Strawberry Simple Syrup
Transform your summer strawberries into strawberry simple syrup. A quick and simple way to enjoy seasonal flavors year-round.
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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
Serving: 1ozCalories: 60kcal
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