Strawberry Syrup and Jam
This simple recipe transforms frozen strawberries into a luscious syrup perfect for pancakes or waffles. You can also turn any leftovers into a small batch of 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.