Summer strawberries are a real culinary miracle.
If the harvest is large, I want to preserve its fragrant scarlet flesh in order to enjoy the strawberry flavor in your favorite sweet dishes in the cold season.
From strawberries make jam, jams, mashed potatoes, jellies, compotes, freezing. But one of the most popular options for preserving a delicious berry is strawberries in syrup for the winter.
Thick sugar syrup allows you to maintain the shape of strawberries, its wonderful aroma and pleasant color. The contents of the jar can be eaten just like that or used to make sweet cakes, decorate cakes, cream desserts, ice cream. Syrup will be an excellent substitute for honey: it is very tasty to serve with pancakes and pancakes, add to porridge, make a refreshing fruit drink, soak baked goods.
Strawberries in syrup for the winter - general principles of preparation
The recipe uses two main components: strawberries and sugar syrup. Berry needs to be sorted out, the spoiled ones should be postponed. Rinse in small portions in a basin with cold water and transfer to a colander so that excess moisture is gone. It remains to remove the stalks - and the strawberries are ready for immersion in syrup.
There are two ways to make sugar syrup: with and without water. The first is faster, since you do not have to wait until the strawberries start juice. Berry harvesting methods also vary: strawberries can be canned directly in syrup or pour fresh berries on it.
For harvesting strawberries in syrup for the winter, it is better to use small jars - not more than 700 ml. They are more convenient to store, and the contents can be used immediately or within a few days. Banks must be sterilized in hot water, the lids are boiled in boiling water.
The finished product can be corked with metal or nylon caps. In the first case, the banks need to be cooled by turning down the covers and wrapping an old blanket. Keep them in a cool place. In the second case, the product is cooled in the usual way, without turning, and stored in the refrigerator.
Frozen strawberries in syrup are sent to the freezer.
Strawberries in syrup for the winter "Honey-sugar"
Amazing delicacy can be prepared according to this recipe. Fragrant berries literally melt in your mouth. Proportions are indicated approximately. You can vary the amount of sugar and water depending on how much strawberry is prepared for preservation and how it is packed in jars: tight or loose. When cooking syrup, the following proportions are usually used: one and a half kilograms of granulated sugar per liter of water.
Ingredients:
• 3 kg of strawberries;
• 2.5 liters of water;
• 3.7 kg of sugar;
• 2 tsp citric acid.
Cooking method:
Stack strawberries tightly in sterilized jars. Try to fill with small berries all the gaps.
Cook sugar syrup: pour sugar into a pan, pour water and, stirring with a wooden spatula or spoon, bring to a boil.
When continuous bubbles appear, reduce the heat and boil the sugar for about five minutes with a minimum boil.
Pour citric acid into the syrup one minute before the end of cooking the syrup, stir.
If foam appears on the syrup, it must be removed.
Hot syrup very carefully pour strawberries in jars.
Line the bottom of the wide pan with an old towel, place the cans, pour over the shoulders with warm water and sterilize from the moment the water boils in the pan for 10 to 15 minutes, depending on the size of the glass container.
Screw on the lids and cool.
Strawberry in syrup for the winter, "My Sweet"
A simple winter strawberry recipe in syrup. Its feature is a long cooking time. It will take about a day to complete the process, although you will have to work only at the beginning and at the end of cooking. The berries will remain intact and very beautiful. Water is not used. The amount of sugar you can vary to your taste.
Ingredients:
two kilograms of strawberries;
one or one and a half kilograms of sugar (whoever loves).
Cooking method:
In a large and wide cooking container, spread the strawberries in layers, pouring each layer with sugar.
The top layer should be covered very abundantly so that the berries are almost not guessed under sugar sprinkles.
Put the strawberries in the refrigerator for 12 hours. Periodically, you can shake the container to immerse the berries in the allocated juice, but you can not do this.
When enough juice stands out, proceed to the main part of the work.
Sterilize jars and fill with berries.
Pour in syrup.
Sterilize the jars as described in the first recipe.
Cork, cool and send for storage.
Strawberry syrup for the winter "Princess"
This winter strawberry recipe for syrup involves the use of instant gelatin. After the syrup hardens, by consistency it will resemble a light jelly.
Ingredients:
• kilogram of strawberries;
• eight hundred grams of sugar;
• half a glass of water;
• two tablespoons of instant gelatin powder.
Cooking method:
Put the prepared berries in a wide container.
Separately, pour sugar in warm saucepan in a saucepan and heat over medium heat with frequent stirring until the grains disperse.
Boil the syrup over low heat for five minutes, removing the foam.
Pour the berries with hot transparent syrup and leave for two hours. All this time, under the influence of hot melted sugar, juice will be released, and gradually all the strawberries will be in liquid syrup.
It must be completely cooled, after which the berries should be removed with a slotted spoon.
Bring the syrup to a boil, boil for 5 minutes, return the berries to the pan and cool everything.
After two hours, repeat the process.
When the syrup is cold, remove the berries and arrange them in sterilized jars so as to occupy two-thirds of the volume.
Pour gelatin with hot water and warm to completely dissolve the powder.
Pour the gelatin solution into the syrup, warm over medium heat, avoiding boiling.
When the first bubbles of boiling appear, pour the berries with syrup and immediately seal.
If you store jars at room temperature, the gelatin will not thicken.
Strawberries Frozen in Snow Queen Syrup
A great way to prepare a berry is to freeze it in syrup. We need reliable plastic containers that are convenient to store in the freezer.
Ingredients:
• Strawberry;
• litere of water;
• four hundred grams of sugar;
• half a teaspoon of citric acid (or a tablespoon of fresh lemon juice).
Cooking method:
Boil the syrup from water, sugar and citric acid, cool.
Place berries in prepared containers.
Pour with cooled syrup.
Send to the freezer.
Frozen strawberries in Vitaminka syrup without citric acid
Another recipe for frozen strawberries in syrup, which is cooked without citric acid. The taste of the berry and all its vitamins are perfectly preserved. You can use such strawberries in a variety of sweet dishes.
Ingredients:
• a pound of strawberries;
• 150 ml of water;
• three hundred grams of sugar.
Cooking method:
Cut dried strawberries into slices.
Place the berries in a prepared plastic container.
Cook and cool the syrup from water and sugar.
Pour strawberry slices with syrup.
Close, tightly, as far as possible, the container and send it to storage in the freezer.
Strawberries in syrup for the winter "Summer Tale"
An easy way to harvest strawberries in syrup for the winter. The product will have to be prepared in three sets, but the syrup will be thick, tasty and can be used for confectionery purposes.
Ingredients:
• two kilograms of strawberries;
• two kilograms of sugar.
Cooking method:
Sprinkle the washed berries with sugar, laying them in layers.
Leave in a warm place for 3-4 hours, so that the strawberries give juice.
Sterilize jars and lids over hot steam or in the oven.
Pour strawberry juice into a saucepan, and put the berries in clean jars and cover with lids.
Boil the syrup for five minutes, cool.
Repeat the cooking of the syrup three more times. Each time it will become more dense and beautiful.
After pouring the syrup, which has cooled down after the last cooking, pour the berry, seal the jars and sterilize it in hot water for 3-5 minutes, depending on the volume of the glass container (half liter or liter).
Strawberries in syrup for the winter - tricks and tips
There is a very simple way to calculate the amount of water and sugar for making syrup for any number of strawberries. This method is great for the first recipe. So, you need to firmly fill the existing glass containers to the top with strawberries. Pour water into cans just above the middle. Then drain the water and measure the volume (you can usually do this with a liter). Per liter of water - one and a half kilograms of sugar and half a teaspoon of citric acid.
After sterilization, the strawberries become smaller in size, so the jars need to be filled with fresh berries as densely as possible.
Sterilize the jars in water by time: half a liter and seven hundred - ten minutes, a liter and a half liter - fifteen minutes.
When sterilizing, cloth or wooden substrates must be placed on the bottom of the pan. Otherwise, during boiling, the jars can hit hard by the walls and burst.
Frozen berries are very tender, their structure is easily destroyed by improper defrosting. This must be done carefully by placing a bowl of berries in the refrigerator. Properly thawed strawberries will retain their shape and vitamins, and taste will not differ from fresh. It can be eaten just like that, and on the basis of syrup to prepare various drinks.
Strawberries in syrup, prepared for the winter, can be added to cottage cheese mousses, homemade yogurts, various desserts, muffins and other pastries.
