Light Strawberry Syrup - No Sugar Needed — Bernardin
Jam/Jelly/Spread canning recipe published by Bernardin (Canada) (Canada).
Ingredients
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
Canning method
- 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
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Recipe Notes
Source: Bernardin (Canada)
Safety: 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.
Source: Bernardin (Canada). Bernardin category: Light Recipes - Reduced Sugar, Salt; recipe page https://www.bernardin.ca/recipes/en/light-strawberry-syrup-no-sugar-needed.htm; process method inferred from category (not stated on index). SAFETY: 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. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Light-Recipes---Reduced-Sugar-Salt/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 6 x 250 ml jars.