Strawberry Syrup Canning Recipes

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STRAWBERRY SYRUP



Strawberry Syrup image

Follow step-by-step, photo illustrated instructions for making Strawberry Syrup. We'll also show you how to can it using a water bath canning process that's simple, easy and fun. Saving Summer In A Jar is a great way to enjoy the great taste of Strawberries throughout the year. Use this syrup on pancakes, pound cake, or your favorite Ice Cream. You're going to love it.

Provided by Steve Gordon

Categories     Canning

Time 1h5m

Number Of Ingredients 3

6 - 7 cups fresh Strawberries
7 cups Granulated Sugar
2 Tablespoons Lemon Juice

Steps:

  • Gently rinse the berries under cold running water.
  • Remove the caps and stems.
  • Place the berries in a large mixing bowl and mash them well.
  • Add the lemon juice, stir well.
  • Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
  • REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
  • Place colander over a sauce pot. Drape with clean white cotton cloth.
  • Pour the strawberries in the strainer, let drain until cool.
  • Squeeze as much juice as possible from the berries. Set aside for now.
  • Wash jars and bands in hot soapy water, rinse well.
  • Place jars in boiling water, let boil for 15 minutes to sterilize.
  • Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
  • Add the bands and NEW lids to the water, let stay until ready to seal jars.
  • Prepare your canning station, have everything needed on hand and ready.
  • Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
  • Place juice in large sauce pot.
  • Adjust the sugar to juice ratio as desired for your own personal tastes.
  • Add sugar, stir mixture constantly to prevent burning and sticking.
  • Bring mixture to a boil, let simmer at this point for ONE minute.
  • Remove jars from hot water, set on towel.
  • Using a ladle and funnel, fill jars, leaving ¼ inch head space.
  • Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
  • Lift one lid from water and center on top of jar.
  • Lift one band from water, place on jar, tighten only finger tight.
  • Repeat this process until all jars are filled.
  • Place sealed jars in canning rack of water bath canner.
  • Lower the filled rack into the water.
  • Water must cover the jar tops by about 1-2 inches at all times.
  • Bring back to a boil, cover the canning pot.
  • Start timing the canning process.
  • Process the jars based on the proper altitude time for your area.
  • When processed, raise the rack and let rest on rim of canner for five minutes.
  • Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
  • Resist the urge to press the tops of the jars for a full 24 hours.
  • Enjoy the "ping" sound as your jars seal.
  • If the button on the lid remains down, jars are properly sealed.
  • Any jars that did not seal may be refrigerated and used first.
  • Store jars in a cool dark area for up to one year.
  • Enjoy!

SUMMER STRAWBERRY SYRUP WITH CANNING INSTRUCTIONS



Summer Strawberry Syrup with Canning Instructions image

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 [...]

Provided by Walkerland

Categories     Canning

Number Of Ingredients 3

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

Steps:

  • Instructions1. 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.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

HOW TO MAKE CANNED STRAWBERRY SYRUP



How to Make canned Strawberry Syrup image

Time 1h15m

Yield 4 pints

Number Of Ingredients 11

6 pounds fresh strawberries
3 C sugar
1/4 C lemon juice
1 Tb butter
1 tsp vanilla
dash salt
Canning supplies:
4 pint jars
new lids
rings
water bath canner

Steps:

  • 1. Grab some beautiful fresh strawberries. I found these at Sprouts this week for 88 cents a pound. They were super sweet and juicy. You need 6 pounds. Wash them, then cut the green tops of and cut them in half.
  • 2. Place them in a large pot and pour 3 cups of sugar and 1/4 C lemon juice over the top. Stir to combine.
  • 3. Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
  • 4. The sauce will bubble up a lot. Make sure you use a big pan. ???? Keep it at a rolling boil for 25-30 minutes, stirring occasionally until the syrup has reduced by about half.
  • 5. Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
  • 6. Pour the syrup into pint or half pint jars. Wipe the rim with wet paper towel, making sure to remove any syrup that might have splashed onto it. This will help the lids seal properly. Add a lid and a ring to each jar. (Make sure you are using new lids. You can recycle the rings, but the lids need to be new.)
  • 7. Place the jars in a water bath canner, fill with hot water, cover and bring to a boil. Allow the water to boil hard for 15 minutes. Carefully remove the jars from the canner and allow them to cool on your counter. The lids make a popping sound when they have sealed properly. You can test them by pressing your finger into the center of each lid and pressing. If the lid gives at all it hasn't sealed. If it is firm, then you are good to go. Jars that haven't sealed should be stored in the fridge and eaten within a week or two.

SIMPLE STRAWBERRY SYRUP



Simple Strawberry Syrup image

My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!

Provided by Daniel Maynard

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 25m

Yield 15

Number Of Ingredients 3

1 cup water
1 cup white sugar
2 cups quartered strawberries

Steps:

  • Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g

STRAWBERRY SYRUP-CANNING RECIPE



Strawberry Syrup-Canning Recipe image

Make and share this Strawberry Syrup-Canning Recipe recipe from Food.com.

Provided by Diana Adcock

Categories     Strawberry

Time 45m

Yield 3 pints, 18 serving(s)

Number Of Ingredients 6

2 1/2 quarts strawberries
3 cups water, divided
2 inches lemon peel, pith removed
2 1/2 cups sugar
3 1/2 cups corn syrup
2 tablespoons fresh lemon juice

Steps:

  • Note:.
  • Lemon Peel, pith removed will be 1 2-inch strip.
  • Wash strawberries, drain and de-stem.
  • Crush strawberries.
  • In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
  • Simmer for 5 minutes, stirring often.
  • Strain through a damp jelly bag or several layers of damp cheesecloth.
  • In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
  • Bring to a hard, rolling boil.
  • Add the strawberry juice mixture and corn syrup to sugar syrup.
  • Boil for 5 minutes, stirring often.
  • Stir in lemon juice.
  • Ladle hot syrup into sterile, hot jars.
  • Leave 1/4 inch head space.
  • Wipe rims and adjust caps.
  • Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
  • Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.

Nutrition Facts : Calories 304.3, Fat 0.2, Sodium 2.9, Carbohydrate 80.2, Fiber 1.7, Sugar 47.6, Protein 0.6

SPECIAL STRAWBERRY SYRUP



Special Strawberry Syrup image

Make and share this Special Strawberry Syrup recipe from Food.com.

Provided by byZula

Categories     Sauces

Time 45m

Yield 3 pints

Number Of Ingredients 6

2 1/2 quarts strawberries, crushed
1 lemon peel, strip 2-inch long
3 cups water, divided
2 1/2 cups sugar
3 1/2 cups corn syrup
2 tablespoons lemon juice

Steps:

  • Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.
  • Combine strawberries, lemon peel and 1 1/2 cups water in medium saucepot.
  • Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth. Combine sugar and 1 1/2 cups water in a medium saucepot; bring to 260 degrees (adjust for altitude).
  • Add strawberry juice, corn syrup and lemon juice to sugar syrup. Boil 4 minutes.
  • Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace.
  • Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met; fingertip tight.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 1826, Fat 1.5, SaturatedFat 0.1, Sodium 17.1, Carbohydrate 481.3, Fiber 10.2, Sugar 285.7, Protein 3.4

HOMEMADE STRAWBERRY SYRUP



Homemade Strawberry Syrup image

This recipe is a spin-off of my dad's homemade syrup. Our son requests it with fluffy pancakes whenever he and his family come to visit. -Nancy Dunaway, Springfield, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield about 2-1/2 cups.

Number Of Ingredients 3

1 cup sugar
1 cup water
1-1/2 cups mashed unsweetened strawberries

Steps:

  • In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

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