June 21, 2012

Strawberry Syrup for Summer {Naptime Everyday}

Strawberry Syrup Naptime Chef

To wrap up my week of canning I am showcasing a wonderful recipe I made from Marisa’s new book, Food in Jars. I’ve actually made several of her recipes (the Sweet Cherry Butter is amazing!) but I am only giving up one because I want you all to buy the book! I made this delicious syrup immediately following our strawberry picking expedition earlier this month. With the huge mound of strawberries on hand I had to think of quite a few things to make in order to take advantage of every single sweet fruity bite!

The beauty of this recipe is the two-ingredient simplicity. While I was chilling the dough for my strawberry-rhubarb slab pie I boiled the strawberries per the instructions. Then I strained them, added the sugar, and boiled down the syrup just a little further. In barely no time at all I had four gorgeous ruby red jars of strawberry syrup on my hands. I processed them for portability purposes but noted I would’ve just kept it in the fridge in a pitcher if I’d been planning to use it all immediately.

I put my first jar to work during a visit to Cooperstown the following week. To cap off a small dinner party I made strawberry whipped cream and served it over almond cake. A few days later I added a spoonful to prosecco to make a strawberry bellini and stirred some into the lemonade to make my daughter strawberry lemonade. I also gave two jars to my strawberry-loving friends and challenged them to come up with something delicious and new. I can’t wait to hear what the make! With the little I have left I am going to try pouring it over some fresh pound cake and maybe add it to french toast. There are so many possibilities I kind of wished it had made more. Looks like I may have to go strawberry picking again!


 Strawberry Syrup

adapted from Food in Jars, makes 4 half-pint jars


2 pints (715 g) strawberries, hulled and chopped
2 cups (400 g) granulated sugar


1. Place the strawberries in large saucepan and add 3 cups of water. Bring the liquid to a boil and let it simmer for about 15 minutes, or until the strawberries are soft and leached of nearly all their color.

2. Place a fine mesh strainer over a large bowl and drain the strawberries for at least 10 minutes. Do not disturb them while they drain or push down on them. Just let the liquid drain naturally.  Discard the solids once the liquid is all drained.

3. Return the strawberry juice to the saucepan and add the sugar. Bring to a boil for about 2 minutes and skim any foam that forms on top. Then remove the mixture from the heat and allow to cool slightly.

4. Set out four half-pint jars with sterilized lids and divide the syrup evenly amongst each jar, leaving ½-inch of headspace at the top. Process the jars in a hot water bath for at least 10 minutes.

Naptime Notes

Naptime Recipe Serving ideas

Strawberry syrup can be used for so many things! Whisk in some cornstarch and drizzle it over pancakes. Drizzle it over warm cake or cupcakes that have been speared with toothpicks. Make strawberry whipped cream, add it to champagne, or make strawberry lemonade!



Naptime Stopwatch

15 minutes prep time, 40 minutes cook time (including processing)

Naptime Reviews

These versatile recipe is so useful during strawberry season. I’ve even been handing out jars as gifts!



More Naptime Recipes

10 Responses to “Strawberry Syrup for Summer {Naptime Everyday}”

  1. Sharon Cronk says:

    Can you substitute honey for the sugar?

    • KelseyTheNaptimeChef says:

      Hi Sharon, I am not sure, have never tried it. I think it would work, however it would make the syrup thicker than the recipe with just plain sugar. If you try it please let us know how it goes! Thanks!

  2. Marcia Moore says:

    I am very excited to find your blog.  I saw a glimpse of your book in an ad at the doctor’s office in a parenting magazine (I think.  It was some magazine.)  Maybe I’ll have to pick up a copy for my birthday tomorrow.

    When I was home on maternity leave with my 6 year old, I learned pretty quickly to use the “naptime chef” method of cooking. I spooled up a LOT of Food Network to watch while nursing and hence, found 4-5 new recipes to try per week.  My son napped 3x a day (not at the same times though.)  One nap I napped, one nap I walked – 4 x a week it was to the grocery store (1.2 miles each way) to pick up whatever I needed to make that night’s meal, and one nap I prepped dinner or did laundry.

    Here I am six years later getting ready for #2, and I’m hoping that I can get back into that groove.  I canceled cable TV, so no more Food Network to watch!  This cookbook might have to fill the void.

    • KelseyTheNaptimeChef says:

      Hi Marcia,

      Welcome to the blog and congratulations on your pregnancy! I look forward to chatting with you. Hope you enjoy the book!


  3. Shae says:

    I made this last night and it is delicious!  Most canning recipes I’ve tried have some sort of acidic element to them, like lemon juice.  Is this syrup going to be okay for long-term storage or will I need to keep it in the fridge?  Thanks!

    • KelseyTheNaptimeChef says:

      Hi Shae! I am so glad you like it! I would keep it in the fridge if it is not sealed. If it is sealed it should be fine in a cool dark place for two months. Enjoy!

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