Homemade strawberry raspberry honey syrup or sauce is an old-fashioned treat you won’t find on the grocery store shelves. Drizzle it over pancakes, ice cream, or pound cake. Or add to sparkling water or iced tea.
It’s strawberry season which means the Farmer’s Market tempts me with flats of red, ripe, luscious berries that you can smell before you see them.
The backyard raspberry patch is starting to produce too, with little, slightly tart raspberries quickly turning red on our warm, sunny days.
I seldom can strawberry products, because the strawberries get eaten out of hand too quickly! But the thrifty Yankee in me likes to use up every last berry. Luckily there was just enough leftover strawberries and early raspberries to make a batch of syrup.
I often combine fruits to make syrup or jam. The combination is always interesting and is a good way to use up the early or end of season fruit. In the past I have made apricot-raspberry jam, blueberry-raspberry jam, plum-apple butter, and frozen a peach-strawberry mixture for use in smoothies over the winter.
If you love honey, you should really try out this recipe. Honey adds another whole dimension, resulting in a more complex jam or syrup, although you can substitute 6 cups of sugar instead. If using honey, be sure it’s the real thing – I recommend local honey. Often the honey purchased at the grocery store is diluted with corn syrup. This is especially true if the honey is inexpensive. Real honey is expensive, but worth every dime.
This recipe makes 9 (8 ounce) jars or 6 (12 ounce) jars. You can safely halve the recipe to make less syrup.
- 8 cups of fresh strawberries and raspberries
- 3 cups honey
- 3 cups sugar
- Wash the berries and then puree them (add a little water if necessary) in a blender.
- Pour the puree into a large Dutch oven. Add the honey and sugar. Don't forget to rub the top, inside lip of the pot with butter to prevent boiling over.
- Slowly bring to a boil, stirring often until the sugar melts. Boil, stirring occasionally, until the mixture reaches 216-218 degrees.
- Fill clean canning jars (I used six 12-ounce jars here). Leave ¼ inch headspace.
- Wipe the jar lips with a moist paper towel and fix the two-piece canning lids.
- Process in a water bath for 15 minutes.
- Remove from the water bath and let cool completely.
I can’t wait to serve this syrup over pancakes or waffles. Or maybe over some Coconut Bliss ice cream – yummm! Have you experimented with combining fruits for syrup or jam? What are your favorite combinations?
- Use honey in any jam or syrup recipe. Just replace ½ of the sugar with honey.
- Since honey tastes sweeter than sugar you may be tempted to reduce the amount of either in this recipe – DON’T! The sugar/honey is necessary for preservation. It’s ok to reduce the total amount of sugar/honey if you are going to freeze the syrup instead of can it, but it may take longer to set up with less sugar.
- Harder fruits like peaches or pears will need to be cooked before pureeing. Cook them slowly on the stove, adding just enough water to prevent sticking, until they are soft. Then proceed as above.
- If you prefer a clear syrup, put the pureed fruit through a sieve to remove seeds. As a somewhat lazy cook, I never sieve the fruit. Besides, seeds are good for you! They provide fiber.
I apologize for the poor photo. It’s an old one, taken with an old phone!
If you like strawberries, you will also want to make some Strawberry-Mango Jam with Lime!
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