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Strawberry Syrup II

Source of Recipe


From "Ball Blue Book of Preserving"



List of Ingredients



• 2-1/2 quarts strawberries
  
• 3 cups water, divided
  
• 1 (2-inch) strip of lemon peel
  
• 2-1/2 cups sugar
  
• 3-1/2 cups corn syrup
  
• 2 Tbsp lemon juice
  






Instructions



1. Wash strawberries; drain. Stem and crush strawberries. Combine strawberries, 1-1/2 cups water, and lemon peel in a medium saucepan. Simmer 5 minutes. Strain through a damp jelly bag or several layers of cheesecloth.
   
   
2. Combine sugar and 1-1/2 cups water in a medium saucepan; boil to 230 degrees (F). Add strawberry juice and corn syrup to sugar syrup. Boil 5 minutes. Stir in lemon juice.
   
   
3. Ladle hot syrup into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
   
   Makes about 3 pints.
   
   






Final Comments


Fruit syrup is typically thin. If a thicker syrup is desired for serving, combine 1 cup corn syrup and 1 tablespoon cornstarch in a small saucepan. Bring to a boil, cooking until syrup thickens. Do not add cornstarch before canning.