Rating: 5 stars
5 Ratings
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  • 5 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
56
Yield:
4 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.

  • 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.

  • 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.

  • 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

51 calories; carbohydrates 13g; insoluble fiber 1g; vitamin c 17.7mg; sodium 1mg.
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