Strawberry Syrup

[MrsClark]

My Grandma used to make homemade syrup for breakfast sometimes. I was really little. Would this be something I could make and can? I am getting a boatload of frozen strawberries and am going to can jam, and was wondering if I could make strawberry syrup and can it? Would that be possible??

 

What else could I can with the strawberries??

[snapshotmiki]

Every time I try to make strawberry jam I end up with some strawberry syrup that did not gel. It goes great on shortcake! I can get pretty much anything else to gel but always have problems with the strawberries! I believe there is a Strawberry/banana jam recipe somewhere on this board. Maybe Violet could tell us if one could make strawberry pie filling! And I am looking forward to making Straw/Jalapeno jam!

[MrsClark]

What I mean by strawberry syrup though is like pancake syrup, is that the same? can you CAN it?

[Violet]

Yes, there is a special recipe for making fruit syrups. It is really good. I do use the pectin in it.

 

Also, there is a strawberry pie filling recipe.

 

I use this all the time with great results.

Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency.

 

To Prepare Fruit Puree:

Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve.

 

SYRUPS MADE WITH PUREE

4 cups puree

4 cups sugar

1/2 package or less powdered pectin (if desired)

3 or 4 Tbsp lemon juice (if desired)

 

1. Mix puree, sugar, pectin and lemon juice.

2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F).

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and cool.

6. Check lids, label, and store in cool, dry place.

 

To Prepare Fruit Juice:

Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain.

 

SYRUPS MADE WITH JUICE

4 cups juice

4 cups sugar

1/4 cup lemon juice (if desired)

1/2 package or less powdered pectin (if desired)

 

1. Mix juice, sugar, lemon juice and pectin.

2. Bring to boil and boil 2 minutes.

3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top.

4. Adjust lids and process in boiling water bath canner for 10 minutes.

5. Remove from canner and let cool.

6. Check lids, labels, and store in cool, dry place.

Strawberry pie filling. It is safe to make.

http://www.pickyourown.org/strawberrypiefilling.htm

 

 

[MrsClark]

Awesome! you ladies are the best!