Strawberry pancake syrup
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When done makes about 2 cups / 16 oz

- 1 cup water
- 1 cup sugar
- 2 cups strawberries, quartered

Instructions:
- Combine water + sugar over med-high heat. Stir until sugar dissolved
- Mix in strawberries + bring to a boil. Boil 10 minutes
- Reduce heat to med-low + simmer until strawberries are mushy + sauce is thick (about 10 min)

Great over pancakes. Refrigerate leftover.


Variations:
- Other recipes also add 2 tbsp lemon juice + 1/4 tsp vanilla in step #1. Some eliminate water + add another cup of strawberries.



Canning option:
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From https://jamiecooksitup.net/2016/06/how-to-make-canned-strawberry-syrup/

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes

Yield: 4 pints


Ingredients
- 6 pounds fresh strawberries
- 3 C sugar
- 1/4 C lemon juice
- 1 Tbsp butter
- 1 tsp vanilla
- dash salt

Instructions
1. Wash Strawberries, then cut the green tops of and cut them in half.
2. In a large pot pour sugar and lemon juice over the top. Stir to combine.
3. Turn the heat to medium high (closer to high than to medium) and bring the mixture to a boil, stirring occasionally.
4. The sauce will bubble up a lot. Make sure you use a big pan. 🙂 Keep it at a rolling boil for 25-30 minutes, stirring occasionally until the syrup has reduced by about half.
5. Remove from the heat and skim off any foam. Add 1 Tb butter, 1 tsp vanilla and a dash of salt. Stir to combine.
6. Pour the syrup into pint or half pint jars. Wipe the rim with wet paper towel and add rims/lids.
7. Process in water bath canner for 15 minutes.


(Another version making same 4 pints using has 4.5 quarts strawberries, 4 cups sugar, juice of 1 lemon, 1 tsp vanilla. 
- Bring sugar/strawberry to boil over med heat
- Reduce to lower + simmer 30-45 min until it reduces by a 3rd
- add lemon juice + vanilla, stir well
- Can in pint or half pint + process 15 min