Easy Homemade Strawberry Syrup and Jam!

Last week Julie made a homemade Sweet ‘n’ Sour Sauce using just a few basic ingredients that most people store already. You can do this with other “mixes” like taco seasoning, homemade rice-a-roni, ranch mix, etc.

Today I tried a few different things that reminded me of her post that you can make out of freeze-dried FRUITS. I have a variety of fruits in my storage (canned, frozen, freeze dried). You can choose to store fruits and vegetables (see BabyStep 8) in a variety of ways. Here’s what I tried with some freeze dried fruit. While I can some of my own strawberry jam, sometimes we run out, or I have some of the extra powder at the bottom of freeze dried fruit cans. It also works for other fruit jams that I don’t can, like blackberries, or blueberries.

Homemade Strawberry Jam

Ingredients
1 cup Freeze Dried Strawberries
1 T. Peach Drink Mix
1/2 cup water
1/4 cup sugar
1 T. lemon juice

Directions
Combine the ingredients and let sit until the strawberries are rehydrated. Puree with a hand blender or in a regular blender or food processor. This makes a fairly thin puree. For a more jam-like consistency, reduce the water slightly or add in some of the strawberry powder that settles at the bottom of your can.
Recipe modified from Thrive Cookbook

Homemade Strawberry Syrup

Ingredients
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice

Directions
Combine ingredients in your blender and mix until smooth and syrup-y. I used a Blendtec blender on the “Syrup” setting and it made it warm and oh so yummy, but any blender should work just fine!
Recipe from EverydayFoodStorage.net

So now instead of storing tons of syrups and jams of different flavors that all have a 1 or 2 year shelf life, you can store a few basic cans of different types of fruits and know that you have all those options available to you in an emergency!


  • emorra

    Um wow.  You’ve really missed the mark here.

    I’m sorry, but I would far rather grow my own strawberries (and raspberries and blueberries and blackberries–all of which take very little care from me) and make PROPER jam than to rely on freeze dried fruit from who knows where (covered in pesticides no doubt, strawberries are notorious for this) and THEN add chemically flavored drink powder, to create something that could actually be healthy and wholesome for my family. 

    One of the food storage lessons you constantly mention is rotation: storing what you actually eat and then eating it/replacing it as you go.

    It is actually a waste of money and space to store more food than your family can eat in a year or two–akin to gluttony and hording.

    Taking care of your family by storing food should be a sustainable activity, relying on some company to import food and use tons of energy to freeze dry it so that it lasts forever is just ridiculous and not good for the environment.

    Grow you own, or buy it from the farmer’s market, and put it up the real way.  Your family will derive better nutrition and you’ll be doing a proper job of taking care of your family.

    • While we appreciate comments, and suggestions I’m afraid you’ve misunderstood this post- or our philosophy. We mention that fruits and vegetables can be stored in MULTIPLE ways. Some people simply have no options to preserve their own produce. Some have no space, no time, no desire, the list goes on, and on. Some choose to store freeze dried – which is better than nothing! We thought it’d be a fun little post to share a homemade jam, and syrup people could make rather than storing all those products as well. For those who don’t like sugar, they generally know or naturally will substitute other things. Julie has tried this with pure maple syrup and agave. The concept we were trying to explain was to store core ingredients, and make things from those ingredients, rather then store all the extras.

      We’re not sure why you mention anything about gluttony or hoarding in this comment, but we assure you we rotate what we store.

      While total self reliance, and organic eating is ideal it has been our experience when you put down, or insult those not eating that way yet the result has never been a change in behavior, but rather it makes them feel overwhelmed to where they do nothing at all. We would rather people store SOMETHING then nothing.

      • emorra

         No, I haven’t misunderstood.  There are lots of roads out there, we’re not all on the same path.

        Yes, absolutely, store SOMETHING rather than nothing.  Be prudent and plan ahead.  Do the right thing.  I get it  🙂

        FSME: “The concept we were trying to explain was to store core ingredients, and
        make things from those ingredients, rather then store all the extras.”

        If this is true, then dehydrated strawberries and chemically-derived peach drink mix are far from “core ingredients”. 

        Core ingredients would be water, grains, legumes, a variety of veggies & fruits, dairy products and meats.  Not all of these are *easily* made shelf-stable, but it is possible.

        My grandparents lived without power well into my Dad’s teen years and managed just fine keeping real “core ingredients”. 

        They stored flour in two large metal-lined and lidded bottom kitchen drawers so Grandma had her baking staples at hand (and so the rodents and bugs couldn’t get into the drawers).  They dried and canned veggies and fruits, many that they grew themselves.  They made cheeses and yogurt (before most North Americans knew what yogurt was) and butter to preserve the milk they couldn’t drink before it spoiled.  They canned meat, my Grandma taught me how to do this and now I do it too in addition to canning jams, pickles, fruits and veggies.

        I TOTALLY get that not everyone has the inclination or time to do any of what my Grandma HAD to do to survive, we live in different times, but the grocery store is full of all of the above and people buy it and consume it every day.  If you are going to store food, store REAL food.

        FSME: “Some people simply have no options to preserve their own produce. Some
        have no space, no time, no desire, the list goes on, and on.”

        If space/time/desire is an issue, then why store food at all?  Really, you have a whole article on this site about finding the space somewhere even in a small house, and (unless I’m reading this site completely wrong) this site is all about “Baby Steps” and taking your time.  Getting it right, instead of wasting time, effort and money.

        I still contend that a jar of real strawberry jam (whether home made or from the grocery store) is far better for health reasons than the recipe you’ve outlined above.  If people don’t want to grow and put up their own, the job has already been done and the product is available somewhere.  And no-name or store brands are very inexpensive.

        And, for my family anyway, the storage space taken up by a year’s worth of real jam is two shoeboxes.  12 jars, one per month.  Not too onerous to find space for: under a sofa or bed, tucked here and there into kitchen cupboards. 

        I love this website, I really do.  And I also have your binder, it’s a great resource.  🙂  Thank you for what you do.

        But really, you have a ton of followers and readers on here every day.  People who are actually hanging on your every word and actually doing what you tell them to do.  It would be far better if those people improved their diets by eating real food than making fake jam or syrup that’s probably just the same chemically-derived thing you can get out of a bunny-shaped plastic container.  Because if that’s what you’re after, why not just buy the bunny-shaped container.  Just sayin’.

  • Paul A. Wilson

    Nice post… hmmm the jam is mouth watering… strawberries is my favorite fruit… this are one of my favorite comfort food… reminds me of my childhood days…