Sweet Strawberry Syrup Summer…
Have you ever wondered what to do with extra fruit, especially strawberries? In Chicago, it’s a fleeting strawberry season. In fact, so quick that it’s only around for two weeks before the peaches move in and become the star of the show. However, when you get strawberries, you either have to eat them quick, or do something else with them. Makingstrawberry syrup for a sweet treat without food dyes, or preservatives is one of the perfect things! It’s easy to make your own Strawberry Syrup to drizzle on everything from ice cream , pancakes, and making naturally strawberry flavored milk is so easy, and is much better than store bought!
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This is the time of year when the berries have that full, sweet, “real” strawberry taste, and not that bland, disappointing, dense nothingness when they are out of season. My kids go through homemade strawberry syrup like crazy.
Even though I’ve made freezer jam, I wanted to make strawberry syrup. My kids love that junky goop in a squeeze bottle that is stirred into milk and I wanted something natural that they could put in instead. I must admit, 2 tablespoons in milk of choice is pure heaven.
I love this syrup recipe and I keep it in my deep freeze in little freezer-safe canning jars to have summer flavor all through the dark winter months.
To make your own strawberry syrup, you need is 2 cups crushed, hulled strawberries ( I used a hand blender.)
(After you puree it, you can run it through a sieve to get the pulp and seeds out.We don’t mind it and I am lazy, so I left mine in.)
1- 1/4 to 1 1/2 cups sugar depending on how sweet the berries are (taste them first, adjust sugar as needed.).
1/4 teaspoon fresh squeezed lemon juice.
Canning jars of choice like these or these Ball jars.
Put the puree and the other ingredients in a sauce pan and cook it over low heat stirring until the sugar melts.
Bring it up to a low boil over medium-high heat. Once it comes to a low boil, simmer over low for 5-7 minutes. I normally simmer it until I can put a spoon in and when I pull it out, it coats with a thin layer.
(Always use stove safety and being careful on the stove not to splash, because it’s basically a boiled syrup and burns can be bad.)
This recipe made enough to fill 8 of those mini-canning jars. Let cool, pour in, put the lids on and keep in the freezer for up to 1 year or the fridge for 3 weeks. Take the left-over stuff you skimmed and give it a quick 30-40 second zap in the microwave, making sure it doesn’t boil over and let it cool before handling. The foam will settle and there will be much less to skim off and less syrup wasted. You’ll end up with almost one extra jar.
Eat that one first, and then you get to enjoy the fresh, sweet summer taste all year ’round with your homemade strawberry syrup!
Need another way to use those extra strawberries? Make a Berry Pavlova.
: ) Jen
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i made jam yesterday! it’s so easy and so fun – and man alive is it good – I haven’t ever made your recipe….if I have time this week, I so will
Mmmm….sweet! Thank you for the recipe! I’ve finally posted more about the Farm Chicks show…including you!
I hope you have a beautiful week.
Jen that looks so yummy
Sounds so good. I’d love to try this!
that seems easy enough. and it looks delicious!!
I love it that you said “real strawberry taste”. I agree with you. We had our first basket of Nova Scotia strawberries on Saturday. The first taste was like heavenly sunshine!
It looks so delicious!!!
Have a nice day,
we just got back from strawberry picking! i’m going to make the freezer jam but i love the idea of the syrup too! i think i’ll make some, thanks for sharing it with us!! have a super week. susan
Jen – your strawberries rock! Mine are so puny. I think next year, I’m going to plant a load of them in the garden. My raspberries are coming in too, but the birds are getting to them!
Thank you for stopping by. I wanted everyone to leave with a chuckle in there heart.
The house is not mine, and yes I thought it made for a great Vacation/Trip notice of announment 🙂
Your place is yummy!! I will take a couple of jars 🙂 Please!
It sounds delicious. I can’t get enough berries in the summer. (Try raspberries – push through a sieve and add a touch of sugar – over lemon cake with whipped cream!)
Thank you for visiting my blog today. :o)
strawberry syrup in milk? who knew.
& it does sound like heaven!!
Jam and I do NOT get along despite the fact that I would love to be able to do it!
I once drove 2 hours to buy 40 lbs of the ittiest bittiest grapes (remember I live in Arizona- things barely grow here) and picked them off the stems for hours to make my first batch. I skipped the candy thermometer because the store had it labeled as $20 – figured I’d wing it. I found out later it was their mistake and it only cost $2! My first batch turned out great- gave me great confidence to make the second.
I made cute labels, handed them out to all my friends, only to find out MUCH later that I had given them grape hard candy in a jar, NOT jam! They were all too nice to tell me! It was only until I opened a jar from the second batch when my first ran out!
I did try again with strawberries, to which my 12 year old nephew told me that he didn’t know what it was, but he sure liked my red goop!
At least Smuckers will always have me as a customer…I’m not a failure, I’m stimulating the economy, right? lol
Oh these look fabulous !! I must try it!!
Thanks for the recipes!
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