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.
- 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.
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)