LOOK! I made strawberry jam syrup all by myself!
This was only my 3rd attempt at canning, second making jam, and first by myself. It tastes delicious, but just hasn't set right. I am reading that strawberries are particularly temperamental, and I goofed a bit on when to add the sugar and pectin, so I don't feel too bad about it.
Do you have any tips to share? Recipes that call for strawberry syrup? I'm all ears!
I've found that when canning and using pectin, following the directions (especially measurements) is the most important step! I made strawberry syrup once too because I doubled my recipe for jelly but didn't double the pectin. It's great on ice cream, french toast, pancakes, waffles... Strawberry waffle sundaes are the best!
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