Jeremiah Romero loves any and all fruit syrups. According to him, pancakes cannot be eaten without homemade fruit syrup. Serve with fresh berries or cut bananas on the side.
MAKES: About 3 Pint Jars
INGREDIENTS:
- 3 quarts whole strawberries, stemmed and crushed
- 3 cups water
- 1 tablespoon grated lemon zest
- 2 1⁄2 cups granulated sugar
- 3 1⁄2 cups light corn syrup
- 2 tablespoons freshly squeezed lemon juice
INSTRUCTIONS:
- COOK THE STRAWBERRY MIXTURE:
- In an 8-quart stainless steel stockpot, combine the strawberries, 1½ cups of water, and the lemon zest.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat and simmer, stirring frequently, for 6 minutes.
- Remove the pot from the heat.
- STRAIN THE STRAWBERRY MIXTURE
- Strain the strawberry mixture through a fine-mesh sieve lined with several layers of damp fine-knit cheesecloth.
- Set the juice aside and discard the seeds and pulp.
- MAKE THE SYRUP
- In a large saucepan, combine the sugar and the remaining 1½ cups water.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
- When the syrup reaches 230°F on an instant-read thermometer or candy thermometer, stir in the strawberry juice and corn syrup.
- Return the syrup to a boil and boil for 5 minutes, stirring occasionally.
- Stir in the lemon juice.
- Remove the pan from the heat.
- CAN THE SYRUP
- Ladle the syrup into hot jars, leaving ½-inch headspace.
- Remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp paper towel.
- Apply hot lids and screw bands.
- PROCESS THE JARS
- Process 8-ounce and pint jars in a water bath canner for 10 minutes.
- Remove from the water bath canner and let cool for 12 to 24 hours.
- Check the seals and remove the screw bands.
- Store jars in a cool, dry, dark place for up to 1 year.
