Homemade Strawberry Syrup Recipe & Canning Instructions

Last week, we headed south to my parents’ house in Central Missouri. We needed to help out with my ailing grandpa while my parents attended a wedding in Colorado. But I was also motivated by my dad’s garden. He has the most gorgeous strawberry patch this year and I L.O.V.E. fresh strawberries! I was surprised to find there so many strawberries that we couldn’t eat them all, and so this Homemade Strawberry Syrup recipe came to be to keep the berries from going to waste.

Homemade Strawberry Syrup Recipe & Canning Instructions - pin
Using the strawberries from his patch, we made the most delicious Strawberry Syrup you can imagine, and today I’m sharing with you how to make your own! But first, the back story on getting to the strawberries is in order…


Homemade Strawberry Syrup Recipe & Canning Instructions - dad's berry patchAs I said, my dad has the most ah-mazing strawberry patch this year. Look at all those strawberry plants! I have a little patch, but nothing like this. I couldn’t believe the size of that patch and was really looking forward to picking strawberries to my heart’s content. But the path to said strawberries was pure mud.

Homemade Strawberry Syrup Recipe & Canning Instructions - mudBehold the mud!! I wasn’t prepared for mud like this and I did not pack my mud boots or garden shoes when we headed south last week. As I stood at the entrance to my dad’s garden thinking about the damage that mud would cause to my nice leather sandals, my wise 7 year old said, “Mom. You need to go barefoot.” Oy. I did not like the thought of that. But for the sake of my sandals and fresh strawberries, I took off my shoes and delicately stepped into that mud.

Oh the squishy nasty mess!!! At first, it was a little gross. But then, it was not so bad. Some people pay good money for mud-baths, yes? I just told myself that over and over as I squished through that mud. When life demands strawberries, and mud is the path, go through the mud! Lol.

Homemade Strawberry Syrup Recipe & Canning Instructions - bowl full of strawberriesSometimes, we just need to let go and be kids again and all will be well. At least my kids like mud. Maybe I’m the weird one? I have a whole blog post in the works about the Missouri Mud and my kids. But in the end, going through that mud was totally worth it – because look at those gorgeous strawberries! We picked many more than are shown in that picture. Way more than we could eat fresh and I needed to think of some way to preserve them. Jelly didn’t sound like a lot of fun to me, so I decided on syrup. It was really easy to make and very delicious to eat.  And since it’s the reason for this post, on to the recipe for the most delicious homemade strawberry syrup evah!

Homemade Strawberry Syrup Recipe & Canning Instructions

Homemade Strawberry Syrup Recipe & Canning Instructions - measure the strawberries

Prepare berries by washing, coring, and cutting if big, or leave them whole if they’re small.

Homemade Strawberry Syrup Recipe & Canning Instructions - add sugarPut them all in a pot and add sugar – I used Florida Crystals Demerara Cane Sugar, mostly because it’s what my mother had on hand, but it’s also very similar to the raw sugar I would have used at home. Demerara sugar is quite tasty. It’s a partially refined cane sugar with really big crystals, it’s non-GMO, and it has a really nice, rich molasses-like flavor. I recommend it highly, but any ole type of sugar will be fine in this recipe. By the way, this pot I used was too small. Choose a bigger one so it doesn’t boil over and make a mess!

Homemade Strawberry Syrup Recipe & Canning Instructions - bring to a boil

Bring the strawberries and sugar to a boil and lower the heat. Let the mixture simmer until it has reduced by about a third and becomes thick and syrupy. It took about 45 minutes, I think. After it’s reduced, turn off the heat, add the lemon juice and the vanilla extract, and stir well. At this point, you can let the syrup cool and eat it on ice cream, or you can eat it warm on pancakes or waffles or anything, really. OR, you can keep it hot and preserve it!

{Homemade Strawberry Syrup Recipe} Canning Instructions

Homemade Strawberry Syrup Recipe & Canning Instructions - prepare to can

If you’d like to preserve the syrup, get the canning supplies ready while your syrup is reducing. Sterilize your jars by boiling them in the water bath canner or running them through the dishwasher.

Homemade Strawberry Syrup Recipe & Canning Instructions - fill and wipeRight before you’re ready to can, put lids and rings in hot water. Don’t bring the water to boil as it supposedly reduces the sealing effectiveness, although I’ve boiled my lids before and it’s never really mattered.
Homemade Strawberry Syrup Recipe & Canning Instructions - waterbath can
Boil jars for 10 minutes. Then turn off the heat and let them cool for a few minutes before removing them from a canner.

Homemade Strawberry Syrup Recipe & Canning Instructions - turn jars upside down and let sit

Using canning tongs, remove jars from canner. I put mine upside down on a towel, just to give them a little extra boost to encourage sealing. I don’t think it’s necessary to turn them upside down, but I did it anyway just to take no chances with sealing. And they all sealed!

Yields 5 pints + about a cup extra for eating right away

Homemade Strawberry Syrup Recipe & Canning Instructions

30 minPrep Time

45 minCook Time

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Recipe Image

Ingredients

Instructions

    To make the syrup
  1. Prepare strawberries and place in large pot. Add sugar and bring to boil over medium heat.
  2. Reduce heat to low and simmer until the mix reduces by about a third, 30-45 minutes. Turn off heat.
  3. Add fresh lemon juice and vanilla and stir well.
  4. To can the syrup
  5. Sterilize jars by boiling them in the water bath canner or washing them in the dishwasher.
  6. Bring water to boil in the water bath canner.
  7. Prepare jar lids rings by heating them briefly in hot water. Do NOT boil the lids as this is supposed to decrease their ability to seal (though I've boiled them before accidentally and they almost always seal).
  8. Ladle hot syrup into jars.
  9. Wipe down the top of the jar and put on the lid and ring.
  10. Tighten rings as much as you can and then put the jars in the boiling hot water bath canner.
  11. Lower the jars into the water to make sure they are completely submerged by the water.
  12. Boil the jars for 15 minutes.
  13. Remove jars from water bath canner, place on towel and leave alone for 24 hours.
  14. Check the seal on the jars. If any didn't seal, you can bring the syrup back to boil and try again.
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Homemade Strawberry Syrup Recipe & Canning Instructions - German PancakesEnjoy this homemade strawberry syrup on German Pancakes, Easy Freezer Toaster Waffles, pancakes, ice cream and more!

For more canning tutorials, see these:

Grandma’s Secret Dill Pickles

Roasted Tomato Sauce

The Lazy Person’s Guide to Canning Crushed Tomatoes

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Comments

  1. I've tried to read the recipe that you mention ..... but,,,,,, too many pop up ad's kept me from actually folllow the recipe.
  2. Perfect! I have fresh strawberries that need to be made into THIS syrup! Thanks so much for the handy recipe and canning instructions. My pantry is getting stocked!
  3. my mother always told me to fill my jars to the brim so as to reduce the amount of air and in so doing extend the life of your preserve. I noticed the air space in yours and was wondering how long your shelf life is for your syrup?
    • Hi Caron, everything I've read about canning says to leave 1/4 inch air space in canning jars. I'm honestly not sure on the shelf life, but so far, so good! It's so delicious, and I didn't make that much, so it won't last a year. :-)
  4. My Daddy makes thickened strawberries from their overhaul of strawberries. Served over toast, it is one of my favorite breakfasts! I would go through all that mud to get to those strawberries, too ;)
  5. Just made this and it was so delicious! I use half raw sugar and half white sugar as that was what I had available and used bottles lemon juice instead. Thank you for sharing the recipe.
  6. Made this again this year and it is just as delicious as the first time. We love having it on yoghurt and also icecream! YUMMM!

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