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Place approximately 5 cups of strawberry tops into a large pot.

Pour filtered water into the pot, ensuring it completely covers the strawberry tops. This will be approximately 4 cups of water.

Place the pot on the stove over high heat. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Continue to simmer, stirring occasionally, until all the color has been extracted from the strawberries, about 20-25 minutes.

Once the mixture is simmering and the strawberries have lost their vibrant color, add approximately 4 cups of granulated sugar to the pot. Stir until the sugar is completely dissolved.

Carefully strain the liquid through a fine-mesh sieve or strainer into another clean container, separating the solid strawberry pieces from the liquid syrup. Discard the solids.

Fill clean, sterilized glass jars with the hot strawberry simple syrup, leaving 1/4 inch headspace.

Place the filled jars into a steam canner (or water bath canner). Ensure the canner is prepared according to its manufacturer's instructions. Process the jars for 20 minutes.

Carefully remove the hot jars from the canner using a jar lifter and place them on a checkered cloth or a stable, heat-resistant surface to cool completely. Do not disturb the jars for at least 12-24 hours to allow them to seal properly.


Place approximately 5 cups of strawberry tops into a large pot.

Pour filtered water into the pot, ensuring it completely covers the strawberry tops. This will be approximately 4 cups of water.

Place the pot on the stove over high heat. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Continue to simmer, stirring occasionally, until all the color has been extracted from the strawberries, about 20-25 minutes.

Once the mixture is simmering and the strawberries have lost their vibrant color, add approximately 4 cups of granulated sugar to the pot. Stir until the sugar is completely dissolved.

Carefully strain the liquid through a fine-mesh sieve or strainer into another clean container, separating the solid strawberry pieces from the liquid syrup. Discard the solids.

Fill clean, sterilized glass jars with the hot strawberry simple syrup, leaving 1/4 inch headspace.

Place the filled jars into a steam canner (or water bath canner). Ensure the canner is prepared according to its manufacturer's instructions. Process the jars for 20 minutes.

Carefully remove the hot jars from the canner using a jar lifter and place them on a checkered cloth or a stable, heat-resistant surface to cool completely. Do not disturb the jars for at least 12-24 hours to allow them to seal properly.
