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Safety classification
Tested
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Processing details
Method, jar size, headspace, processing schedule, and altitude adjustments: Use the exact values and directions in the authoritative recipe card below.
Tested/documented source
Official tested recipe: Light Strawberry Syrup – No Sugar Needed — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
Follow every preparation, filling, processing, cooling, and storage step in the recipe card in the stated order.
Equipment
Use the canner, jars, lids, measuring tools, and other equipment specified in the recipe card.
Visual method guide
Prepare, fill, process, cool, and check seals exactly as documented in the recipe card.
Safety essentials
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Do not change safety-critical ingredients, jar sizes, headspace, processing schedules, or altitude adjustments.
About this recipe
Light Strawberry Syrup – No Sugar Needed — Bernardin is preserved here with its tested recipe card intact.
Before you begin
Read the complete recipe card and official source before starting.
Altitude-adjusted processing
Use the exact altitude adjustment and processing schedule stated in the authoritative recipe card and source.
Light Strawberry Syrup - No Sugar Needed — Bernardin
Ingredients
- 8 cups (2000 ml) strawberries (about 4 1-lb, 454 gr containers)
- 3 cups (750 ml) water, divided
- 1 tsp (5 ml) grated lemon zest
- 1 1/2 cups sugar
- 1/2 cup (125 ml) corn syrup
- 2 Tbsp (30 ml) lemon juice
- 1 Pkg BERNARDIN® No Sugar Needed Pectin Crystals
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Measure sugar; set aside. Wash, hull and crush strawberries; pulse in small batches in blender or food processor just until lightly pureed; do not over-process.
- Place strawberries and 1 1/2 cups (375 ml)of water and grated lemon zest in a deep stainless steel saucepan. Simmer 5 minutes. Strain mixture through a jelly bag or several layers of cheesecloth. (You should yield about 4 cups (1000 ml) of juice).
- Place strawberry juice in a large saucepan and whisk in No Sugar Needed Fruit Pectin until dissolved. Add 1/2 tsp (2 ml) butter or margarine (to reduce foaming). Stirring constantly, bring mixture to a boil over high heat, then add sugar, corn syrup and the remaining water (1 1/2 cups, (375 ml).
- Stirring frequently, boil 3 minutes. Remove from heat and skim foam. Ladle syrup into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness.
- Center SNAP LID® on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining syrup. Cover canner; bring water to a boil.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* Remove jars without tilting. Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars.
- Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Use the finished product in ways appropriate to the documented recipe.
Frequently asked questions
May I change the jar size, ingredients, headspace, or processing schedule?
No. Follow the tested recipe card and source exactly.
Recipe context
This is a tested home-canning recipe; the authoritative card controls all safety-critical details.
Troubleshooting
Follow the source instructions for seal checks and storage. Discard spoiled food without tasting.
Source and provenance
Primary source: official recipe page. The WPRM recipe data is unchanged; only editorial layout was reorganized.