The worst part of canning is not having anything to can. Last year I canned nearly every recipe I could find that called for strawberries which has left me with very few choices this year. Of everything I canned, there is still ample amounts of everything in the pantry except Strawberry Syrup. I have one jar left which will be opened Friday morning when I make fresh waffles for breakfast, so Strawberry Syrup was the one “must make” with the strawberries I picked the other day.
Homemade Strawberry Syrup
10 Cups Hulled and Chopped Strawberries
3 Cups Water
3 Cups Sugar
1 Tbsp. Lemon Juice
4 Tbsp. Clear Jel mixed with 1/2 Cup Water
- Put strawberries, water, sugar and lemon juice in large stock pot. Bring to boil and boil with lid on for 10 minutes. Remove from heat and puree with stick blender.
- Strain pureed strawberries through a food mill or fine mesh strainer, reserving juice. Press pulp in strainer to release as much liquid as possible.
- Return strained juice to stock pot. Add Clear Jel slurry and return to boil for 1 minutes.
- Ladle into hot jars and process in water bath for 10 minutes.
- This recipe made 7 – 12 oz. jars and one 4 oz.
This syrup is not sugary-sweet, but rather tart with a strong fresh strawberry taste. If you prefer a sweeter syrup, feel free to add another cup or two of sugar prior to straining.
As much as I love having a full, stocked pantry, I also love to make fresh canned goods to update and maintain it. Most of the strawberry canned goods I made last year are still holding strong, so now that the syrup is replenished, I can start playing with some new recipes I wanted to try but never got to last year, and for this I am — Simply Grateful.