I remember when I was a kid my mom made some fruit syrup. It was not something she did often, but I remember just loving it. So now that I'm the mom, I love to make strawberry syrup, raspberry syrup and I've even made blueberry syrup.

I know there are ways to make it fresh, but I prefer to can a few batches each year. That way there's not a lot of prep work the morning you want to eat it. I don't know about you but mornings are always a bit crazy around here.

It's been a while since I've shared a canning post. Mostly because I generally can the same things each year and I've already shared it all. You can see them in the canning page

If you're new to canning I'd recommend getting the Ball Blue Book of Preserving Cookbook. It's inexpensive, has the latest canning info plus tons of recipes. That's where I got this recipe from. {It's at the bottom of the post for your reference} You can also find Ball recipes online.

Make your own strawberry syrup. This syrup is so yummy on pancakes or waffles. #strawberryrecipes #homecanning #strawberrysyrup #adventuresofadiymom #canningrecipes

Let's get started:

How to Make Strawberry Syrup

Name: Strawberry Syrup
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 2 1/2 quarts strawberries; 3 cups water, divided; 1 2-inch strip of lemon peel; 2 1/2 c. sugar; 3 1/2 c. corn syrup; 2 T. lemon juice

Begin by washing, stemming and cutting up 2 1/2 quarts of strawberries {about 3 pounds}. Place them in a pot with 1 1/2 c. water. Add a strip of lemon peel and bring it to a boil for 5 minutes.

Strain the strawberries through a jelly roll bag, or several layers of cheesecloth.

I usually let it sit for a bit while I start the next step. Combine 1 1/2 c. water and 2 1/2 c. sugar. Bring it to a boil until it reaches 230 degrees Fahrenheit.

Then add corn syrup and strawberry juice and boil another 5 minutes.

Stir in lemon juice and skim foam from top of syrup.

Pour into jars, add lids and rings

and process for 10 minutes {adjusting for altitude} in waterbath canner.

Now whenever you want strawberry syrup for your pancakes or waffles, simply open a jar and warm it up. Since it's a bit thin, I like to add 2 T. cornstarch to each pint and bring it to a boil for one minute before serving.

This syrup is fruity and super yummy. I love it on top of freshly made waffles.

Strawberry Syrup

Servings: 50

Author: Rachel Nielsen

Prep time: 2 HourCook time: 10 MinTotal time: 2 H & 10 M

Bring your breakfast up a notch with strawberry syrup. It is delicious on pancakes or waffles.

Ingredients

2 1/2 quarts strawberries
3 cups water, divided
1 2-inch strip of lemon peel
2 1/2 c. sugar
3 1/2 c. corn syrup
2 T. lemon juice

Instructions

Wash, stem and cut up strawberries. Add to a pot with 1 1/2 c. water and lemon peel. Boil 5 minutes. Strain through a jelly bag or several layers of cheesecloth.
Combine sugar and 1 1/2 c. water in a pot. Boil until temperature reaches 230 degrees Fahrenheit. Stir in corn syrup and strawberry juice. Boil an additional 5 minutes. Stir in lemon juice and remove skim from top of syrup.
Pour in pint jars. Add lids and rings. Process 10 minutes in waterbath canner. (Adjust time according to your altitude.)
If a thicker syrup is desired, add 2 T. cornstarch for each pint jar, bring to a boil for one minute, then serve. (Do not add the cornstarch before canning)

Nutrition information is generated automatically and is not guaranteed to be correct.

https://www.adventuresofadiymom.com/2016/04/how-to-make-strawberry-syrup.html

strawberry syrup

American