Canning Strawberry Syrup

 We love having fresh strawberries on the homestead. There’s nothing like walking outside and picking sweet red berries right from the garden. Since we try to grow as much of our own food as possible, we’re always looking for ways to make the most of what we have. One new favorite in our pantry is canning strawberry syrup!

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Strawberry syrup is a fun and easy way to use every part of the berry—even the tops! Whenever we’re making jam, jelly, or just snacking on strawberries, we save the tops in a bag in the freezer. Once we’ve saved enough, it’s time to make strawberry juice and turn it into syrup!

To start canning strawberry syrup, we simmer the frozen strawberry tops in water for 20–30 minutes. This helps pull out all the flavor and color. Then we strain the juice through a fine cloth or mesh strainer.

Next, we add sugar, water and lemon juice to the strawberry juice. Heat it all up until the sugar melts and let it simmer (not boil) for about five minutes.

Then, we pour it into clean jars and water bath can them for 10 minutes.

This syrup is perfect for drinks, pancakes, crepes, ice cream, and more! It's also great shortcut to making our strawberry lemonade recipe.

Canning strawberry syrup is a smart way to stretch your harvest and avoid waste. Plus, it tastes amazing! Whether you're just getting started or already growing your own strawberries, this recipe is a great way to enjoy the sweetness of spring all year long.

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