Light Recipes - Reduced Sugar, Salt

Light Strawberry Syrup - No Sugar Needed

This makes great syrup for pancakes, waffles or as a topping for ice cream and fresh berries.


  • 8 cups (2000 ml) strawberries (about 4 1-lb, 454 gr containers)
  • 3 cups (750 ml) water, divided
  • 1 tsp (5 ml) grated lemon zest
  • 1 ½ cups sugar
  • 1/2 cup (125 ml) corn syrup
  • 2 Tbsp (30 ml) lemon juice
  • 1 Pkg BERNARDIN® No Sugar Needed Pectin Crystals


  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Measure sugar; set aside.

  • Wash, hull and crush strawberries; pulse in small batches in blender or food processor just until lightly pureed; do not over-process. Place strawberries and 1 ½ cups (375 ml)of water and grated lemon zest in a deep stainless steel saucepan. Simmer 5 minutes. Strain mixture through a jelly bag or several layers of cheesecloth. (You should yield about 4 cups (1000 ml) of juice).

  • Place strawberry juice in a large saucepan and whisk in No Sugar Needed Fruit Pectin until dissolved. Add 1/2 tsp (2 ml) butter or margarine (to reduce foaming).

  • Stirring constantly, bring mixture to a boil over high heat, then add sugar, corn syrup and the remaining water (1 ½ cups, (375 ml).

  • Stirring frequently, boil 3 minutes. Remove from heat and skim foam.

  • Ladle syrup into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP LID® on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining syrup.

  • Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* Remove jars without tilting. Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.