Start cooking pancakes!
Actually, I personally would rather put a strawberry sauce on my pancakes. I like chunks of fruit, but that is just my own opinion.
Something fun that you can do with syrup is make neat designs by dribbling it on your desert plates. It is worth having a few jars on hand just for that.
Today's recipe is adapted from Ball complete book of home preserving. Yield is about 4 half-pint jars.
5 cups crushed strawberries
11/2 cups water (divided)
1 strip of lemon peel
11/2 cups sugar
11/2 cups corn syrup
1 tbsp lemon juice
Combine strawberries, half of the water, and lemon peel. Heat to boiling and boil for 5 minutes.
Pour into a jelly strainer and let drip for 2 hours.
Combine the sugar and the remaining water and cook to 230°F. Add the strawberry juice and the corn syrup. Bring to boiling and boil for 5 minutes. Remove from heat and stir in the lemon juice. Fill hot jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.
Cranberries for Thanksgiving and Beyond
2 days ago