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A jar of homemade strawberry syrup with a metal spoon inside, fresh strawberries and sealed jars in the background on a white surface.
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Strawberry Syrup + Canning Instructions

Sweet, bright, and beautiful. This syrup is perfect on pancakes or waffles.
Course: Pantry Staple
Cuisine: American
Keyword: Spring, Strawberries, Waterbath Canning
Author: Katie

Equipment

Ingredients

  • 4 cups fresh strawberries hulled and halved
  • 4 cups granulated sugar
  • 2 cups water
  • 2 tablespoons lemon juice

Instructions

  • Prepare canning jars. Heat the jars in the dishwasher, oven, or in hot water. Sterilize lids, and bands by boiling them in a large pot for at least 10 minutes.
    waterbath canner filled with water and empty jars.
  • 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.
  • 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.
  • 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.
  • Fill jars with syrup. Use a ladle and canning funnel to fill the jars with the hot syrup, leaving 1/4 inch headspace.
    The process of pouring strawberry syrup into a jar through a funnel, with two jars filled with syrup on the side.
  • 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 being wiped clean with a cloth before sealing, showcasing the final steps before canning.
  • Process in a water bath. Place the jars in the canning pot and cover them with water. Boil for 10 minutes.
    The canning process displayed with jars submerged in a water bath canner and one being lifted out using a jar lifter.
  • Cool and check seals. Remove jars from water and let cool for 24 hours. Check the seals before storing.
    finished jars cooling on counter.

Notes

Use ripe, fresh strawberries for the best flavor.
Ensure all the sugar is dissolved before boiling to prevent crystallization.
Strain the mixture thoroughly to achieve a smooth syrup.