Strawberry Syrup

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  • Makes: 56 servings
  • Serving Size: 1 tablespoon
  • Makes: 4 half-pints
  • Prep: 30 mins
  • Cook: 30 mins
  • Process: 5 mins

Strawberry Syrup

Directions

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

  • Per serving:
  • 51 kcal ,
  • 1 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber
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