Making Strawberry Jam, Strawberry Syrup and Buttermilk Pancakes… Yum!

Just before the rain turned our gardens into mini-swamps yesterday, the kids and I went out and picked three enormous bowls of strawberries.

DSC01006strawberriesTime to make strawberry jam! It is so easy to make, I wanted to write about it again this year.

DSC01004strawberry-jamTo make strawberry jam:

  • Using a potato masher, crush the strawberries and pour five cups into a large saucepan.
  • Add Sure Jell gelatin and heat over high heat.
  • When it comes to a roaring boil add in 7 cups of sugar.
  • Bring it back to a roaring boil and cook for 1 minute.
  • Scoop the mixture into a clean, sterile glass jar.  Place the sterilized lid and ring on top and screw the ring on tight.
  • Process the now-full jars by placing them in a large pot and boiling for 10 minutes. (You can see I have one batch in the large black pot on the stove that is being processed.)

With so many strawberries still left over (even after I made three batches–12 pints–of strawberry jam!), we decided to make some strawberry syrup and pancakes for dinner. The kids loved them! I barely had time to take a photo before they were wolfed down, but it was so good it’s worth sharing!

To make strawberry syrup:

It’s so simple to make strawberry syrup. Just crush  1 1/2 or 2 cup of strawberries with a potato masher. Pour it in a saucepan and add 1/4 cup of sugar (roughly, I didn’t measure anything as I made it). Bring to a rolling boil (that you can stir back down). Let it sit for a few minutes, then ladle next to or onto your pancakes.

DSC01013strawberry-syrupTo make Buttermilk Pancakes:

Here is our beloved buttermilk pancake recipe. A friend passed this recipe on to us and we love it! I have to double or triple this recipe for our family of five. If we triple it, we have pancakes left over to freeze.

  • 1 cup flour
  • 1 egg
  • 2 tablespoons of oil (I use olive oil)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups or so of buttermilk (or until the batter runs easily off the spoon)

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