Strawberries In Syrup Recipes

EASY STRAWBERRY SYRUP

Steps:

• Combine 6 cups of mashed strawberries in a large stockpot with sugar, lemon juice and vanilla extract.
• Bring the berry mixture to a hard boil, turn down and boil gently for 15 minutes.
• If freezing cool and ladle into freezer containers.
• To can your syrup ladle it into half pint or pint-sized canning jars leaving 1/2 inch of headroom.
• Remove air bubbles by running a spatula around the inside edge of the jar. Wipe the jar rims clean and place lids on finger tight. Process in a water bath canner for 10 minutes or according to your altitude.

STRAWBERRIES IN SPICED SYRUP

Steps:

• In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems.
• Cut the strawberries and place them in a bowl.
• Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
• The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

15 MINUTE STRAWBERRY SYRUP RECIPE

Steps:

• Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
• Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
• Turn on the heat to medium-high and mash the berries as they start to cook.
• Once it reaches a boil, let the syrup boil for five to six minutes.
• While it's boiling, make the slurry of cornstarch and water.
• After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
• The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
• If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
• You should let it cool to room temperature before serving.

HOMEMADE STRAWBERRY SYRUP

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

STRAWBERRIES IN SYRUP

Steps:

• 1. Mix strawberries, sugar, and pepper, if using in a bowl and toss. The fruit will start to release its juices, which will mix with the sugar and dissolve it. Cover and chill til ready to serve, at least 30 minutes and up to 8 hours. The Roll Cut: A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock). Keeping the knife at that same angle, roll the strawberry or whatever you're cutting, a quarter turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular looking chunks.