Strawberry Syrup for Canning {Step by Step}

Name: Strawberry Syrup
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 cups fresh strawberries (hulled and halved); 4 cups granulated sugar; 2 cups water; 2 tablespoons lemon juice

Why would you make strawberry syrup? Umm, because it tastes amazing on pancakes! But you can use it for anything! It’s sweet, versatile, and a simple waterbath canning recipe perfect for beginners.

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When it’s late spring and strawberries are everywhere, I like making this after I’m sick of making strawberry jam. My kids love it for breakfast, and I like it in a cocktail 😉.

a jar of homemade strawberry syrup with a metal spoon inside with strawberries around.

Ingredients and Tools You’ll Need

Try to use fresh strawberries for this to taste the best. I haven’t tried it with frozen, but if you use frozen, sliced strawberries, thaw them completely first.

strawberries, water, sugar, and lemon juice on counter.

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Equipment

4 pint canning jars with lids and bands
water bath canner
canning accessories
fine mesh strainer, essential for making your syrup smooth

Ingredients

4 cups fresh strawberries, hulled and halved, use fresh if possible
4 cups granulated sugar
2 cups water
2 tablespoons lemon juice, use bottled for safe acidity levels

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Strawberry Syrup

Step One: Prepare Canning Jars

Prepare the jars by washing them with hot soapy water. Transfer them to a water bath canner and fill the canner with water until the jars are fully submerged in water. Place over medium heat and bring to a simmer. Put the rings and lids in a saucepan with water. Place over medium-low heat and bring to a simmer. Do not boil.

waterbath canner filled with water and empty jars.

Step Two: Boil The Strawberries And Water

Hull and halve the strawberries. In a large saucepan, combine the strawberries and water. Cook over medium-high heat until the strawberries are soft, about 10 minutes. Mash the strawberries and cook 5 minutes more.

Step Three: Strain The Mixture

Use a fine mesh sieve to strain the strawberry liquid into a bowl, pressing gently on the solids. Discard the solids.

metal strainer over bowl, strawberry pulp inside.

Step Four: Return The Liquid To The Saucepan And Simmer

Add the sugar and lemon juice to the strained liquid. Heat the mixture over medium heat, stirring until the sugar is completely dissolved. Once the sugar is dissolved, bring the syrup to a boil, then reduce the heat and simmer for 5 minutes.

A top-down view of a saucepan on a marble surface, containing a wooden spoon and cooking strawberry syrup.

Step Five: Fill Jars With Syrup

Use a ladle and canning funnel to fill the jars with the hot syrup, leaving 1/4 inch headspace.

strawberry syrup poured into jars using a funnel.

Step Six: Wipe Jar Rims And Apply Lids

Wipe the rims of the jars with a clean cloth, place the lids on the jars, and screw the bands down until fingertip-tight.

jars of strawberry syrup wiped clean with a cloth and lids and rings attached.

Step Seven: Process

Place the jars in the canning pot and cover them with water. Boil for 10 minutes.

filled jars in canner and jar being lifted out.

Step Eight: Cool And Check Seals

Remove the lid from the canner and let the jars cool for 5 minutes. Remove jars from water and let cool for 24 hours. Check the seals before storing.

Storage Instructions

Once the jars are cooled and sealed properly, store them in a cool, dry place, like your pantry, for up to a year.

Once they are opened (or if a jar didn’t seal properly), store in the fridge for up to a month.

How to Use Strawberry Syrup

There are SO many ways to use this.

Drizzle the syrup over fluffy pancakes or crispy waffles.
Swirl it into regular or Greek yogurt or mix it into your oatmeal.
Pour over vanilla ice cream, cheesecake, or pound cake.
Use it as a natural sweetener to make a strawberry cocktail, or create your own cocktail/mocktail with it.
Blend it into smoothies or milkshakes for extra sweetness and flavor.
Spread it on toast, croissants, or scones as a fruity alternative to jam.
Whisk it into vinaigrettes for a sweet salad dressing.

More Ways to Preserve Strawberries

Strawberry season is the best time of year. Here are more ways to preserve your harvest.

Oven-dried strawberries are easy to make and taste like candy.
Classic strawberry preserves have bigger pieces of fruit.
Pickled strawberries don’t require any canning, they’re stored right in the fridge.

A wide shot of homemade strawberry syrup in mason jars surrounded by fresh strawberries on a white marble background.

Questions and Troubleshooting

Can I use frozen strawberries instead of fresh ones?

You can. They work well when fresh strawberries aren’t in season. I would thaw them first. But if you don’t, just adjust the cooking time slightly as the mixture may take longer to come to a simmer.

Is it possible to make this syrup sugar-free or with a sugar substitute?

Not really. The sugar helps preserve the strawberries safely. If you want low sugar, look for a recipe specifically designed for that.

Why is my syrup too thin?

It just has to simmer for a little longer, allowing more water to evaporate. Remember to stir frequently to prevent burning. The syrup will also thicken slightly as it cools.