Are you looking for fun ways to enjoy those summer strawberries year-round? Try making strawberry simple syrup! It’s an easy and quick canning recipe that helps you save all that wonderful strawberry flavor. This year, we had a whopping 60 pounds of strawberries, and we managed to use them for all sorts of canning recipes—and of course, the kids devoured about ten pounds of fresh berries in just four days!
This strawberry simple syrup isn’t thick like pancake syrup. It’s more similar to the kind you might add to lemonade. If you’re in the mood for a thicker syrup, just simmer it a bit longer to evaporate more water. You’ll get a thicker product but remember that you’ll end up with less syrup overall. Since strawberries are naturally sweet, the syrup will have that delicious flavor, and while there is a bit of added sugar, it’s only about two-thirds of a cup per pint. The best part? You can use the whole strawberries- stems, leaves and all to make your syrup. Doing so cuts down on waste and maximizing the juice!
Why Can Strawberry Simple Syrup?
So, why should you can strawberry simple syrup? Well, it’s a fantastic way to capture the fresh essence of strawberries and keep them tasty for months (or even a year) when preserved properly. One of the best things about canning is that it allows you to store your syrup at room temperature, freeing up precious space in your fridge or freezer. When done right in a water bath, it becomes shelf-stable, making it a super convenient pantry staple.
Strawberries have a short growing season and can spoil quickly, so turning them into syrup is a smart move to preserve their vibrant flavors for the whole year. Plus, strawberry syrup is incredibly versatile! You can use it in drinks like lemonade or cocktails, drizzle it over pancakes, waffles, or desserts like ice cream, and even use it as a glaze or marinade—it’s a great product to have on hand.
For those of you who grow or buy strawberries in bulk, canning syrup is a practical solution to make sure no fruit goes to waste. Even slightly bruised or overly ripe strawberries are perfect for syrup! Plus, with the right sugar-to-water ratio and lemon juice, the syrup creates a high-acid environment that helps prevent spoilage. While it can be tricky to preserve whole strawberries safely, making strawberry syrup is easy and reliable.
What Makes Homegrown/Fresh Picked Strawberries Better?
Homegrown strawberries often taste better than store-bought ones for several reasons. First, they’re typically picked at peak ripeness, when their natural sugars are fully developed, resulting in a sweeter, more flavorful berry. In contrast, store-bought strawberries are usually harvested early so they can endure transport and extend shelf life, which often means they haven’t reached full flavor potential. Strawberries also begin to lose their flavor and texture quickly after being picked; homegrown berries can be eaten just minutes or hours after harvest, while store-bought ones may be several days old by the time you purchase them.
Another key difference is variety. When growing your own, you can choose heirloom or specialty strawberries bred specifically for taste, whereas commercial growers often prioritize size, appearance, and shelf life over flavor. Homegrown berries are also free from post-harvest treatments like wax coatings or fungicides, which can dull their natural taste. Additionally, commercial strawberries are often grown with heavy irrigation and fertilizers that may produce larger, but blander, fruit. In contrast, home gardeners typically use more controlled watering practices, which can lead to smaller berries with a sweeter, more concentrated flavor.
Finally, homegrown strawberries don’t need to be refrigerated immediately, helping preserve their full aroma and texture. Refrigeration, which is common for store-bought berries, can cause them to lose flavor and become mealy. All of these factors contribute to why homegrown strawberries often taste noticeably better.
Where to Find Strawberry Farms for Pick Your Own
In our area, we are blessed with having access to a few different strawberry fields. I found this interactive website to help locate farms across the country. (https://upickfarmlocator.com/) Input the state you live in, the type of produce you are interested in, and a list is generated. Additionally, many farms have Facebook pages that are updated frequently during the peak season to update customers on days, times, and changes within the season.
Water Bath Canning Strawberries
Water bath canning is a time-tested method for preserving high-acid foods such as fruits, jams, jellies, and pickles. The science behind it relies primarily on acidity and heat. Most harmful bacteria—especially Clostridium botulinum, which causes botulism—cannot survive or grow in acidic environments. Strawberries and most other fruits naturally have a pH below 4.6, making them ideal candidates for this preservation method.
During the canning process, boiling water at 212°F (100°C) kills mold, yeast, and many bacteria that cause food to spoil. This heat also deactivates enzymes that would otherwise cause the food to degrade over time. Once the jars are removed from the water bath and begin to cool, the contents contract slightly, creating a vacuum seal that pulls the lid tightly down. This vacuum prevents air and new microbes from entering and spoiling the contents.
Sugar in the strawberry simple syrup also provides additional preservation benefits. It binds with water, making it unavailable for microbial growth, while also enhancing the flavor and texture of the syrup. Proper headspace—the space between the food and the lid—is essential: too little and the jar may not seal correctly; too much and excess air might compromise the safety and quality of the food. Clean, sterilized jars and lids are also vital to avoid introducing contaminants during the canning process.
Ingredients Needed for Strawberry Simple Syrup
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6 pounds strawberries : Give them a quick wash and toss the whole berries into the stock pot to simmer. Don’t be too concerned about bruised strawberries, as long as there isn’t mold, they are usable for syrup.
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6 cup granulated sugar: This is a lower than normal amount of sugar used in syrup. To balance the acidity, lemon juice is added for safety.
- 8 cups water: Water is necessary to help dissolve sugar in the syrup. It also helps extract the sweet flavor, control the texture, and balance sweetness.
- 1/3 cup lemon juice – Lemon juice is important for acidity, but it also brightens the flavor and helps preserve color of the syrup.
Preparation, Servings, and Storage
This recipe for strawberry simple syrup will only take about two hours to prepare the syrup and water bath can the jars. Before you begin, gather all the equipment needed and wash the jars while the syrup is simmering to save time. With just six pounds of whole berries, you should yield about 9 pints of syrup. After the jars have cooled on the counter, store all sealed jars in a cool dark place for up to a year. Any jars that did not seal should be refrigerated and used within a month.
Looking for More Recipes to Use Fresh Ripe Berries? Try:
Do you Have Fresh Tart Cherries? Here’s a canning recipe for Cherry Simple Syrup!
Strawberry Simple Syrup
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Equipment
- Wooden spoon
Ingredients
- 6 pounds Strawberries
- 8 cups Water
- 6 cups Sugar
- 1/3 cup Lemon juice
Instructions
- Cut strawberries in half and place into a 10 quart stock pot. You can even leave the stems on for less waste. The simmered strawberries will be strained later.
- Cook the strawberries over medium heat, bring to a simmer, and simmer for 20 minutes.
- Stir and slightly smash the strawberries to release some of the juices.
- Pour the simmered strawberries through a fine mesh strainer into the 8 quart stock pot. Strain all of the juice and discard the strawberries. For less pulp in the syrup, use a cheese cloth as well as the fine mesh strainer.
- Add the water, sugar and lemon juice to the stock pot and bring to a simmer.
- Simmer for at least 30 minutes for a thinner syrup. If you would like the syrup thicker, simmer for longer to evaporate more water.
- Prepare the water bath canner by filling half way with water and bring to a boil over high heat.
- Wash the jars, lids, and bands in hot soapy water.
- Using a funnel, fill each jar with 1/2 inch head space.
- Wipe each jar top with a clean paper towel.
- Place the lid on each jar and tighten the bands finger tip tight.
- Gently lower each jar into the water bath using the jar lifter.
- Place the lid on the canner and process for 10 minutes.
- Remove the canner lid, turn off the heat, and remove the jars from the water bath with the jar lifter.
- Place the jars on a towel lined wooden cutting board to cool.
- The jars should remain on the wooden board for 24 hours before labeling, dating, and storing in a cool dark place. Any jars that did not seal should be refrigerated and used first.
Nutrition
