Using the leftover strawberry juice from straining the berries for Strawberry Pie Filling, I added some sugar and turned it into Strawberry Syrup. So easy to do and full of strawberry flavor.
4 cups strained strawberry juice from fresh strawberries
2 cups sugar
Pour strawberry juice into large stock pot; add sugar and stir well. Bring to a boil over medium heat, stirring from time to time. Allow mixture to boil until it thickens, approx. 30 minutes. Test syrup by putting some on a cold spoon that has been sitting in some ice water. Syrup will cool quickly on the cold spoon so you’ll see if it’s as thick as you’d like. Pour syrup into 8 oz. canning jars and process in boiling water bath 5 minutes. Remove jars from stock pot and let cool 24 hours on a towel on your counter-top.
Yield: 2 – 8 oz. jars