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Strawberry Syrup

This strawberry syrup is delicious, but it is also very easy to make! What’s more, it is free from preservatives, artificial flavors and colors. If you are health conscious or just want tasty strawberry syrup, gather these three basic ingredients - strawberries, sugar and lemon juice. Then, follow this recipe.
Prep Time10 minutes
Cook Time30 minutes
Resting Time4 hours
Course: Syrup
Cuisine: European
Keyword: homemade strawberry syrup recipe, no cornstarch, no dye, simple strawberry syrup, strawberry syrop for oatmeal, strawberry syrup, strawberry syrup at home, strawberry syrup canning recipe, strawberry syrup dye free, strawberry syrup for alcoholic drinks, strawberry syrup for cheesecake, strawberry syrup for cocktails, strawberry syrup for drinks, strawberry syrup for icecream, strawberry syrup for lemonade, strawberry syrup for pancakes recipe, strawberry syrup to can, strawberry syrup with lemon juice, strawberry syrup without cornstarch

Ingredients

  • 4 lb. ripe strawberries 1,814 g.
  • 2 tbsp. lemon juice
  • 2 lb. sugar 908 g.

Instructions

Prepare the strawberries:

  • Pick very ripe strawberries for this recipe.
  • Gently rinse the strawberries under cold running water.
  • Remove the green stems, any blemishes, and white cores (hulls) from each strawberry. To hull strawberries, insert the knife or huller at a slight angle and rotate it around the stem to remove it.
  • Chop or quarter the strawberries and place them into a heavy-bottomed pot.
  • Add 1 ½ cups of sugar and mix thoroughly with the strawberries. It's okay if you squash the strawberries a bit while mixing.
  • Cover the pot and let it sit for a minimum of 4 to 6 hours, or even overnight. This allows the sugar to draw out the strawberry juices needed to make the syrup.

Cooking strawberries:

  • After 4 hours, you should see plenty of strawberry juices in the pot. Bring the strawberries to a boil over medium heat, stirring often to dissolve the sugar.
  • Skim any foam forming on top.
  • Once boiling, lower the heat to medium-low and cook for 5 minutes.
  • Turn off the heat and use a fine mesh strainer to drain the strawberry juices into a separate pot. This juice will be the base of your syrup. Set the strawberries aside; you can use them in another jam or store them in an airtight container for topping your ice cream, pancakes, and waffles.

Making syrup:

  • Add lemon juice and the remaining sugar to the rendered strawberry juices and bring the mixture to a boil.
  • Stir regularly until all the sugar dissolves.
  • Once boiling, reduce the heat to the lowest setting and let the mixture bubble slowly.
  • Cook for 30 minutes to let the syrup reduce and become more concentrated.
  • After cooking, the syrup is ready to be used immediately. However, if you want to preserve it, proceed to the next step.

Canning the Strawberry Syrup:

  • Pour the hot syrup into clean, sterilized canning jars.
  • Process the jars using your preferred canning method