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Strawberry Syrup

Makes: 56 servings
Serving size: 1 tablespoon Yield: 4 half-pints
Prep 30 mins Cook 35 mins
Strawberry Syrup
  • 12  cups  strawberries
  • 2  cups  water
  • 3  cups  sugar

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)
  • Servings Per Recipe 56,
  • cal. (kcal) 51,
  • carb. (g) 13,
  • fiber (g) 1,
  • vit. C (mg) 18,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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