Fruit syrup

Maple syrup costing what it does and corn syrup not being something we want to consume anymore, we've played around with making some fruit syrup. Nothing fancy, some frozen fruit, a bit of sugar and water. The ratio of fruit to water I took to be 4:1 and added in some sugar by the tablespoon, tasting it as I went. (You'll see three pots: strawberries, mixed berry, and raspberry)



Then I strained the mixture and poured the syrup into some bottles I'd saved for just such an occasion.



It's amazing by the way. I think next time I'll try honey since sugar cane doesn't grow in Maine. But this is a very promising topping for pancakes, french toast etc.

I also ended up with the leftover fruit stuff



Which I couldn't bring myself to throw away. So I took some pie crust and made some mini pies I suppose you might call them. I would have taken a picture but they didn't last long enough out of the oven!

With strawberry season just around the corner I'm thinking of making up a large batch of syrup and then canning it for the rest of the year. Do you make your own syrup? Any suggestions?