Strawberry Syrup for Canning

 

I was at the grocery store the other day and a case of strawberries was on sale for $13 a case!  That's $1.62 a package.  It was deal I couldn't pass up.  But then what to do with all those strawberries?  Well my family loves strawberry syrup.  It's good on everything.  Pancakes, waffles, french toast, ice cream, the possibilities are endless.

So after looking on Pinterest, and not finding a recipe that I had all the ingredient's for or sounded good, I decided to combine what I had read and what I like and make my own.  It turned out delicious and was a great recipe to bottle.  No complaints from the guys.  Just happy faces and tummies.

Strawberry Syrup

10 C pureed strawberries

10 C sugar

1 TSP vanilla

Juice of 1 lemon

1 TBSP butter

 

After pureeing strawberries-strain with mesh strainer.  This will remove some of the strawberry seeds.  Combine strawberries, sugar, vanilla, and lemon in large stock pot.  Slowly bring to boil on medium-medium high heat.  Reduce heat and boil for 20 minutes.  Syrup will have a lot of foam.  Add butter to reduce foam.  Remove any foam that is left over.

 

Pour into jars.  Wipe rim of jar to clean and place boiled lids and rings.  Process in water bath 20 minutes.  Store opened syrup in fridge.