Strawberry Syrup
Makes about 3 (16 ounce) pints
You will need:
8 cups strawberries (about 4 1-lb containers)
3 cups water, divided
1 strip (2-inches) lemon peel
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp lemon juice
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until
ready to use. Do not boil. Set bands aside.
2.) WASH, stem and crush strawberries. Combine strawberries, 1-1/2 cups water
and lemon peel in medium saucepot. Simmer 5 minutes. Strain mixture through a
damp jelly bag or several layers of cheesecloth.
3.) COMBINE sugar and 1-1/2 cups water in a medium saucepot. Bring to 260ºF
(adjust for altitude). Add strawberry juice and corn syrup to sugar syrup. Boil
4 minutes. Stir in lemon juice.
4.) LADLE hot syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center
hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner 10 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should
not flex up and down when center is pressed.
