Canned Strawberry Rhubarb Syrup
Growing up my Grandma always had the biggest garden. Literally it was the same size as my house as a child. Her garden is HUGE!
My Grandma grows everything in her garden. For example you can find currents, peas, swiss chard, cucumbers, tomatoes, beets, green beans, squash, pumpkins and more. It is one of the best places on this earth! Every time some one stops by to visit Grandma in the summer the first place they go is the garden. There is nothing like picking fresh peas and eating them right then and there. Yum!
Another thing my Grandma grows in her garden is strawberries and rhubarb. Those two things together are amazing and I usually do as much with them as I can. For example this year I canned Strawberry Rhubarb Syrup, Pie Filling and Jelly!
Strawberry Rhubarb Syrup is amazing on pancakes! It is not a typical syrup that you might hear about often but it is still one of my all time favorites!
8 cups diced strawberries diced
8 cups diced rhubarb diced
14 cups sugar
1. Add strawberries and rhubarb to stock pot. Cook on medium heat stirring often. As strawberries and rhubarb start to break down you will see juice in the pan. Start to add sugar one cup at a time until all 14 cups are fully dissolved.
2. Once sugar is dissolved turn up heat to high and cook to a boil. Stir often until syrup thickens to your likeness.
3. Place in jars and water pack 15 minutes. Remember to accommodate time to your altitude!
Canned Strawberry Rhubarb Syrup is the perfect addition to any pancakes, waffles or French toast! Plus with this recipe I have enough to feed my family Strawberry Rhubarb Syrup all year!
What is your favorite syrup to put on your pancakes?