In the gardening world, we try to use every bit of the fruits and vegetables we can. For this recipe, I am going to show you how to make homemade strawberry syrup using the tops since strawberry season is here! Most of the time people throw them right into the trash. However, there is so much goodness in those strawberry tops.
Here's how I make this amazing strawberry simple syrup recipe!
This recipe makes a huge bottle full. I like to use this syrup on my homemade waffles and my Dutch Baby Pancakes.
I also make a lot of Non-alcoholic drinks during this summer, and this strawberry syrup will come in handy!
HOW TO MAKE STRAWBERRY SYRUP
Begin by taking the tops and placing them in a stockpot. Pour enough water to cover and turn the heat up until it reaches a boil.
I added 4 cups of the tops off of fresh strawberries, 3 cups of sugar, and 3 cups of water. Let it come to a boil and boil for about 10-12 minutes. Then, turn the heat down to low and let it simmer for about 20 minutes.
When it has finished simmering, strain the strawberry tops from the juice using a fine mesh strainer.
CANNING STRAWBERRY SYRUP
This can be canned like strawberry jam. Grab clean canning jars and lids and place them in a hot water bath until they are fully heated. Once hot, take the jars out carefully and begin spooning the hot syrup into the hot jars. Leave ½″ headspace for Weck jars and ¼″ headspace for Ball jars.
Next, wipe the lids and rims of the jars clean of water. Now, lay the lids on the jar and screw on the band.
Once the lids are on and the hot water bath is ready, gently place the clean canning jars in the pot. Make sure that the jars are covered with water. When the hot water bath has reached a boil, process jars for 10 minutes.
Lift the jars out of the canning bath after about 10 minutes and let them rest on the counter. If using the standard canning lids there will be a popping sound. That sound lets you know it is sealed.
But, if you are like me, you can skip this step if you don't want to can it. Just simply put it into an airtight jar and place it in the refrigerator. It will last about 3 weeks in the fridge. You can also freeze this by putting it in a freezer-safe container. It will last 3 months in the freezer.
As I said before, it makes the perfect simple syrup to make delicious drinks with or to use it as topping on ice cream or french toast!
Check out these strawberry drinks you can use this syrup in
How to Make Strawberry Syrup with the Tops
Ever wonder what to do with all those strawberry tops? This recipe shows you how to take those strawberry tops and turn them into strawberry
syrup.
Ingredients
- 4 cups of strawberry tops
- 3 cups of sugar
- 3 cups of water
Instructions
Pour strawberry tops and sugar into a stockpot and cover with the water.
Bring to a boil and simmer for 10-15 minutes.
Take the pot off the burner and carefully strain out the tops.
Pour juice back into the pot.
Bring juice back to a boil and then simmer until it reduces about 20 minutes or so.
Turn off the burner, pour the syrup into a jar or bottle, and store it in the fridge.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 33gFiber: 1gSugar: 32gProtein: 0g
Love this. It's so much faster to cut the berries this way and I usually get at least a case to freeze!
Yes!
I’m assuming you stir the mixture at some rate as it’s brought to a boil and simmers?
Yes. I noted that in the post.
I saved all my tops from my strawberry jam making. Can I make multiple batches at once to can, or should I do just 4 cups of tops at a time? I'm planning to add this to my Christmas baskets. Thank you for sharing.
You should be able to just double the recipe and make it all at once.
I’m a bit confused. In the blog it says to boil for 12-15 minutes, then simmer for 20. In the recipe it only states to boil. Which one do I do?
You do both. I will correct that. Thanks for catching the step I missed.
I just made this and had to reduce all the ingredients since I didn't have that many strawberry tops. It came out great. We'll definitely be doing this again!
Glad to hear you liked it!
Loved this recipe. I added just a little lemon juice to the mix and it is perfect. Will definitely be making more.
Love hearing that Belva!
@Belva, why add lemon juice?
The lemon juice adds the acid that is sometimes needed to 1) thicken a sauce or 2) to enhance the flavor of the berry being used
How long can it stay in fridge?
I keep mine in there until I finish it. I have had it in there for at least a month.
I’m totally new to this, and was wondering if there’s a benefit to adding the leaves to the mix? I already separated them before reading a recipe lol. Also, could I freeze the syrup instead of canning? Thank you so much!
There are vitamins and minerals in the strawberry leaves but will not affect the taste and flavor of your syrup. You don't have to add them if you do not want. And yes, you can freeze the syrup if you prefer.
How to make this cannable?
Just follow the directions in the post and then water bath can the syrup for 30-45 minutes once you have it in the jars.
It seems like it took forever to boil but the strawberries I bought were the size of Guam. Holy cow. I had an easy 8 cups of tops so I just doubled recipe. Instructions were so easy to follow as I don’t usually read blogs. It came out really yummy! My son was waiting by the stove with a mason jar full of milk. He heard “homemade strawberry syrup” and now he won’t leave me alone. Thanks! Will probably use in my quick breads.
Listen it is sooo good for strawberry milk and my favorite Strawberry Italian Cream Soda!
@Jennifer Sikora, what is strawberry Italian cream soda ?
This is the strawberry italian cream soda https://jenaroundtheworld.com/strawberry-italian-cream-soda/
Mine isn’t super thick.. is that right? It still taste good though 🙂
I don't like mine super thick but if you want it thicker, just boil it longer -- that will thicken it up.
Do you take the green leaves off first? Or do you boil with the leaves on?
Boil it with the leaves on. That is the beauty of this recipe. You don't waste anything.
My strawberry syrup did not thicken. Help?
Put it back on and let it boil a little longer. That will thicken it.
Can I freeze the tops as I collect them??
It will take me awhile to get 4 cups.
TIA
Yes. that is what I do -- any strawberries going bad or just the tops, I keep a bag in the freezer and throw them in there until I get enough to make what I need to make the syrup
After water bath how long will the syrup last on the shelf?
I am not sure since it has been canned and water bathed it is shelf stable, so I am assuming a year?
I’m sorry but this is a weak strawberry water. I process a case of strawberry’s I use those tops and boil for 30 minutes then simmer another hour. Let the tops set in water over night I ended up with 6 cups of strawberry water added 4 cups sugar then let it reduce to half. It’s a syrup consistency and very dark. It takes several hours to achieve this. It makes one 500 ml jar.
I am not sure what you are doing but it does not take that long. You can read all the comments of people who have tried this and it has turned out perfect for them.
Is this shelf stable??
It is if you water bath can it
I had a ton of strawberries I was prepping to freeze dry, so I made this syrup out of the tops (don't tell my hens lol), when it was done I squeezed the strawberries good and then added them to a smoothie! My kids eat the leaves anyway so the specks in the smoothie didn't bother them at all!
That's a great way to use up every part! I love this. Gonna have to make me a smoothie this next time. Thanks for the tip!
Can I make jelly from this syrup?
I am sure you could. You would have to up the sugar level and add some pectin.
Mine got to thick. What can I use to thin it back out?
Just add a little water to it. It should thin it out some.