Special Strawberry Syrup Recipes

STRAWBERRY SYRUP

Steps:

• Gently rinse the berries under cold running water.
• Remove the caps and stems.
• Place the berries in a large mixing bowl and mash them well.
• Add the lemon juice, stir well.
• Place mashed berries in a medium sauce pot, over medium-high heat, and bring to a boil.
• REDUCE heat and let simmer until soft, about 5-10 minutes, stirring constantly.
• Place colander over a sauce pot. Drape with clean white cotton cloth.
• Pour the strawberries in the strainer, let drain until cool.
• Squeeze as much juice as possible from the berries. Set aside for now.
• Wash jars and bands in hot soapy water, rinse well.
• Place jars in boiling water, let boil for 15 minutes to sterilize.
• Place smaller sauce pot, half filled with water, over lowest heat setting on stove top.
• Add the bands and NEW lids to the water, let stay until ready to seal jars.
• Prepare your canning station, have everything needed on hand and ready.
• Measure the amount of berry juice produced. You should have 4½ to 5 cups of liquid.
• Place juice in large sauce pot.
• Adjust the sugar to juice ratio as desired for your own personal tastes.
• Add sugar, stir mixture constantly to prevent burning and sticking.
• Bring mixture to a boil, let simmer at this point for ONE minute.
• Remove jars from hot water, set on towel.
• Using a ladle and funnel, fill jars, leaving ¼ inch head space.
• Using a damp cloth, wipe the tops and threads of the jar, cleaning well.
• Lift one lid from water and center on top of jar.
• Lift one band from water, place on jar, tighten only finger tight.
• Repeat this process until all jars are filled.
• Place sealed jars in canning rack of water bath canner.
• Lower the filled rack into the water.
• Water must cover the jar tops by about 1-2 inches at all times.
• Bring back to a boil, cover the canning pot.
• Start timing the canning process.
• Process the jars based on the proper altitude time for your area.
• When processed, raise the rack and let rest on rim of canner for five minutes.
• Carefully lift the jars, place on a folded towel in a draft free area, undisturbed for 24 hours.
• Resist the urge to press the tops of the jars for a full 24 hours.
• Enjoy the "ping" sound as your jars seal.
• If the button on the lid remains down, jars are properly sealed.
• Any jars that did not seal may be refrigerated and used first.
• Store jars in a cool dark area for up to one year.
• Enjoy!

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.

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

STRAWBERRY SYRUP

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.

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.

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.

SPECIAL STRAWBERRY SYRUP

Steps:

• Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.
• Combine strawberries, lemon peel and 1 1/2 cups water in medium saucepot.
• Simmer 5 minutes. Strain mixture through a damp jelly bag or several layers of cheesecloth. Combine sugar and 1 1/2 cups water in a medium saucepot; bring to 260 degrees (adjust for altitude).
• Add strawberry juice, corn syrup and lemon juice to sugar syrup. Boil 4 minutes.
• Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met; fingertip tight.
• Process 10 minutes in a boiling-water canner.