My very first job was working at an independently owned Dairy Queen franchise. (Don’t worry, I never use that as a secret password or question.) I was always the front counter person, because people loved me for some reason, so that meant in the restaurant that I worked at the ice cream making was my responsibility. My favorite thing to make was banana split topped with candied walnuts of course. That little curl at the top of the ice cream is a DQ signature trademark, and it had to be just right or the day manager would dump it out and make me do it again! So, when I had any blizzard, sundae, or banana split to make, I loved to smell the syrups. That smell still takes me back. Say what you want, I loved working at Dairy Queen, and I had the best boss and coworkers!
With all this canning that I have been doing, especially the syrups, it has awakened a desire in me to create healthy alternatives to the chemical laden crap in the stores to top our banana nice cream with. YUMMY!! So far, all the ones I have made have been a success. But I feel the need to expand my horizons to bring back some old time favorites! This is one of those!!
Because these dessert toppers hold such fond memories for me, you can be sure that there will be a chocolate syrup recipe and a pineapple syrup coming soon!! Just know that of course, they will not be “approved” by whatever “authorities” approve canning recipes. You make the decision whether to make the recipe or not with that information in the forefront of your mind.
I hope you enjoy this recipe. Please leave me a rating, comments, etc and let me know how you like it!
This recipe was inspired by the Chocolate Raspberry Sundae Topper recipe on page 186 of the New and Updated BALL Complete Book of Home Preserving (2020).
Strawberry Syrup
Ingredients
- 9 cups strawberries blended You can also leave it a little chunky if you prefer.
- 8 Tbsp lemon juice
- 13 1/2 cups cane sugar
- 2 pouches Certo or Ball Liquid Fruit Pectin do not substitute with powdered pectin
Instructions
- Combine liquified strawberries, lemon juice, and liquid pectin in a large sauce pot, and bring to a rolling boil. (A rolling boil is a boil that cannot be stirred down.)
- Pour in all the sugar and stir to incorporate.
- Bring mixture to a rolling boil again, and boil for one minute.
- Remove from heat and ladle into clean sterile jars.
- Wipe rims of jars, add clean sterile lids and rings, and tighten to fingertip tightness.
- Water bath process for 10 minutes. Wait 5 minutes, then pull them out of the water to cool and seal.
I love your vegan lemon curd recipe. Thank you! Do you have a Vegan Orange Curd recipe? Can I use the same recipe for Orange Curd?
Thank you so much Cheryl! I’m so glad you like it. I don’t see why you couldn’t swap our the lemon for orange. That swap intrigues me. I imagine it would be delishous!