EASY STRAWBERRY SYRUP
This easy strawberry syrup recipe is so easy to make! It lasts in your fridge as fresh syrup for a long time but can also be frozen or canned to enjoy all year long.
Provided by Kim Mills @ Homestead Acres
Categories Canning
Time 55m
Number Of Ingredients 4
Steps:
- Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract.
- Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes.
- If freezing cool and ladle into freezer containers.
- To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
- Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.
Nutrition Facts : Calories 51 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY SYRUP
Home-canned strawberry syrup
Provided by Healthy Canning
Categories Dessert
Time 45m
Number Of Ingredients 4
Steps:
- Put juice in pot along with calcium water.
- Put the pot on the stove and begin heating it.
- Mix sugar or honey with pectin powder, add to pot. Stir it in till all dissolved.
- Bring to a boil, and let boil for 2 minutes, stirring constantly.
- Skim any surface scum off OR if desired strain again one last time through a jelly bag but don't let it get cold.
- Ladle hot liquid into hot jars.
- Leave 1 cm (1/4 inch) headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 4 g, Calories 138 kcal, Carbohydrate 35.9 g, Sodium 15 mg, Fiber 0.3 g, Sugar 34.4 g
SIMPLE STRAWBERRY SYRUP
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Provided by Daniel Maynard
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
Nutrition Facts : Calories 58.1 calories, Carbohydrate 14.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14.3 g
STRAWBERRY SYRUP
"This pretty berry-flavored syrup is scrumptious, especially on homemade waffles," writes Sarah Carpenter of Trumansburg, New York. "Since I began making it, our three children prefer it over maple syrup."
Provided by Taste of Home
Time 15m
Yield about 1-1/2 cups.
Number Of Ingredients 6
Steps:
- Place strawberries in a blender; cover and process until pureed. Transfer to a small saucepan; add the sugar, corn syrup, lemon juice and butter. Bring to a boil; cook and stir for 1 minute. Skim off foam. Strain seeds if desired. Serve warm with waffles or pancakes. Refrigerate leftovers; warm before serving.
Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.
HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
15 MINUTE STRAWBERRY SYRUP RECIPE
Steps:
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it's boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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STRAWBERRY SYRUP RECIPE – A COUPLE COOKS
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5/5 (1)Category EssentialsAuthor Sonja OverhiserTotal Time 15 mins
- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. As the berries get softer, break them down with a spatula or the tines of a fork.
- Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
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