Capture the flavors of summer with this easy-to-make strawberry syrup recipe that’s perfect for making pitchers of fruity strawberry cordial, drizzling over ice cream, or adding to summer cocktails. This versatile recipe includes canning instructions for long-term storage, so you can enjoy the taste of fresh strawberries all year round.
This summer strawberry syrup recipe is simple and delicious, perfect for adding a burst of fresh flavor to your favorite dishes and drinks. Follow these easy canning instructions for long-term storage and enjoy the taste of summer all year round.
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.
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If you are looking for other strawberry recipe ideas you might like this recipe for strawberry mint jam.
Ingredients
- 2 1/2 pounds strawberries or/ 2 1/4 Strawberries net (washed and hulled)
- 3 cups granulated sugar
- Juice of one lemon
Instructions
- In a saucepan, combine the strawberries, sugar, and lemon juice, stirring to combine.
- Bring the mixture to a boil and let it simmer for five minutes. Turn off the heat and let the mixture steep until it's cooled down.
- Let the mixture sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries. Gently stir the mixture once or twice to help release the liquid.
- Strain the strawberry mixture through a cheesecloth and strainer or jelly bag, being careful not to push or squeeze the mixture. This will help you get a clear, bright syrup.
- Bottle the syrup and store it in the refrigerator for a couple of weeks. If you want to store the syrup for longer, process it in a hot water bath.
How To Process in a Hot Water Bath
- Wash your your canning jars and supplies in hot soapy water and rinse well.
- Bring the syrup to a quick boil.
- Ladle the syrup into clean jars leaving a 1/4 inch headspace.
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids and bands on the jars and gently tighten.
- Process the jars in a hot water bath for 10 minutes (adjust processing time for altitude as necessary).
- Remove the jars from the water bath and let them cool on a towel or wire rack for 12 hours.
- Remove the bands, check the seals, and store the jars in a cool, dark place for up to one year.
Serve your syrup over ice cream, drizzle it over pancakes, or add a splash to your summer cocktails for a fruity twist.
Notes
The Strawberry pulp is a great addition to banana loafs, muffins, pancakes or other snacks.
Where is step 3 on the instruction for strawberry syrup…would like to have it…thanks
Thank you for sharing these wonderful recipes!