Strawberry Syrup

2 1/2 quarts strawberries -- crushed
1 lemon peel strip, 2" long
3 cups water -- divided
2 1/2 cups sugar
3 1/2 cups corn syrup
2 tablespoons lemon juice

Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.

Combine strawberries, lemon peel and 1 1/2 cups water in medium saucepot. Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth. Combine sugar and 1 1/2 cups water in a medium saucepot; bring to 260 degrees (adjust for altitude). Add strawberry juice, corn syrup and lemon juice to sugar syrup. Boil 4 minutes.

Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner.

This recipe yields about 3 pints.

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