Monday, May 9, 2011
One major plus about living in the middle of nowhere is that you are surrounded by farms. Springtime + farms = yummy berries. So I have had my heart set on making freezer jam this year with all the abounding strawberries in season. And might I add that I have been putting off this venture for some time now because I was convinced it would would involve a week of standing over a giant pot of scalding hot fruit mixture that I would in the end have to throw out. This is not the case. I was able to make a batch start-to-finish (clean up included) in less than an hour. So don't fear freezer jam making, it is beyond easy. If you can stir, you can make it. Now back to the syrup. So I was truly clueless to how much 8 quarts of strawberries actually is. A LOT. After making the jam, strawberry daiquiris, strawberry frosting and the girls eating 2 quarts themselves I still had a good deal left. I remembered seeing a recipe for a syrup here and since they never disappoint I gave it a go. Wow, I think I could eat this on everything. The cinnamon gives it an incredible twist. A must try.
1 c. granulated sugar
1 Tb. corn starch
1/4 tsp. cinnamon
2 c. thinly sliced and then roughly chopped strawberries (fresh or frozen)
Combine sugar, cornstarch and cinnamon in saucepan; stir in strawberries. The strawberry juices will dissolve the sugar and make a wet mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Remove from heat and cool slightly. Makes approximately 2 c. of syrup.