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Tuesday, May 16, 2017

Strawberry Syrup



I had a request for strawberry syrup,
so I went to my friend Jay at Willard Farms


They smelled delicious, and the hubby could not resist eating a few off the top on the ride back home. Once home, the prepping begins. It takes quite a while to clean and chop two gallons of strawberries!

The syrup recipe is a simple one and can be used to make any flavor syrup you would like to try. I've made Blueberry and Blackberry already. Now strawberry, and I think I'll make cherry next. They are great to have on hand for pancakes, crepes, ice cream, yogurt and much more!

Basic Syrup

1 cup fruit
3/4 cup sugar
1/3 cup water

Clean and chop fruit. Combine fruit water and sugar. Bring to a boil, then simmer until thickened.* (about 20-30 minutes) Cool and pour in jars. Store in the refrigerator or process in a water-bath for 10 minutes for pints and 15 minutes for quarts.
*The request I had for syrup was to leave the fruit in the syrup, but you can strain it out if you like.

I also made some strawberry ice cream using
Strawberry Ice Cream with Strawberry Syrup






Shared on Meal Plan Monday 

Tuesday, May 9, 2017

Blackberry Syrup



A little over a month ago I had a customer send me a message... " I ate some stuff at a place and you poured it out and it was like blueberry syrup and it had whole blueberries in it you could put it over pancakes it was like a syrup that you poured over pancakes and it was floating in blueberries ...do you know how to make that?" Sure! I can do that! So he ordered 6 QUARTS of Blueberry Syrup! LOL

Apparently, that inspired him because he also wants 3 quarts of Blackberry Syrup and 3 quarts of Strawberry Syrup.



Blackberry Syrup with whole berries!


3 cups fresh blackberries
1 cup granulated sugar
1 tablespoon lemon juice
1 cup water

Add blackberries, sugar, lemon juice and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil until the temperature reaches 225 degrees. Remove from heat and allow to cool slightly before use. Transfer to a quart jar and store in the refrigerator for up to 6 months.
*

*You can process the quarts in a waterbath for 15 minutes and store in your pantry.


Blueberry Syrup

Blueberry Syrup

A little over a month ago I had a customer send me a message... " I ate some stuff at a place and you poured it out and it was like blueberry syrup and it had whole blueberries in it you could put it over pancakes it was like a syrup that you poured over pancakes and it was floating in blueberries ...do you know how to make that?" Sure! I can do that! So he ordered 6 QUARTS of Blueberry Syrup! LOL
Usually it takes double the berries to make the amount of syrup you want, but since he wants whole berries in the syrup that helps with the volume. However, if you don't want the whole berries in your syrup, remember you will need twice the fruit for the yeild you want.

 This is 6 pounds of blueberries, water and sugar.

 Boil until the temperature reaches 225 degrees.

Yeilds 6 quarts of Blueberry Syrup
including whole berries.


Blueberry Syrup


  • 1 1/2 pounds blueberries
  • 4 cups water
  • 2 cups sugar
  • 3 tablespoons fresh lemon juice
In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids or use for jam. Add the sugar and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225 on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months. *

*You can process the quarts in a waterbath for 15 minutes and store in your pantry.