Homemade Strawberry Syrup Food

STRAWBERRY SYRUP

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!

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY SYRUP RECIPE

Steps:

• In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
• Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container to use later (perhaps freezer jam).
• Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
• Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.

STRAWBERRY SYRUP

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.

STRAWBERRY SYRUP

Steps:

• In a medium saucepan, stir together all ingredients. Stir while cooking over medium heat, until mixture boils.
• Lower heat and continue cooking for 15 minutes.
• Serve warm, or refrigerate any left overs.

WAFFLES WITH FRESH STRAWBERRY SYRUP

Steps:

• Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
• In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
• Serve immediately with Strawberry Syrup spooned over the top of each waffle.
• In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
• Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

HOMEMADE STRAWBERRY SYRUP

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.

HOMEMADE STRAWBERRY SYRUP

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!

15 MINUTE STRAWBERRY SYRUP RECIPE

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.

SIMPLE STRAWBERRY SYRUP

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.

STRAWBERRY SYRUP-CANNING RECIPE

Steps:

• Note:.
• Lemon Peel, pith removed will be 1 2-inch strip.
• Wash strawberries, drain and de-stem.
• Crush strawberries.
• In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
• Simmer for 5 minutes, stirring often.
• Strain through a damp jelly bag or several layers of damp cheesecloth.
• In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
• Bring to a hard, rolling boil.
• Add the strawberry juice mixture and corn syrup to sugar syrup.
• Boil for 5 minutes, stirring often.
• Stir in lemon juice.
• Ladle hot syrup into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.

EASY STRAWBERRY SYRUP

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.

FRESH STRAWBERRY SYRUP

Steps:

• Mash the strawberries and water, or combine in a food processor or blender until the berries are broken down.
• In a medium saucepan over medium-high heat, add the mashed strawberries and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally and skimming any foam off the top of the mixture, until the strawberries are soft and mostly liquified, about 5 minutes.
• Using a fine mesh sieve, strain the strawberries into a small bowl to separate the liquid from the pulp. Gently press the strawberries into the strainer with a rubber spatula to extract as much juice as possible.
• Rinse the saucepan, measure the strawberry juice, and then return it to the pan over medium heat. Whisk in an equal amount of sugar and bring the syrup to a boil.
• Reduce the heat to low and simmer, skimming off any foam that rises to the top, until the syrup has thickened slightly but is still runny, about 1 minute.
• Transfer the syrup to a squeeze bottle, pitcher, or mason jar and serve warm over ice cream, waffles, or quick bread. Refrigerate in an airtight container for up to 2 weeks. Serve chilled over ice cream, gelato, crackers and cheese, and yogurt parfaits. No need to reheat the syrup, as it stays pourable even after being refrigerated.