Low Sugar Strawberry Syrup Recipes

LOW SUGAR STRAWBERRY JAM

Steps:

• Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
• Wash and sanitize your jars. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
• Wash your lids and set aside in clean place.
• Rinse the strawberries. Remove the tops and cut in halves or quarters (8 cups total). Place in a heavy-bottomed saucepan.
• Heat the fruit over medium heat until the juices start to bubble. At this point, you can mash the fruit with a potato masher, or use an immersion blender (only blend 30% of berries).
• In a small bowl, combine 1/2 tsp calcium powder with 1/2 cup cool water.
• In a separate bowl, combine sugar (1.5 cups) and pectin (2.5 tsp). Set aside. To prevent clumping in the fruit, Pomona's must be mixed with your sweetener before being added to the fruit.
• Add the lemon juice (1/4 cup) and calcium water (2.5 tsp) to the pot with the strawberries, stir.
• Add the sugar/pectin mixture, and bring to a rolling boil. Stir constantly for 3 minutes, turning down the burner to medium if the jam starts popping.
• At this point, turn the burner under the canner back up to high and get that water boiling again.
• Remove the jam pot from heat, and stir gently for 5 more minutes. At the end of the 5 minutes, remove any foam that remains.
• Using the funnel and a ladle, add the jam to your prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the amount of room between the top of the food, and the rim of the jar.
• Using a wet clean rag, wipe the rim to make sure there isn't any sticky jam on there.
• Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
• Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
• Process (boil) for 10 minutes.
• Remove the canner from heat, and let sit for 5 minutes.
• Remove the jars and place them on towels on the counter undisturbed for 12-24 hours.
• After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
• Label the sealed jars, and store in a cool dark place for up to a year.

SIMPLE STRAWBERRY SYRUP

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.

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.

LOW SUGAR STRAWBERRY SYRUP

Steps:

• combine sugar, juice and strawberries in a small sauce pan.
• bring to a boil over medium heat.
• stir occasionally.
• once mixture begins to boil, reduce heat to simmer.
• simmer for ten minutes, I also like to break the strawberries into smaller chunks while simmering.
• if mixture is not thick enough after 10 mins, add flour.
• simmer for an additional 5 minutes.
• allow sauce to cool for 5 mins and then use it -- I like it warm.

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.