How long does strawberry syrup last?

Use 2 cups of fruit for each 13" x 15" inch fruit leather. 8 cups fresh or frozen blackberries; 2 1/2 cups cane sugar (can substitute 1 cup honey); Sugar-free: Use Swerve (if canning you'll need to verify if alternative sweetener can be used); 1 tablespoon bottled lemon juice (bottled is recommended is you're canning the syrup); 2 teaspoons Ball RealFruit Classic Pectin or powdered pectin of choice (use more pectin if you prefer a thicker syrup) Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg) for each 2 cups light colored fruit to prevent darkening.

Once opened, it should be kept in the fridge to inhibit mould growth. Mix corn syrup with jam, preserves or frozen fruit in a small sauce pan.
I've made a few Candied Strawberries using a simple White sugar, Water and corn syrup recipe. This is standard practice for making homemade jams. Pureé fruit until smooth. It should still last a couple of weeks.
Strawberry syrup will last for at least a week in the fridge. Most homemade juices, including apple juice, grape juice, tomato juice and orange juice, can be canned using a pressure canner or hot water bath canner. If using FROZEN FRUIT: Heat on medium heat until well blended; simmer 2 to 3 minutes, until fruit is tender.

Freeze homemade juice in plastic freezer boxes, leaving 1 1/2 inch of headspace at the top to allow for expansion. As the title says does anyone know how long homemade Candied Fruit can last either inside a refrigerator or outside a refrigerator? I bet you never knew how easy it was to make homemade strawberry syrup. If you didn't do all this, I would think it would last a week or two, but there's really too many factors to give an accurate answer.

Optional: To sweeten, add corn syrup, honey or sugar. You'll just have to judge its look, smell and taste. A great number of people still look to traditional medicine for a solution to colds, stomachaches, and other ailments. I was wondering how long the Candied fruits I made will last it I keep it out in the open or inside a refrigerator. If using JAM or PRESERVES: Heat on medium heat until well blended and hot; do NOT boil. Cut fruit into chunks.

Since you are heating the syrup, you are killing off any bacteria in the syrup.

You can make it in under 30 minutes and it is super simple.