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 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 2 1/4 cups Number Of Ingredients 3 Steps:
Process strawberries in a food processor until smooth. Pour strawberry puree through a wire-mesh strainer into a saucepan, discarding seeds. Stir in sugar and juice; cook over low heat, stirring until sugar dissolves. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes, while skimming froth from top. Remove from heat; cool. Enjoy! Makes 2 1/4 cups.
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 2h7m Yield 6 to 8 servings Number Of Ingredients 2 Steps:
Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
Time 25m Yield 8 Number Of Ingredients 6 Steps:
Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice. Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly. Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute. Remove syrup from heat. Serve warm or cold.
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.
Time 2h2m Yield 6-8 serving(s) Number Of Ingredients 2 Steps:
Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
Yield Makes 6 tablespoons Number Of Ingredients 2 Steps:
Stir together strawberries and sugar in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until sugar dissolves and berries release their juices, 15 to 20 minutes. Strain syrup (do not press down on berries); discard solids. Refrigerate until cool.
