Strawberry Syrup Canning Recipe

Marie Overton
Jun 6
2 min read

https://www.youtube.com/watch?v=5EX5kYOlZgg

Strawberry Syrup captures the sweet taste of summer strawberries. I enjoy drizzling it over crepes, pancakes, waffles, and even ice cream. Plus, it's incredibly simple to prepare.

This recipe makes approximately 7-half-pints of Strawberry Syrup.

Ingredients:

4 pounds hulled strawberries
1 1/2 cups + 1 1/2 cups water
2 1/2 cups sugar
3 1/2 cups light corn syrup
2 tablespoons lemon juice

Prepare Ingredients and Cook Strawberry Syrup:

Person in orange sweater adds sugar to strawberries in a pot on a kitchen counter. Hexagonal tile backsplash and stove visible.

Simmer 1 1/2 cups water and strawberries until they are soft.

Hand pours water from a glass bottle into a pot containing white substance, against a speckled countertop background.

Boil 1 1/2 cups water and sugar until it is 230 degrees F.

Hands stirring red jam in a pot with a spatula on a speckled countertop. A white lid with partial text is visible nearby.

Strain the berries through a honey strainer.

Reserve the pulp for turning into strawberry powder or mix it with peanut butter and put it out for the birds.

Add strawberry juice, sugar/water, and corn syrup into a large pot.

Hand stirring steaming pink liquid in a pot on a stove. Gray countertop in the background, hint of a jar lid to the right.

Bring to a boil. Add lemon juice.

Canning the Syrup:

Pot of dark liquid and ladle on a speckled countertop, with several empty glass jars. Preparation for canning or cooking.

Using a jar funnel, fill the half-pint jars with strawberry syrup leaving 1/4-inch of headspace.

Wipe jar rims clean with a damp cloth and place lids on top. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Screw on bands until fingertip tight.

Process jars in a boiling water bath canner for 15 minutes. (Adjust the processing time if you are above 1000 feet.)

Chalkboard sign lists "Water Bath" times for different altitudes. Jars with golden lids and a rustic background are visible.

Once your strawberry syrup has completed processing, turn off the heat, remove the lid, and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.

Seven jars with gold lids, labeled "superb," are arranged on a woven mat. The background is a speckled stone surface.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool, dry place to enjoy for the next 1-3 years. After three years, the nutritional value of canned food diminishes. The quality is best in the first year.

Pancake with butter and syrup on a red plate, surrounded by fresh strawberries, jam jars, and a silver syrup container on a woven mat.

If you have questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.