Strawberry Syrup


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

Strawberry Syrup
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
65 mins
4 halfpints


  • 12 cup strawberries

  • 2 cup water

  • 3 cup 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 (per serving)

51 Calories
13g Carbs
Nutrition Facts
Servings Per Recipe 56
Calories 51
% Daily Value *
Sodium 1mg 0%
Total Carbohydrate 13g 5%
Vitamin C 17.7mg 89%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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