So when we went strawberry picking, I decided to pick a little more than we did last year so I had enough to make jam and to try my hand at strawberry syrup.
Making strawberry syrup is so easy. I was amazed at how beautiful and flavorful this treat is. And it isn't just for pancakes or waffles. I can see that it would be wonderful drizzled on ice cream or fresh fruit like cantaloupe or pears for simple dessert. You could even add it to a sparkling water with cream for a healthier Italian soda. Do I have your attention yet?
- In a blender or with a stick blender
- In a small bowl or jar, mix together arrowroot and 1/4 C water.
- In large kettle, mix together all ingredients including arrowroot mixture. Over medium heat, bring mixture to a boil.
- Turn down heat and simmer for 10-15 minutes, stirring occasionally.
- 4 pint jars
- 4 lids and rings
- canner or large stock pot
- While jam is cooking, wash jars, lids and rings. Place jars in hot water until ready to fill.
- In a small kettle, heat some water to boiling. Turn off heat. Place lids in kettle and leave there until ready to place on top of filled jars.
- Begin heating water in canner. You will need enough water to cover filled jars with at least 1" above them.
- When syrup is done, take jars out of hot water and fill with syrup. Wipe off rims of jars. Place lids and rings on each jar.
- Place filled jars in canner. Make sure that jars have at least 1" of water above tops. If not add more hot water.
- Allow water in canner to come to a boil When it does, begin timing and continue boiling for 10 minutes.
- Remove jars from canner with a jar lifter or tongs. Place hot jars on a towel in a draft-free place. Allow to cool. Your syrup is safely sealed when the lids make a "ping" sound and the lids are concave.
- Label and date jars. Store in a cool, dark place.