Strawberry Syrup
Recipe from
Better Homes and Gardens
For flavor variety, substitute raspberries or blackberries for the syrup.
Servings:
4 half-pints
Prep Time:
30 mins
Total Time:
1 hr 5 mins
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Ingredients
-
12 cupsstrawberriessee savings
-
2 cupswatersee savings
-
3 cupssugarsee savings
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Directions
1.
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.
2.
Add water. Bring to boiling; reduce heat. Cook, uncovered, over low heat for 5 minutes, stirring occasionally.
3.
Line a strainer or colander with a double layer of 100-per-cent-cotton cheesecloth; set over a bowl. Pour berry mixture into strainer. Press to drain all juice. Discard strawberry mixture. Measure 6 cups juice.
4.
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.
5.
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. Makes 4 half-pints (56 one-tablespoon servings).
Nutrition information
Per serving: Calories 51, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 13 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 30%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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