Strawberry Syrup

Deep in the depths of winter there’s nothing quite like popping the lid on berries preserved from the summer. Strawberry season is my favorite time to make jams and syrups. The weather isn’t too hot yet so working over a hot stove isn’t too bad yet and they’re the first berry of the summer so you’re not burned out from all the other products you’ve put up.

The difference between homemade and store bought syrup is amazing. I like to leave mine chunky so there are bits of fruit left in the syrup. This recipe will work for any berry. Enjoy it over pancakes, ice cream, or straight out of the jar with a spoon. Okay, maybe not that last one. At least don’t let anyone catch you doing the last one.

Strawberry Syrup

4 cups chopped berries
2 Tbsp. lemon juice
1 ½ cups sugar

Combine the berries and lemon juice in a large saucepan, boil for 2 minutes. Add the sugar and boil for 3-4 minutes. If you want chunky syrup, you are done at this point. If you want smooth syrup, pour it into a food mill and process. If you want smooth, clearer syrup, pour it into a sieve over a glass or stainless steel bowl and stir with a wooden spoon until the juice is removed.

Pour the hot syrup into containers and freeze or refrigerate. If you want to can the syrup, process in a hot water bath for 10 minutes.

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com. I’d love to hear from you!

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