Strawberry Syrup

• 4 cups ripe strawberries, rinsed and hulled
• 1 3/4 cups of water
• 2 tsp. finely grated lemon zest
• 1 1/4 cups granulated sugar

Crush the berries in a heavy saucepan. Add one cup of water and the lemon zest. Bring mixture to boil then reduce heat to a simmer for five minutes. Skim any foam that forms off the top.

After five minutes of simmering, set the mixture aside to cool.

Meanwhile, place the sugar and the remaining 3/4 cup of water in a small, heavy saucepan. Bring to a boil and cook until the syrup reaches 260°F on a candy thermometer. Set aside.

Strain cooled strawberry mixture through cheesecloth, squeezing to separate the majority of the seeds.

Pour the strained strawberries into a heavy saucepan with the sugar syrup. Bring to a boil and cook for eight minutes. Remove from heat and pour into two sterilized half-pint jars, leaving 1/4 inch of head space. Process in a boiling water bath for ten minutes.

http://strawberrysue.com/2011/10/strawberry-syrup/