There’s something wonderfully nostalgic about homemade strawberry syrup, especially when it’s preserved through canning to enjoy year-round. Whether you’re drizzling it over pancakes, mixing it into sparkling water, or swirling it into yogurt, this syrup bursts with the vibrant, juicy flavor of fresh strawberries.
Making your own strawberry syrup not only saves you from artificial additives but also allows you to control the sweetness and texture. Plus, canning your syrup means you can capture the taste of summer and savor it even in the dead of winter.
In this post, I’ll guide you through a simple and reliable recipe for strawberry syrup that’s perfect for canning. Get ready to fill your pantry with jarred goodness that delights with every spoonful!
Why You’ll Love This Recipe
This strawberry syrup recipe is designed with both flavor and longevity in mind. By using fresh, ripe strawberries and a balanced amount of sugar and lemon juice, the syrup achieves a natural sweetness and brightness that enhances any dish.
The canning process ensures your syrup stays fresh for months, making it a convenient, homemade treat whenever you want it. No artificial colors, preservatives, or strange ingredients—just pure strawberry goodness in a jar.
Another reason to love this recipe is its versatility. It’s easy to adjust the sweetness or tweak the consistency depending on your preference.
Plus, the step-by-step canning guide included here is perfect for beginners and experienced home preservers alike. Once you’ve canned your strawberry syrup, you’ll find countless ways to enjoy it or gift it to friends and family.
Ingredients
- 4 cups fresh strawberries, hulled and halved
- 2 cups granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon butter (optional, to reduce foaming)
Equipment
- Large saucepan
- Heatproof mixing spoon
- Fine mesh strainer or cheesecloth
- Measuring cups and spoons
- Canning jars (pint or half-pint size), sterilized
- Lids and bands for jars
- Water bath canner or large pot with rack
- Jar lifter and funnel
- Clean kitchen towels
Instructions
- Prepare your jars and lids. Wash jars and lids in hot soapy water, rinse well, and sterilize by boiling for 10 minutes or using a dishwasher on a hot cycle. Keep warm until ready to fill.
- Make the strawberry puree. Place the hulled and halved strawberries in a large saucepan. Add the water and cook over medium heat until the berries soften, about 10 minutes.
- Extract the juice. Pass the cooked strawberries through a fine mesh strainer or cheesecloth into a clean bowl. Use a spoon to press out as much juice as possible, discarding the pulp.
- Combine juice, sugar, and lemon juice. Return the strained juice to the saucepan. Stir in the granulated sugar, fresh lemon juice, and optional butter. The lemon juice balances the sweetness and aids preservation.
- Simmer to thicken. Heat the mixture over medium heat, stirring frequently until the sugar dissolves. Bring to a gentle boil and simmer for 10-15 minutes or until the syrup slightly thickens. Avoid overcooking to keep a fresh strawberry flavor.
- Fill the jars. Using a funnel, ladle the hot syrup into the sterilized jars, leaving about 1/4 inch headspace at the top.
- Remove air bubbles. Run a non-metallic spatula or chopstick around the inside of the jar to release trapped air bubbles.
- Wipe rims and seal. Clean the jar rims with a damp cloth to ensure a good seal. Place the lids on top and screw on the bands just until fingertip tight.
- Process in a water bath canner. Place jars in a water bath canner or large pot with a rack. Ensure water covers jars by at least 1 inch. Boil for 10 minutes (adjust for altitude as needed).
- Cool and store. Remove jars with a jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals, label, and store in a cool dark place. Refrigerate after opening.
Tips & Variations
Tip: Adding a small amount of butter helps reduce foaming while boiling, resulting in a clearer syrup.
Variation: For a richer flavor, try adding a vanilla bean pod while simmering the syrup or a splash of balsamic vinegar for a gourmet twist.
Storage Tip: Always check your jar seals before storing. If any jars didn’t seal properly, refrigerate and use within 2 weeks.
Nutrition Facts
| Nutrient | Per 2 Tbsp Serving |
|---|---|
| Calories | 80 |
| Total Fat | 0g |
| Sodium | 0mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 0.2g |
| Sugars | 20g |
| Protein | 0g |
Serving Suggestions
Strawberry syrup is incredibly versatile! Drizzle it over your morning pancakes or waffles for a bright, fruity twist on breakfast.
Mix it into sparkling water or lemonade for a refreshing homemade soda. It also makes a fantastic topping for vanilla ice cream, cheesecake, or yogurt parfaits.
Use it as a flavorful ingredient in cocktails or mocktails, or swirl it into smoothies for added sweetness and color. Homemade strawberry syrup is also an excellent glaze for desserts like pound cake or as a sweetener for oatmeal or cereal bowls.
Conclusion
Making and canning your own strawberry syrup is a rewarding way to capture the essence of fresh strawberries and enjoy it all year long. This recipe balances natural fruit flavor with just the right amount of sweetness and acidity, creating a syrup that’s both delicious and shelf-stable.
The canning process not only preserves the syrup but also adds a charming, homemade touch to your kitchen pantry.
Whether you use it as a topping, a mix-in, or a gift, this strawberry syrup is sure to become a staple in your home. Plus, the simple ingredient list and straightforward instructions make it accessible even for first-time canners.
Give this recipe a try and savor the taste of summer any time you like!
📖 Recipe Card: Strawberry Syrup Recipe for Canning
Description: A simple and sweet strawberry syrup perfect for canning and preserving. Use it to enhance desserts, drinks, or breakfast dishes.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 cups
Ingredients
- 4 cups fresh strawberries, hulled and chopped
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon butter (optional, reduces foaming)
- 1/4 teaspoon citric acid (optional, for preservation)
Instructions
- Combine strawberries, sugar, and water in a large saucepan.
- Bring mixture to a boil over medium heat, stirring frequently.
- Add lemon juice and butter, then reduce heat and simmer for 15 minutes.
- Remove from heat and mash strawberries slightly to release juices.
- Strain syrup through a fine mesh sieve into a clean pot.
- Return syrup to a boil, then simmer for 5 more minutes.
- Pour hot syrup into sterilized canning jars, leaving 1/4 inch headspace.
- Process jars in a boiling water bath for 10 minutes.
- Remove jars and let cool completely before storing.
Nutrition: Calories: 120 | Protein: 0.3g | Fat: 0g | Carbs: 30g
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