Strawberry Syrup

(Courtesy of Better Homes and Gardens)

Ingredients:
12 c. strawberries
2 c. water
3 c. sugar


Directions:
Wash berries; remove green caps.  Place about half of the berries in a Dutch oven.  Using a slotted spoon or potato masher to crush berries; add remaining berries and crush again.


Add water.  Bring to boiling; reduce heat.  Cook, uncovered, over low heat for 5 minutes, stirring occasionally.


Line a strainer or colander with a double layer of 100% cotton cheesecloth; set over a bowl.  Pour berry mixture into strainer.  Press to drain all juice.  Discard strawberry pulp.  Measure 6 c. juice.


In a 3-4 qt. saucepan or Dutch oven, heat the juice to roiling boil; stir in the sugar.  Continue boiling until mixture is slightly thickened, about 30 minutes, stirring occasionally to prevent sticking.


Pour syrup into hot, sterilized half-pint jars, leaving 1/4 inch headspace.  Wipe jar rims and adjust lids.  Process in boiling-water canner for 5 minutes.  Remove jars from canner; cool on racks.  Make 4 half-pints.