Strawberry syrup is a super versatile thing to have on hand in your kitchen. There is such a huge a array of things that it can be used for.
It is also super easy to make. If you're new to canning and it's strawberry season, I would recommend giving this recipe a try. It's pretty hard to mess it up.
Start off by giving all your strawberries a good wash and cutting the stems off them. You want to make sure that none of them are mouldy or have too many blemishes on them. When you can you really want your ingredients to be top quality and fresh.
Once your strawberries are ready to go you need to get your canning equipment ready. To do this:
Fill your canner up with water so your jars are covered by at least 2 inches of water
Place jars into canner and heat on a medium heat. You want your water to be simmering but not boiling
Wash lids in warm soapy water and set aside.
Time to start making your syrup.
Begin by crushing your strawberries. You can do this by placing them in a large put and giving them a good mash with a potato masher.
Once your strawberries are crushed add the water and lemon peel into the saucepan and simmer this for around 5 minutes.
Get some cheesecloth and layer it over a few times and place it inside a strainer over a bowl. Pour your strawberry mixture into the cheesecloth and allow the strain. This will take around 30mins-1 hour. You can give the cheesecloth with the strawberry mixture a good squeeze to help the juice come out if you are impatient like me.
Be careful though, strawberry juice stains! Also be mindful of your bench tops. I have white bench tops at home and spilt strawberry juice all over it and didn't wipe it up straight away... oh boy was that a bad mistake, the stuff stains like crazy. So please keep this in mind!
While your strawberry juice is straining combine your sugar and water in another large pot. Bring the temperature to 260F. If you're not at sea level then adjust this for your altitude.
Once it reaches 260F add your strained strawberry juice and corn syrup. Boil for 4 minutes and then stir in the lemon juice.
Ladle your hot syrup into hot jars.
Leave 1/4 inch headspace.
Wipe rim, centre lid and apply band, adjusting to fingertip tight.
Place filled jar into canner and repeat until all jars are filled.
Process your jars for 10 minutes, adjusting for altitude. If you do not know how to adjust for altitude then give my altitude and canning tutorial a read before you start.
After 10 minutes, turn off heat and allow to sit for 5 minutes before removing the lid and taking the jars out. Place the jars on a tea towel on your bench and allow to stand for 24 hours before moving.
Check the seals and if any haven't sealed then chuck them in the fridge and use them or re can with a fresh lid within 24 hours.
Wash, label and date your jars before storing them in a dark, cool location.
There are so many things that you can use your strawberry syrup for. Some of my favourites are:
Poured over ice cream
Mixed into yoghurt
Added to a cocktail to give it a strawberry kick
Added to soft drink for a fun mock tail
Mixed through water to create your very own cordial
Tip # 1
Prepare yourself for the possible mess. By this I mean please don't wear white when you make this. It is inevitable that something will splatter on you and this strawberry sauce will be so difficult to get out of clothes.
Also be aware that it will stain your cheesecloth.
Tip #2
I make this in very small jars. Usually I use the 4oz (120ml) jar size and then do a couple of jars in the larger 8oz size. I find that if you make it in pint jars you just can't get through it all.
Also remember that when you are following a canning recipe it is okay to use a jar sis that is smaller than indicated on the recipe but it is NOT safe to use a jar size that is bigger than that indicated on the recipe. If you are using a jar size smaller still process for the same time given for the larger jar size.
All content and photos are my own
