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Homemade Strawberry Syrup Recipe and Canning Instructions

This homemade strawberry syrup is made with just 4 ingredients — no pectin needed — and water-bath canned for jars that stay shelf-stable for up to 18 months. Ruby-red, sweet, and bursting with fresh strawberry flavor, it's perfect over pancakes, waffles, ice cream, and so much more.
Prep Time30 minutes
Cook Time45 minutes
Additional Canning Time15 minutes
Course: Dessert
Cuisine: American
Keyword: canning recipe
Servings: 80 servings
Author: Michelle Marine

Ingredients

For the Syrup

  • 4 1/2 quarts fresh strawberries washed and quartered or halved
  • 4 cups demerara sugar
  • juice of one lemon
  • 1 tsp vanilla

For canning

Instructions

To make the syrup

  • Prepare strawberries and place in large pot. Add sugar and bring to boil over medium heat.
  • Reduce heat to low and simmer until the mix reduces by about a third, 30-45 minutes. Turn off heat.
  • Add fresh lemon juice and vanilla and stir well.

To can the syrup

  • Sterilize jars by boiling them in the water bath canner or washing them in the dishwasher.
  • Bring water to boil in the water bath canner.
  • 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).
  • Ladle hot syrup into jars leaving 1/4" headspace.
  • Wipe down the top of the jar and put on the lid and ring.
  • Tighten rings as much as you can and then put the jars in the boiling hot water bath canner.
  • Lower the jars into the water to make sure they are completely submerged by the water.
  • Boil the jars for 15 minutes.
  • Remove jars from water bath canner, place on towel and leave alone for 24 hours.
  • Check the seal on the jars. If any didn't seal, you can bring the syrup back to boil and try again.

Notes

  • Altitude adjustment: Increase processing time by 5 minutes for every 1,000 feet above sea level.
  • Headspace: Always leave exactly ¼ inch — don't skip this step.
  • Frozen strawberries: Thaw completely and drain before using.
  • Smaller batch: Recipe halves easily; processing time stays the same.
  • No canning? Cool syrup completely and refrigerate in an airtight jar for up to 3–4 weeks, or freeze for up to 6 months.

Nutrition

Serving: 2TBS | Calories: 57kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 31mg | Calcium: 10mg | Iron: 0.3mg