In my opinion, strawberries are so fleeting, that I am always tempted to buy a ton of them when they are on sale at the peak of the strawberry season, and so I always try to make some strawberry syrup to extend that fresh strawberry flavor a little longer, and so I like to make a quick batch of it as soon as possible.
In addition to being used as a topping for your yogurt, ice cream, waffles, and pancakes, you can also use this in strawberry lemonade.
You can also use it in homemade ice cream, yogurt, waffle, and pancakes. The result will be a delicious homemade strawberry jam if you cook it down even a little longer and cook it down until it thickens up even more.
Indeed, Apronese is very happy to have found a quick and delicious way to make strawberry jam to introduce to everyone, if you are an avid lover of it, don’t miss this recipe.
Strawberry Syrup: What Is It?
I believe that strawberry syrup, at its simplest, is just a mixture of fresh strawberries and sugar that has been cooked until a delicious syrup has been formed.
It is so tasty that you will want to just eat it by the spoonful. It really adds a lot to the strawberry syrup. I’ve added a touch of vanilla extract as well as a little bit of salt as well to give it more depth.
You Can Make It Chunky or Smooth
In order to make a smooth and clear syrup, you will need to strain your mixture through a fine wire mesh strainer, which can be used to remove any remaining strawberry flesh in the syrup.
I prefer my strawberry syrup to be chunky and still have some strawberry pieces in it.
As a result of straining the syrup, the total volume will be slightly reduced.
Strawberry Syrup: How to Use It
In addition to the obvious advantages of spooning strawberries syrup over pancakes, waffles, French toast, ice cream sundaes, and yogurt parfaits, strawberry syrup is also delicious mixed into lemonade, mixed into cocktails, used as a base for homemade popsicles, drizzled over cakes, or blended into smoothies.
Jam or Syrup Made from Strawberries
A simple recipe with one ingredient can be used to make strawberry syrup and strawberry jam.
The only difference is how long you simmer the strawberries for. A shorter simmer time will result in less evaporation of the strawberries and will result in a more syrupy consistency. If you simmer the syrup for a longer period of time, you will see the water evaporate more and the syrup become thicker and jam-like.
And you can simply stir in a little water to thin it out again if you accidentally simmer the syrup for too long and it becomes thicker than you would like.
Strawberry Syrup: How Long Does It Last?
For a longer storage period, it is recommended that you freeze this homemade strawberry syrup. Strawberry syrup can be kept in the refrigerator for about three weeks.
Syrup Made from Strawberries
This homemade strawberry syrup is delicious on waffles, pancakes, yogurt, ice cream and anything else you like. We suggest you make this syrup yourself as it’s a snap to make and it’s so easy to make.
Prep Time: 10 minutes/ Cook Time: 10 Minutes/ Total Time: 20 Minutes
Servings: 6 ¼ cup each
- 1 lb fresh strawberries ($1.99)
- 3/4 cup sugar ($0.12)
- 1/4 tsp vanilla extract ($0.25)
- 1/8 tsp salt ($0.01)
- Prepare the strawberries by washing and chopping them into pieces of 1/4 inches.
- A saucepot can be used to cook sliced strawberries and sugar in. Stir the strawberries and the sugar into the saucepot and cook over medium heat until the strawberry liquid is released and it forms a syrup in the saucepot.
- It is recommended that you simmer the strawberries in the syrup, stirring occasionally, for 5-10 minutes or until the strawberries become soft and lose their shape and the syrup has thickened to your desired consistency. Note that the syrup will thicken even more after it has cooled.
- The syrup can be used as-is or strained through a wire mesh strainer for a clear and smooth finish. Remove the syrup from the heat and mix in both vanilla extract and salt.
Strawberry Syrup: How to Make It – Step by Step Photos
The first thing you need to do is wash and chop a pound of fresh strawberries into pieces that are 1/4 inches long.
You should add a medium saucepot containing 3/4 cups of sugar to the chopped strawberries.
In a saucepan, combine the sugar with strawberry pieces and stir until the sugar is dissolved into the strawberries.
The strawberry syrup will rise as the sugar is drawn out and the strawberry water will evaporate.
As the syrup thickens further as it cools, don’t hesitate to stir the syrup as it will continue to thicken as it cools, and you can continue to add it to the strawberries if you wish.
Continue simmering for 5-10 minutes at medium to medium low heat until the strawberries are broken down and lose their shape, and the syrup has thickened enough to your desired consistency.
If you prefer, you can either consume your strawberry syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer so that it becomes a clear, smooth syrup.
If you prefer the strawberry chunks, you can remove the syrup from the heat and add 1/4 teaspoon vanilla extract and 1/8 teaspoon salt.
Ideally, your strawberry syrup should be stored in a container with an airtight seal in the refrigerator for up to three weeks. Serve your strawberry syrup with your favorite summer foods during the summer season.
This is all that Apronese wants to introduce to you, sweet strawberry jam for a more refreshing summer. With a quick and easy recipe, this will be a favorite and goes well with many foods in your fridge. Don’t miss it.
Remember, your comments on different ways of making strawberry jam will be very helpful to everyone.