The berry garden is starting to come in – well the strawberries anyway. The blueberries and the blackberries are both showing blossoms so there is hope! The strawberries are coming in like crazy! We have been really enjoying them; I’ve made Strawberry Pie and we have been just eating them fresh from the garden.
They are coming in faster than we can eat them. These berries don’t last that long since we don’t use pesticides. I asked the hubby what he wanted most and he said syrup. He eats a waffle almost every day for breakfast so this was a great idea!
I make Belgian waffles in bulk so he just has to pop one out of the freezer and heat it up. Now he will have some lovely syrup to go with them. I must admit the when I went to my canning cookbooks most of the recipes called for corn syrup and I just didn’t want to go that route. I did some searching on the internet and I came up with a recipe that is a cross between a strawberry sauce and syrup. I was totally winging it. The finished product was really tasty – not too sweet and with a strong strawberry flavor. I canned it in quarts because he goes through so much syrup but it could just as easily be canned in pints.
10 cups hulled strawberries, cut in quarters
5 cups water
5 cups granulated sugar
juice of one lemon
1 TBS unsalted butter
2 TBS pectin for low sugar recipes
pinch of salt
Prepare your canner, jars and lids. This will make 3 quarts or 6 pints with a little left over.
Place half of the strawberries in a large, heavy bottomed stock pot. Squash them. Squash them good. Add the water and granulated sugar. Bring this mixture to a boil and add the butter and pinch of salt. After the butter melts remove any scum off of the top. If you want, and this is completely optional, use an immersion blender and make a smooth sauce. If you don’t have an immersion blender you could VERY carefully remove the mixture to a blender a bit of a time and puree. This is not necessary but it does make for a smoother base. Add the pectin and stir to dissolve. Let boil for about a minute.
Stir in the lemon juice. Add the remaining strawberries. Heat through for about a minute and turn off the heat.
Put the syrup in the jars making sure to evenly divide the strawberry pieces. Leave 1/2″ headspace and add the lid and screw on the band. Process for 15 minutes (quarts. 10 minutes for pints) and turn off the heat. Let the jars sit in the hot water for 5 minutes and then remove.
I had a little leftover – maybe 3/4 of a pint – so the hubby had some with his waffle the next morning and he loved it. That was really good to hear since I really didn’t know what I was doing. There was just a little bit left in the jar so I decided to have a taste myself.
Hey! If I’m going to taste test I TASTE TEST! Needless to write the syrup was delicious on ice cream with waffles. Not exactly the healthiest of lunches but most assuredly a yummy one!
The Food Blogger’s Challenge food of Strawberries is continuing for another week so be sure to check out the delicious berry recipes:
Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.