Canned Strawberry Syrup
Canned strawberry syrup with a touch of ginger, perfect for making a refreshing drink, as topping for ice cream, pancakes or waffles. An easy way of preserving the summer flavors.
Servings: 3 small bottles
Calories: 1844kcal
Ingredients
- 1.5 lbs strawberries 750 g
- 3 thumb-sized pieces ginger
- 6¾ cups granulated sugar 1350 g
- 2 ½ teaspoons citric acid
- 3 cups water 750 ml
Instructions
- 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.1.5 lbs strawberries/ 750 g + 3 thumb-sized pieces ginger + 6¾ cups granulated sugar/ 1350 g + 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).
Nutrition
Serving: 1small bottle | Calories: 1844kcal | Carbohydrates: 474g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 21mg | Fiber: 6g | Sugar: 462g