Strawberry Syrup Makes about 1½ cups1½ quarts ripe strawberries, rinsed and hulled ¾ cup sugar ¼ cup corn syrup 1 tablespoon plus 1 teaspoon fresh lemon...
Makes about 1½ cups
– 1½ quarts ripe strawberries, rinsed and hulled
– ¾ cup sugar
– ¼ cup corn syrup
– 1 tablespoon plus 1 teaspoon fresh lemon juice
Most Read Stories
- New wife feels sting of inheritance-plan snub | Dear Carolyn
- Seattle’s March for Science draws thousands on Earth Day — including a Nobel Prize winner WATCH
- Recipe: Bacon-Wrapped Corn on the Cob with Charred Lime Crema
- Cowlitz Tribe opening $510M casino complex they hope will draw 4.5M visitors VIEW
- ‘It was humiliating’: Former staffers say Gig Harbor lawmaker prone to ‘screaming fits’
1. Sterilize jars, lids and metal bands 10 minutes. Prepare a water-bath canner. Crush the berries completely. Line a strainer with double layers of cheesecloth and place in a large bowl. Put the berries into the strainer and let drip overnight in refrigerator. Press on the berries to extract the juice and measure 1 cup.
2. In a large saucepan, combine the strawberry juice with the sugar and corn syrup. Place over medium heat and stir until the sugar has dissolved. Bring to a boil and continue to boil for 2 minutes. Remove from the heat, skim off the foam and stir in the lemon juice.
3. Ladle the hot syrup into clean, hot ½-pint canning jars, adjust the lids and process in a covered boiling-water bath 5 minutes with the water 1 to 2 inches over the jars. Lift jars from the canner and cool on a rack.
Note: The syrup can be used on French toast, waffles or pancakes, can be poured over ice cream and served with fresh sliced strawberries, or can be added to sparkling water and garnished with mint leaves for a refreshing drink.