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}