Canned strawberry syrup with a touch of ginger, perfect for making a refreshing drink, as topping for ice cream, pancakes or waffles. An easy way of preserving the summer flavors.
Canning strawberry syrup is easy and a great way of using a glut of strawberries.
Now that strawberries are finally here, I cannot stop myself from buying them almost every time I go grocery shopping... Either eaten as they are or macerated with sugar, on top of a glorious cheesecake, as dessert or as jam, strawberries seem to be everybody's favorites during spring.
I like canning strawberries in different forms as well. You might have seen the Rhubarb and Strawberry Jam. It is not the only strawberry jam I make, the most common one is the simple strawberry jam, I make about 10 jars of it every spring.
How to make?
You could make this strawberry syrup without ginger and then you will have a very simple strawberry syrup and, in this case, you could skip the waiting time as well, its purpose is to allow the ginger flavor to better infuse the syrup.
But I love the ginger touch and I would not necessarily leave it out, I think it gives the simple syrup exactly the right kind of kick, making it more interesting and exciting.
- Prepare the strawberries and the ginger. Wash the strawberries before you remove their stem, if you cut the green part away first, the strawberries will become watery when being washed. Make sure you use unblemished strawberries. If you notice any bad spots, cut them away generously.
- Chop the strawberries into small cubes, but don't mash or puree them. Peel the ginger and slice it.
- Use a large heavy bottom pan. Bring the strawberries, ginger, sugar, citric acid, and water to a boil and boil, uncovered, on medium-high heat for 25 minutes.
- The syrup should be slightly thickened at this point. If you are not sure it is, you could give it 5 minutes more, but no longer or it will turn to jelly.
- Let the mixture stand for 2 hours, this will allow the syrup to be better infused with the ginger flavor.
- Drain the syrup very well. Line a fine-meshed sieve with a clean muslin cloth, place the strawberry mixture into it and let drain slowly into another large pot. To help it a bit fold the hanging parts of the cloth over the strawberries and place a large can or a bowl filled with water on top.
- Sterilize the bottles. Here is a very clear guide on the subject of sterilizing bottles.
- Bring the syrup to a boil again then pour it into sterilized and warmed bottles. Leave to cool and store in the fridge. It will keep for at least 3 months. Once you open a bottle, keep it refrigerated and use in about a week.
How to can strawberry syrup?
- Can the syrup to be able to store it for longer.
- Use small bottles that will fit in the canner or jars.
- Process for 10 minutes in a canner or in a large pot.
- Use a jar lifter to remove the bottles/jars from the hot water. Be careful!
- Leave to cool completely on kitchen towels.
- Canned strawberry syrup will keep for at least 1 year in a dark, cool place like a pantry or cellar.
How to use it?
- Pour a small quantity (to taste) in a glass and fill with sparkling water. Stir well and add some ice cubes.
- You can also add it to alcoholic drinks or cocktails.
- Drizzle over ice cream and top with a little freshly ground black pepper
- Sweeten oatmeal or porridge
- Add to smoothies
- Mix with yogurt and chopped fruits for a light dessert or breakfast
- Drizzle over vanilla custard, milk rice, or semolina pudding
- Drizzle over pancakes, crepes, waffles, or French toast
- Use to soak cake bases before filling them with buttercream or another filling
- Add to salad dressings
- Marinade for 2 servings chicken breast or 2 servings salmon: 2 tablespoons syrup + 1 tablespoon soy sauce + 1 tablespoon lemon juice + 1 crushed garlic clove. Marinade the chicken for about 2 hours and the salmon for about 30 minutes, turning once in between.
Canned Strawberry Syrup
- 750 g/ 1.6 lbs strawberries
- 3 thumb-sized pieces ginger
- 1350 g/ 3 lbs/ 6 ¾ cups granulated sugar
- 2 ½ teaspoons citric acid
- 750 ml/ 25.3 fl.oz/ 3 cups water
- Chop the strawberries into small pieces. Peel the ginger and slice it roughly. Place them into a large heavy bottom pot together with the sugar, citric acid, and water.
- Bring to a boil while stirring from time to time. Boil on medium-high heat for about 25 minutes, it should be only slightly thickened. For a thicker syrup, you can boil it for about 5 minutes more, but don't overdo it or it will turn to jelly.
- Turn off the heat, cover the pot, and let stand for 2 hours.
- Place a sieve over a clean pot and line the sieve with a clean muslin cloth. Pour the syrup into the sieve, fold the hanging parts of the cloth over the strawberries and place a large can or a bowl filled with water on top. Let drain well over several hours.
- Bring the syrup to a boil again, then pour it into sterilized and warmed bottles. It will keep refrigerated for at least 3 months.
- To keep it for longer, process the bottles in a canner or a large pot filled with hot water for 10 minutes. In this case, pour the syrup into bottles that fit in the canner or into jars.
- Remove from the canner using a jar lifter and wearing oven mitts. Let cool completely on kitchen towels. When canned, the syrup will keep for 1 year in a dark cool place (pantry, cellar).