Strawberry Syrup

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Our son, Dane, really loves fruit on his pancakes and waffles.  I normally will make a fruit compote for him on the weekends to enjoy along with a small amount of pure maple syrup.

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?

Strawberry Syrup

• 2 T arrowroot
• 1/4 C filtered water
• 6 C mashed strawberries
• 2 C turbinado 
• 1-3/4 C filtered water

1. In a blender or with a stick blender
2. In a small bowl or jar, mix together arrowroot and 1/4 C water.
3. In large kettle, mix together all ingredients including arrowroot mixture.  Over medium heat, bring mixture to a boil.
4. Turn down heat and simmer for 10-15 minutes, stirring occasionally.

To can:

• 4 pint jars
• 4 lids and rings
• canner or large stock pot 

1. While jam is cooking, wash jars, lids and rings.  Place jars in hot water until ready to fill.
2. 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.
3. Begin heating water in canner.  You will need enough water to cover filled jars with at least 1" above them.
4. 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.
5. Place filled jars in canner.  Make sure that jars have at least 1" of water above tops.  If not add more hot water.
6. Allow water in canner to come to a boil  When it does, begin timing and continue boiling for 10 minutes.
7. 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.
8. Label and date jars.  Store in a cool, dark place.

 You could even make this with frozen berries.  Just remember, though, to use about 1/2 the amount of water (or less) so your syrup isn't too runny.