Simple Strawberry Syrup Recipe with Canning Instructions

by Charlotte Walker
Strawberry syrup recipe with canning instructions

Capture the flavours of summer with this delicious strawberry syrup. This concentrate is ideal for making  pitchers of fruity strawberry cordial. You can pour this strawberry syrup over ice cream with a few shavings of chocolate for a simple yet sensational dessert. It also makes a decadent addition to summer cocktails.

This recipe is versatile and extremely easy to make.  It is a great way to use over ripened berries and  you can substitute the strawberries for any other berry or even use a combination of fruit to create your own berry blend. Around here we hate to waste anything so we like to use the left over pulp for making strawberry banana loaf, muffins, pancakes and other treats.

Canning Syrups

Canning instructions are included in the recipe details and you can also find more about how to can and preserve your syrup at the National Centre for Home Preservation.

You Might Also Like

If you are looking for other strawberry recipe ideas you might like this recipe for strawberry mint jam.

Strawberry syrup recipe with canning instructions

Summer Strawberry Syrup with Canning Instructions

Capture the flavours of summer with this delicious strawberry syrup. This concentrate is ideal for making  pitchers of fruity strawberry cordial. You can… Canning Simple Strawberry Syrup Recipe with Canning Instructions European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 2 1/2 pounds strawberries or/ 2 1/4 Strawberries net (washed and hulled)
  • 3 cups granulated sugar
  • Juice of one lemon

Instructions

1. Wash and hull your strawberries. Cut large berries in half. Add the strawberries, sugar and lemon to a saucepan. Stir to combine.

2. Bring the mixture to a boil and let simmer for five minutes. Turn off the heat. Let the mixture steep in the pot until cooled. All of the colour should bleed out of the berries creating a bright red syrup.

4. Strain the strawberry mixture through the cheesecloth and strainer or jelly bag. Don’t push or squeeze the mixture or you will end up with a cloudy syrup.  You can gently stir the mixture once or twice to help release the  liquid.  To get them most syrup let this sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries.

5. Once drained you can bottle the syrup and store it on the refrigerator. It will keep for a couple of weeks. For longer storage you can process it in a hot water bath.  Follow your canners instructions to process. Sterilise your canning jars and supplies. Bring the syrup to a quick boil, ladle into sterilized jars, seal and process for ten minutes.

6. Serve your syrup over ice cream or pour a splash into your summer cocktails.

 

Notes

The Strawberry pulp is a great addition to banana loafs, muffins, pancakes or other snacks.

 

You may also like

Leave a Comment