I returned with 4 quarts of red, sweet, tasty morsels.
At the urging of my daughter, I used this picking of berries for a simple treat. Originally it came to us as a beverage syrup from The Settlement Cook Book . But we also use it on ice cream or on pancakes and waffles. We call it Strawberry Syrup.
Gather the Equipment you will need:
- Potato masher (I don’t like using a blender. It tends to make the berry mash so fine that the juice will not seep easily through the jelly bag.)
- Flat pan in which to mash the berries
- Candy thermometer
- Several layers of cheesecloth or a jelly bag
- A canning funnel to aid in a clean pouring of syrup into the jars
- 5 or 6 half-pint sterilized canning jars with lids and screw bands
- 4 cups mashed berries
- 4 1/2 cups sugar
- 2 cups water
Place the mashed berries in a jelly bag to extract the juice. (You will get approximately 1-1/2 cups of juice.)
Cook sugar and water together until it reaches 234° F. When it reaches this temperature, add the strawberry juice and bring to a boil again. Remove from burner. Skim the top of the syrup. While still hot, pour the syrup into the sterilized jars and seal with lids and screw bands.