Strawberry Syrup

Still about strawberry .... :P ..I just don't like wasting that's why! :D
The boys got about 12lbs of strawberries last weekend when we took them for strawberry picking. We ate it freshly, made some smoothies, strawberry jam, and there are still so much left.
So this afternoon I made some strawberry syrup. I know my family would enjoy it with some pancake or waffle for breakfast.
The strawberry I use are very ripe and sweet, so I don't add some water to the recipe, as soon as the sugar dissolve the strawberry producing so much juices. LOVE IT!!!

INGREDIENTS :

4 cups of fresh strawberries, hulled and sliced
2 cups of superfine sugar (I used cane sugar)
1/4 cups of fresh lime juice (lemon juice would be great but I only have fresh lime)

METHOD :

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lime juice. 

Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.


Remove from the heat and let it cool. Strain the mixture and transfer into a bottle or syrup dispenser.

Strawberry Jam

Last week I took the boys for strawberry picking at Barbie's Berry Farm in Ferndale. Oh boys they have so much FUN and picked loads of strawberries.
We ate it fresh and it was like the best thing EVER!! it was so sweet!! the next morning I made some strawberry and banana smoothies and the boys love it so much.
Do not want to waste any I decided to make some strawberry jam yesterday.

A good friend of mine let me know that you don't really need a recipe for a jam, you can just mix whatever fruit or berries with sugar and that's it. The composition is 1:1.
I however reduced the amount of sugar by 50% and I add some fresh lime juice as well. Turned out great!!

INGREDIENTS :

4 cups of fresh strawberries hulled
2 cups of superfine sugar (I used cane sugar)
1/4 cups of fresh lime juice (lemon juice would be great but I only have fresh lime yesterday)

METHOD :

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lime juice. 

Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. 

Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). 

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.