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Strawberry Syrup

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 2½ quarts strawberries (about 5 to 6 pounds)
  
• 3 cups water, divided
  
• 1 (2-inch) strip of lemon peel
  
• 2½ cups sugar
  
• 3½ cups corn syrup
  
• 2 Tbsp lemon juice (about 1 medium)
  






Instructions



1. Wash strawberries and lemon under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries using a potato masher. Cut yellow portion of lemon peel into a 2-inch strip. Cut lemon in half crosswise and extract juice. Measure 2 tablespoons lemon juice.
   
   
2. Combine strawberries, 1½ cups water, and lemon peel in a medium saucepan. Bring mixture to a simmer (180°F); simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth; set aside.
   
   
3. Combine sugar and 1½ cups water in a large saucepan. Boil mixture to 230°F. Stir in strawberry juice and corn syrup. Boil 5 minutes. Stir in lemon juice.
   
   
4. Ladle hot syrup into a hot jar, leaving ¼ inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
5. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
   
   
   Makes about 3 pint jars