Strawberries in syrup: a simple 20-minute home-canning recipe

To make strawberries in syrup, rinse and hull the fruit, pack tightly into jars leaving 2 cm of headspace, add 2–3 tablespoons of water and 2 tablespoons of fine sugar per jar. Seal and pasteurise in a pot of water (filled to 1 cm below the lids) over a medium heat for about 20 minutes. Remove immediately, cool upside down, then store right-side up in a cool, dark place such as a cellar or pantry.