I hope no one is tired of strawberry recipes, because I still have a few more to share with you. This is a bonus recipe for the leftover strawberry juice from the Spiced Strawberry Butter I hope you've made. This syrup is so simple and will only take about 10 minutes to make. That's my kind of canning recipe. Oh, and did I mention it was canned? The syrup will be shelf stable once it's in jars and processed. If you haven't canned before, this is a great place to start. It is completely fool proof. The only ingredients are strawberry juice and sugar. Boil it for one minute, pour it in jars and cook in a hot water bath. So simple!
Now, about the strawberry juice. If you haven't made the Spiced Strawberry Butter yet (**GASP**) there are other sources for the strawberry juice. One of the best is from frozen strawberries. Once you let them thaw, you're left with that beautiful strawberry juice. Don't dump it down the sink, make syrup! You can use this same procedure for fresh or frozen raspberries, blueberries, cherries and blackberries.
This syrup will be great on pancakes, waffles, french toast or ice cream!!
Makes about 5 pints
4 1/2-5 cups strawberry juice
6 3/4 cups sugar
Start with 6 1/2 cups of fresh or frozen fruit. Crush in a large pot and bring to a boil. Reduce heat to a simmer and cook 10 minutes or until the fruit is soft. Strain the hot fruit through a colander and allow to cool. Strain the juice through a fine mesh sieve or double layer of cheese cloth.
Combine the 5 cups of juice with the sugar in a large pot. Bring to a boil. Stirring constantly, boil 1 minute. Remove from the heat, skim off the foam and pack into pint jars, leaving a 1/2 inch headspace. Adjust the lids and rings and process according to the chart below.
|Table 1. Recommended process time for Berry Syrup in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Half-pints or Pints||10 min||15||20|
*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Source: University of Florida Agricultural Extension