Time 1h5m Number Of Ingredients 3 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!
Time 15m Yield about 1-1/2 cups. Number Of Ingredients 6 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.
Time 25m Number Of Ingredients 3 Steps:
Rinse and remove the tops of the berries. Cut berries in quarters (or eighths for big ones) and add them to a large saucepan. Cook berries over medium heat and gently mush them with a wooden spoon or spatula as they heat up. Add in the sugar and lemon juice and continue to cook, stirring often until the syrup comes to a boil. Cook at a boil for two minutes, stirring the whole time. You may need to lower the heat a bit to keep the sauce from boiling over. Remove the pot from the heat and allow the syrup to cool before storing. It will thicken as it cools. Using a metal spoon, skim foam from the top of the sauce.
Time 1h Yield 6 Number Of Ingredients 3 Steps:
Place strawberries into a heavy saucepan, add water, and bring to a boil. Stir, reduce heat to low, and simmer until strawberries soften, about 15 minutes. Strain juice into a separate saucepan, using a fine mesh strainer; discard strawberry pulp. Stir in sugar until dissolves. Bring strawberry juice back to a boil a second time. Reduce heat to medium and simmer for 5 minutes. Skim any foam from the top of the syrup. Turn off heat and let cool to room temperature. Pour syrup into a lidded container and refrigerate.
Time 28m Number Of Ingredients 5 Steps:
Rinse the strawberries and chop off the stem from the top. Dice them into quarters or halves and place them in a pan on medium heat. Add sugar, lemon juice and 1/2 cup water to the pan. Let it all come to a boil and then let the syrup simmer on medium heat for 10-12 minutes until strawberries are very soft. Then mix 2 teaspoons of cornstarch with 1/4 cup water, stir and add to the pan. Let the syrup simmer on low-medium for 6-7 minutes. Once it thickens up a little, remove pan from heat and let the syrup cool down. Store in an airtight containers and keep it refrigerated. Use this homemade strawberry syrup as a topping on pancakes, yogurt!
Time 1h15m Yield 4 pints Number Of Ingredients 11 Steps:
- Grab some beautiful fresh strawberries. I found these at Sprouts this week for 88 cents a pound. They were super sweet and juicy. You need 6 pounds. Wash them, then cut the green tops of and cut them in half.
- Place them in a large pot and pour 3 cups of sugar and 1/4 C lemon juice over the top. Stir to combine.
- Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
- The sauce will bubble up a lot. Make sure you use a big pan. ???? Keep it at a rolling boil for 25-30 minutes, stirring occasionally until the syrup has reduced by about half.
- Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
- Pour the syrup into pint or half pint jars. Wipe the rim with wet paper towel, making sure to remove any syrup that might have splashed onto it. This will help the lids seal properly. Add a lid and a ring to each jar. (Make sure you are using new lids. You can recycle the rings, but the lids need to be new.)
- Place the jars in a water bath canner, fill with hot water, cover and bring to a boil. Allow the water to boil hard for 15 minutes. Carefully remove the jars from the canner and allow them to cool on your counter. The lids make a popping sound when they have sealed properly. You can test them by pressing your finger into the center of each lid and pressing. If the lid gives at all it hasn’t sealed. If it is firm, then you are good to go. Jars that haven’t sealed should be stored in the fridge and eaten within a week or two.
Time 55m Number Of Ingredients 4 Steps:
Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract. Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes. If freezing cool and ladle into freezer containers. To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom. Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.
Time 20m Yield about 2-1/2 cups. Number Of Ingredients 3 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.
Time 25m Yield 15 Number Of Ingredients 3 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.
Time 15m Number Of Ingredients 6 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.
