Canned Strawberry Syrup
The canned strawberry syrup with a touch of ginger is perfect for making a refreshing drink or as a topping for ice cream, pancakes, or waffles. This canned strawberry syrup recipe is easy and a great way of using a glut of strawberries. Now that strawberries are finally here, I cannot stop myself from buying them almo…
- 1.7 lbs strawberries
- 3 thumb-sized pieces ginger
- 6¾ cups granulated sugar
- 2 ½ teaspoons citric acid (Note 1)
- 3 cups water
- Chop the strawberries into small pieces. Peel the ginger and slice it roughly. Place them into a large, heavy-bottom pot together with the sugar, citric acid, and water.1.7 lbs strawberries + 3 thumb-sized pieces ginger + 6¾ cups granulated sugar + 2 ½ teaspoons citric acid + 3 cups water
- Cook strawberry syrup: Bring to a boil while stirring from time to time. Boil on medium-high heat for about 25 minutes; it should be only slightly thickened. For a thicker syrup, you can boil it for about 5 minutes more, but don't overdo it, or it will turn to jelly.
- Let cool: Turn off the heat, cover the pot, and let stand for 2 hours.
- Drain syrup: Place a sieve over a clean pot and line the sieve with a clean muslin cloth. Pour the syrup into the sieve, fold the hanging parts of the cloth over the strawberries, and place a large can or a bowl filled with water on top. Let drain well over several hours.
- Bring the syrup to a boil again, then pour it into sterilized and warmed bottles. It will keep refrigerated for at least 3 months.
- Can strawberry syrup: To keep it for longer, process the bottles in a canner or a large pot filled with hot water for 10 minutes. In this case, pour the syrup into bottles that fit in the canner or into jars.
- Store: Remove from the canner using a jar lifter and wearing oven mitts. Let cool completely on kitchen towels. When canned, you can store for 1 year in a dark, cool place (pantry, cellar).
Whether eaten as they are or strawberries macerated with sugar, on top of a strawberry yogurt cheesecake, as a strawberry meringue dessert, or as jam, strawberries seem to be everybody's favorite during spring. Ingredients: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Additional time: 6 hours | Servings: 3 small bottles | Difficulty: Easy
Fresh, ripe strawberries
Citric acid: A small amount of citric acid balances the sweetness of the syrup and brings out the fresh strawberry flavor.
It also helps maintain the syrup's color and acidity.
- I also use it to make Harry Potter-Inspired Acid Pops.
Other ingredients: Ginger for extra flavor, water, and granulated sugar. See the recipe card for full information on ingredients and quantities. How to make strawberry syrup?
Step #1: Wash the strawberries before removing the stems. Chop into small cubes - don't mash.
Peel and slice the ginger. Step #2: Place strawberries, ginger, sugar, citric acid, and water in a large heavy-bottomed pot. Bring to a boil and cook uncovered over medium-high heat for 25 minutes until slightly thickened.
Tip: If unsure, boil for 5 minutes more, but no longer, or it may set like jelly. Step #3: Let the mixture stand for 2 hours to infuse the syrup with ginger.
Then, drain through a muslin-lined fine sieve into a clean pot. Press gently with a weighted bowl to help it along. Step #4: Sterilize the bottles.
Reboil the syrup, pour it into sterilized warm bottles, and let cool. How to can strawberry syrup? Use small bottles that will fit in the canner or jars.
Process for 10 minutes in a canner or in a large pot. Use a jar lifter to remove the bottles/jars from the hot water.
Be careful! Leave to cool completely on kitchen towels.
Storage
Uncanned strawberry syrup keeps in the fridge for up to 3 months. Once opened, keep it refrigerated and use within a week.
Canned strawberry syrup will keep for at least 1 year in a dark, cool place like a pantry or cellar. How to use it? Pour a little syrup (to taste) into a glass, top with sparkling water, stir, and add ice cubes.