Cut berries in quarters (or eighths for big ones) and add them to a large saucepan.
Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up.
Add in the sugar and lemon juice and continue to cook, stirring often until the syrup comes to a boil.
Cook at a boil for two minutes, stirring the whole time. You may need to lower the heat a bit to keep the sauce from boiling over.
Remove the pot from the heat and allow the syrup to cool before storing. It will thicken as it cools.
Using a metal spoon, skim foam from the top of the sauce.
To thicken with cornstarch, combine 1 tbsp cornstarch with 2 tsp of cool water. Mix until smooth and add to the syrup after you have finished the boiling process. Cook for an additional two minutes.Store in the fridge for up to two weeks, or freeze for 3-6 months.If you choose to can it, you can store it in a cool dark place for up to 12 months. Makes 5 cups, or enough for five 8oz jam jars, or ~2 pints.
Homemade Strawberry Syrup
Amount Per Serving (2 tbsp)
Calories 8Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1IU0%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.