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Pour strawberry tops in a stockpot and cover with water.
Bring to a boil and simmer for 10-15 minutes.
Take pot off the burner and carefully strain out tops.
Pour juice back into the pot and add sugar. This is a 1 to 1 ratio, so if you have 6 cups of juice, add 6 cups of sugar.
Bring juice back to a boil and then simmer until it reduces by ¼, roughly 1 hour.
Turn off burner, pour syrup into a jar and store in fridge.
For canning instructions, process in hot water bath for 10 minutes.