Years ago, I found myself in a pinch—I had run out of syrup. If there’s one thing I’ve learned, it’s that every time I’m missing something in the kitchen, creativity takes over. It’s become a little life lesson for me: when there’s a lack of something, I have two choices—create or complain. Complaining doesn’t sit well with me (and it’s hard on the voice), so I usually choose creation!
That day, I had frozen fruit and honey. I’ll admit, my first attempt wasn’t perfect—I made the mistake of adding water. Let me save you from making the same mistake: DO NOT ADD WATER! Frozen fruit releases plenty of liquid as it melts, and the natural juices are all you need to make a beautiful syrup.
This summer, my little Lou and I stumbled upon a pallet of strawberries at an incredible price (Rescue Foods is where it’s at. Located in Orem, UT. Here is their website link, though their facebook is more active with pictures of the foods they rescue). We couldn’t resist getting the strawberries so we decided to stock up. Especially because Rescue Food had soo many that needed to be gone. What we didn’t realize at first was how much work it would take to prep two whole pallets of strawberries for freezing!
It turned into one of those unexpectedly sweet family moments that would be tucked in my memory bank. Lou learned how to cut as she carefully sliced each one while asking a million questions. With the strawberries ready to go, we kept the mood light and fun, playing some of our favorite Spotify playlists in the background. Lou sang along, danced between batches, and made the work feel less like a chore and more like an adventure.
I’m also grateful for my kitchen setup. My one-bowl sink made rinsing and washing all those strawberries a breeze—I’ll never go back to a divided sink!
By the end of the day, we were sticky, tired, and completely satisfied with our work. Bags of strawberries filled the freezer, ready for smoothies, snacks, or recipes like this strawberry syrup and jam.
Moments like these remind me that the kitchen is more than just a place for cooking—it’s a space for memories, lessons, and connection.
Now, let’s turn those strawberries into something special!
Strawberry Syrup and Jam
Ingredients
- 30 frozen strawberries about 5 cups
- 3 tbsp honey adjust to taste
- 1/2 tbsp Optional: Chia seeds if making leftover jam
Instructions
Combine Ingredients:
- Place the frozen strawberries in a medium-sized pot and drizzle the honey over the top. Break the strawberries up slightly with a spoon or spatula.
Cook the Syrup:
- Heat the pot over high heat. As the strawberries begin to thaw and release their juices, stir frequently, ensuring the honey mixes evenly. Gently smash the strawberries to your desired consistency.
- Let the mixture come to a boil and cook for 2–3 minutes until the syrup thickens slightly.
Serve:
- Remove from heat and serve warm over pancakes or waffles.
Turn Leftovers Into Jam (Optional):
- For every 1 cup of leftover syrup, mix in ½ teaspoon of chia seeds.
- Allow the mixture to sit for 10–15 minutes to thicken into a jam.
- Store the jam in an airtight container in the fridge for up to 5 days.
Notes
Quick Tips:
- Adjust Sweetness: If your strawberries are very tart, feel free to add a little extra honey while the mixture cooks. For a less sweet version, start with 2 tablespoons and adjust to taste.
- Defrost Shortcut: If you’re short on time, thaw the strawberries in the microwave for 30–60 seconds before cooking to reduce the time needed on the stove.
