I have been on a hunt for a great Strawberry Syrup recipe, my friends. Something that would be great over pancakes, waffles or as an ice cream topping. A recipe that I could make and preserve in nice little jars to use throughout the summer, fall and winter. ‘Tis the season for strawberries, after all. 🙂 I’m embarrassed to admit to you all today that I have worked my way through no less than 4 trial batches…all flops. It’s true. Earlier this spring strawberries and I weren’t speaking to each other. I had to take a break from them, as 4 flops is about all this girl can take.
However, I am pleased to report that strawberries and I are happy with each other once again, we spent the afternoon together yesterday and good things happened. Thank goodness! This Strawberry Syrup I brought to share with you today is delightful and just what I have been looking for and wouldn’t you know it…it was much easier than some of my trial batches. Go figure! It’s made with just a few ingredients, has a great sticky-syrup like texture and the taste is wonderful.
Hope some of you get a chance to try it!
Let me show you how to make it happen!
1. 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.
2. Place them in a large pot and pour 3 cups of sugar and 1/4 C lemon juice over the top. Stir to combine.
3. Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
4. 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.
5. Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
6. 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.)
7. 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.
It’s killer fabulous on pancakes, waffles or on vanilla ice cream. It would make a fun addition to an ice cream sundae bar.
Here’s the handy printable…
Ingredients
Instructions
Recipe adapted from Simplify, Live, Love
24 comments
Thanks for the recipe, I have been looking for a good fruit syrup. Have you by chance experimented with raspberries? I am going to have lots of raspberries ready in the next month or so and would love to bottle some syrup.
Andrea,
Thanks for your question. I have a great Raspberry Syrup recipe you can see here…https://jamiecooksitup.net/2013/07/homemade-raspberry-syrup/
However, I haven’t ever tried to bottle it. I’m not sure how that would work out.
Best,
~Jamie
If I chose not to can this and instead keep it in the frig or freezer…any idea how long it should last?
Jamie,
Thanks for your question. I would imagine it will last in the fridge for at least a week. I haven’t tried freezing it, but my best guess is that it would work out well. Hope you give it a try!
All the best,
~Jamie
Thanks! Love the blog…keep it coming!
Could you use frozen strawberries? How long are the sealed jars shelf life? and do you have a blueberry sauce recipe? Thanks
Do you need to crush the strawberries first or do they end up getting fully “disintegrated” (for lack of a better term) through the long cooking process? Also, would this work mixed in iced tea for a strawberry iced tea? 🙂
can you use frozen strawberry
[…] Strawberry Syrup – Jamie Cooks It Up! […]
[…] Strawberry Syrup from Jamie Cooks It Up […]
I really like strawberry syrup recipie
If sealed correctly what would be the anticipated shelf life Of the syrup?
I used frozen strawberries and bananas. I would suggest after you cook the fruit, let it run through a very fine mesh strainer. Otherwise, it comes out cloudy. Do not push it through just let it run through on its own. Very good recipe.
This strawberry syrup looks fantastic!
[…] Strawberry Syrup from Jamie Cooks It Up […]
Would this work the same if one was to cut back the sugar?
Can frozen strawberries be used?
Yes frozen berries can be used instead
[…] I have been on a chase for an incredible Strawberry Syrup formula, my companions. Something that would be extraordinary over hotcakes, waffles or as a frozen yogurt beating. A formula that I could make and safeguard in decent containers to use all through the late spring, fall and winter. ‘Tis the season for strawberries, all things considered. I’m humiliated to admit to all of you today that I have worked my way through no under 4 preliminary groups… all failures. It’s valid. Prior this spring strawberries and I weren’t addressing one another. I needed to take a break from them, as 4 flops are pretty much this young lady can take….To complete the reading click (here) […]
I was wondering why the butter? I have a son who is allergic to dairy…can I omit or replace it with something else? Thank you
If you add the butter or dairy free alternative before you start the boiling process it will omit the need for skimming the foam
What is the anticipated shelf life?
i just bought some fresh strawberries and i’m fixing to get started 🙂 thanks for sharing and have a Blessed Day
Yum. This made up beautifully Thankyou. Quick
Question: if the last jar is only 3/4 full will that create a problem with water bathing it?