Strawberry Syrup

For flavor variety, substitute raspberries or blackberries for the syrup.

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3 users rated this recipe an average rating of 2.5
Makes:
56 servings
Serving Size:
1 tablespoon
Yields:
4 half-pints
Prep:
30 mins
Cook:
35 mins
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Strawberry Syrup

Ingredients
12
2
cups water
3
cups sugar

Directions

  1. Wash berries; remove green caps. Place about half the berries in a Dutch oven. Use a slotted spoon or potato masher to crush berries; add remaining berries and crush again.
  2. Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.
  3. Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth; set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Discard strawberry mixture. Measure 6 cups juice.
  4. In a 3- or 4-quart saucepan or Dutch oven heat the juice to rolling boil; stir in the sugar. Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.
  5. Pour syrup into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process in boiling-water canner for 5 minutes. Remove jars from canner; cool on racks.

Nutrition Facts

(Strawberry Syrup)
    Per serving:
  • 51 kcal cal.,
  • 1 mg sodium,
  • 13 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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