Strawberry Syrup
adventuresofadiymom.com - adapted from Ball Blue Book of Preserving
2 1/2 quarts strawberries
3 cups water, divided
1 2-inch strip of lemon peel
2 1/2 c. sugar
3 1/2 c. corn syrup
2 T. lemon juice
Wash, stem and cut up strawberries. Add to a pot with 1 1/2 c. water and lemon peel. Boil 5 minutes. Strain through a jelly bag or several layers of cheesecloth.
Combine sugar and 1 1/2 c. water in a pot. Boil until temperature reaches 230 degrees Fahrenheit. Stir in corn syrup and strawberry juice. Boil an additional 5 minutes. Stir in lemon juice and remove skim from top of syrup. Pour in pint jars. Add lids and rings. Process 10 minutes in waterbath canner. {Adjust time according to your altitude.}
If a thicker syrup is desired, add 2 T. cornstarch for each pint jar, bring to a boil for one minute, then serve. {Do not add the cornstarch before canning}