Low sugar Strawberry syrup

I am a HUGE fan of Canning.

I Love to see bottles of fruits, vegetables, and condiments over flowing on my storage shelves.

So I thought this was a MUST pass on recipe that I found on Pinterest.

I have made boysenberry syrup many years ago and LOVED it,

 however I don't remember straining the seeds at all.

So read the recipe and decide for yourself how you would like to make it.

I for one, will DEFINATLEY be giving it a try.

 

A Big part of Food storage to me is the simple things.

And pancakes and waffles are simple!

 

Canning Low Sugar Strawberry Syrup

Isn't this such a pretty jar of goodness?!

recipe found here:

 http://creatingnirvanatoday.blogspot.com/2011/06/canning-low-sugar-strawberry-syrup.html

(Text below is straight from the blog Creating Nirvana Today)

 

 The biggest thing that I have learned about making syrup is that you have to strain the syrup well. Strawberry seeds are very small, and you don’t want to open up a jar of strawberry syrup in three months to discover lots of little tiny strawberry seeds sitting at the bottom of your strawberry syrup. To combat this problem, I strain my strawberry syrup with a fine mesh strainer lined with a double layer of cheese cloth. This ensures that I get pure ruby red syrup.

Strawberry syrup for canning is thin unlike the commercial syrups found in the grocery stores, so if you want thick syrup, then heat the syrup on the stove and mix in a little cornstarch before serving. I don’t mind thin syrup. I prefer to use syrup to lightly coat my pancakes with a little flavor and sweetness without drowning them in the gooey mess. This recipe is even thinner that a heavy sugar recipe, but again I am not a fan of giving my kids tons of sugar. A little sweetness on pancakes is fine, but feeding them a bowl of white sugar in the morning is not good in my opinion.

Ingredients modified from Pick Your Own and Blue Book Guide to Canning (yield about 6 half pint jars)

6 ½ cups strawberries, hulls removed and crushed
5 cups water
2 tbsp. lemon juice
4 ½ cups sugar

Directions

1. Place the strawberries water in a large saucepot over medium heat. Boil the mixture for 5 minutes.

2. Strain the strawberries with a fine mesh sieve lined with a double layer of cheesecloth or with a jelly bag. My strawberries took about 5 minutes to fully strain since they were small.

3. Place the strawberry juice back in a clean saucepot. Add the lemon juice and sugar to the strawberry juice. Boil the strawberry syrup for 5 minutes.

4. Place the strawberry syrup in hot sterile jars. Leave ¼” headspace. Place lids on the jars. Adjust the bands around the jars and lids to fingertip tight.

5. Process the strawberry syrup for 10 minutes in a boiling water bath.