Strawberry Syrup

Strawberry Syrup
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Drinks
Cuisine American
Servings 30



  • 10 cups strawberries, stemmed and crushed
  • 3 cups water, divided
  • 1 strip (2”) lemon peel
  • 2 1/2 cups granulated sugar
  • 3 1/2 cups corn syrup
  • 2 tablespoons lemon juice


  •  In a large pot combine strawberries, 1½ cupsof the water and lemon peel. Boil gently for 5 minutes.
  • Transfer to a dampened jelly bag or a strainerlined with several layers of cheesecloth set over a deep bowl.
  • Let drip,undisturbed, for a least 2 hours.
  • In aclean large pot, combine sugar and remaining 1½ cups water.
  • Bring to a boilover medium-high heat, stirring to dissolve sugar, and cook until temperaturereaches 230° F.
  • Add strawberry juice and corn syrup. Increase heat to high,boil for 5 minutes, stirring occasionally.
  • Remove from heat and stir in lemonjuice.
  • Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjustheadspace.
  • Wipe rim and place lids and screw bands. Tighten the screw bandsfinger-tight.
  • Place jars in prepared canner, with jars completely under water.Bring to a boil, reduce heat to maintain gentle boil and process for 20minutes*. Turn off heat and remove canner lid.
  • Allow jars to sit in canner for5 minutes before removing. Set jars on rack or towel out of drafts and allow tocool. Remove screw band, label and store.


Yield: six8-ounce jars
You can also substitute any fruit, like the strawberries, in the Clear Jel version below!
Keyword Strawberry, Strawberry Syrup, Syrup