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It’s strawberry season! I think this has to be the time of spring that I look forward to the most. Don’t you just love it too? In our northern area, strawberry season is pretty short just 3 weeks or so.
I try to make the most of this time by freezing, dehydrating and canning as many strawberry goodies as I can so we can enjoy it all year. One of my favourites is my easy strawberry syrup recipe and I bet you’re going to love this recipe! It’s just so good, really!
You can use this yummy strawberry syrup on pancakes, French toast, over ice cream or to make a quick strawberry shortcake with.
How To Make An Easy Strawberry Syrup
You’re going to need 6 cups of mashed strawberries this is 8 to 10 cups of fresh strawberries. Wash and hull your strawberries then crush them with a potato masher.
In a large stock pot combine your strawberries, sugar, lemon juice, and vanilla extract.
Bring your strawberry mix to a rolling boil then turn down and boil gently for 15 minutes.
If you’re going to freeze your syrup let it cool and ladle into freezer containers.
To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom. Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight.
Process in a water bath canner for 10 minutes or according to your altitude.
When the time is up remove the jars from the canner and place onto a towel. Let the jars sit undisturbed for 24 hours. Any jars that haven’t sealed at that point need to be reprocessed or placed into the fridge.
Easy Strawberry Syrup Printable RecipePrint
Easy Strawberry Syrup
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 55 minutes
- Yield: 3 1/2 pints
- 6 cups mashed strawberries
- 3 cups sugar
- 2 TBS lemon juice
- 1 TBS vanilla extract
- Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract.
- Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes.
- If freezing cool and ladle into freezer containers.
- To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
- Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.