Canned Strawberry Syrup

Strawberry Syrup is a favorite around here. Mostly because you can spoon this fresh syrup on your ice cream. Also pancakes, waffles, and my famous strawberry cake! Make this a staple in your house, you'll be glad you did!

2 ½ quarts of strawberries 3 cups water divided 1 (2in) strip of lemon peel 2 ½ cups sugar 3 ½ cups corn syrup 2 tbs lemon juice Wash strawberries, hulled and puree in the blender. Combine strawberries, 1 ½ cups of water and lemon peel, and simmer for 5 minutes. Take off the burner and remove lemon peel. In a new saucepot combine 1 ½ cups water and sugar, boil until the temp reaches 230 degrees. Add strawberry juice and corn syrup to the sugar mixture. Boil for 5 minutes. Stir in lemon juice. Ladle hot syrup into hot jars, leaving about ¼ in at the top adjust the 2 piece caps. Process 10 minutes in a boiling water canner. Remove and Cover hot jars with a towel for about 24 hours. Store in a dark cool place after 24 hour period. Yields about 5 pints.