Fresh Strawberries, so yummy, but its also time to preserve some of that bounty for later use, Strawberries in syrup is a perfect way to do so.. its as easy as strawberries, sugar and heat 🙂
If you add in lemon and pectin it would be jam, but nope, I was making strawberry ice cream topping for my man.. no colors or flavours added.. just two things, and time..
Its a picking day today, and I will make jam this time 🙂 Do you make strawberry with their natural syrup for ice cream or pancakes.. o my.. or do you prefer to make jam only 🙂
Got asked for basic info on how to make it, answered in comments but will include it here as well.
Fresh washed whole strawberries, top and tails trimmed as needed, sliced, mash lightly to produce a tiny amount of juice and put on a low heat to bring to a simmer, on a Canadian stove, 3.. once warmed and heated, mash again, you want bits of strawberry, measure them out and as I want to can them, its equal one to one on the sugar.. one cup mashed strawberry to one cup sugar, stir to dissolve sugar then put to med heat and bring to a boil, skim foam off.
in other pot heat your clean jars at a slow boil to sterilize them, heat lids and rings, bottle simmering just off boil strawberries into just pulled hot jars, wipe lip, and then process water bath for 10 min at thousand or below, above 15 min, them place on towel on counter and let sit for 24 hours, it will be thinner at room temp, but still amazing, but place in fridge to make thicker as using them, can take out strawberry mix on top as a loose jam and can use the out of this work strawberry syrup on pancakes, on ice cream in milk and so forth or can mix together and have strawberry chunky syrup..