Summer strawberries are a real culinary miracle.
If the harvest is large, I want to preserve its fragrant scarlet flesh, so that in the cold season you can enjoy the strawberry flavor in your favorite sweet dishes.
Strawberries are made into jam, jams, mashed potatoes, jellies, compotes, and freezing. But one of the most popular preservation options for delicious berries is strawberries in syrup for the winter.
Thick sugar syrup allows you to retain the shape of the strawberry, its wonderful aroma and pleasant color. The contents of the jars can be eaten just like that or used to make sweet cakes, decorating 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 refreshing juice, soak pastries.
Strawberries in syrup for the winter - general principles of cooking
The recipe uses two main components: strawberries and sugar syrup. Berry need to sort, spoiled to postpone. In small portions, rinse in a basin with cold water and put into a colander to remove excess moisture. It remains to remove the stem - and the strawberries are ready for immersion in syrup.
There are two ways to make sugar syrup: with and without water. The first one is faster, because you don’t have to wait for the strawberries to put the juice down. The ways of harvesting berries also vary: strawberries can be preserved directly in syrup or filled with fresh berries.
For harvesting strawberries in the syrup for the winter is better to use small jars - no more than 700 ml. They are easier 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 covers. In the first case, the banks need to cool, turning the lids down and wrapped with an old blanket. Keep them in a cool place. In the second case, the product is cooled in the usual way, not overturning, and stored in the refrigerator. Frozen strawberries in syrup are sent to the freezer.
Strawberries in winter syrup “Honey-sugar”
An amazing treat can be prepared according to this recipe. Fragrant berries literally melt in your mouth. The proportions are approximate. You can vary the amount of sugar and water depending on how much strawberries are prepared for preservation and how it is packed in jars: tightly or loosely. When cooking syrup, these proportions are usually used: per liter of water and a half kilogram of granulated sugar.
Ingredients:
• 3 kg of strawberries;
• 2.5 liters of water;
• 3.7 kg of sugar;
• 2 tsp. citric acid.
Cooking Method:
In sterilized jars tightly lay the strawberries. Try to fill all the intervals with small berries.
Boil the sugar syrup: pour the sugar into the pan, add water and, stirring with a wooden spatula or spoon, bring to a boil.
When there are continuous bubbles, reduce the fire and boil the sugar for about five minutes with a minimum boil.
A minute before the end of cooking syrup, pour in citric acid, stir.
If a syrup appears on the syrup, it should be removed.
Hot syrup very carefully pour strawberries in jars.
Cover the bottom of the wide pan with an old towel, set the jars, pour warm water over the hangers 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 the caps and cool.
Strawberries in syrup for the winter “My sweet”
A simple recipe for winter strawberries in syrup. Its feature is a long cooking time. It will take about a day to complete the process, although it will be necessary to work only at the beginning and at the end of preparation. Berries will remain whole and very beautiful. Water is not used. The amount of sugar can be varied to your taste.
Ingredients:
two kilograms of strawberries;
one or one and a half kilograms of sugar (who loves how).
Cooking Method:
Spread strawberries in layers in a large and wide cooking capacity, sprinkling each layer with sugar. The top layer should be covered very abundantly, so that the berries are hardly guessed under the sugar topping.
Put strawberries in the fridge for 12 hours. Periodically, you can shake the container to immerse the berries in the prominent juice, but you can not do this.
When enough juice stands out, proceed to the main part of the work.
Banks sterilized and filled with berries.
Pour syrup.
Sterilize the jars as described in the first recipe.
Cork, cool and send to storage.
Strawberries in winter syrup “Princess”
This recipe for strawberries in winter syrup involves the use of instant gelatin. After the syrup hardens, it will resemble a light jelly in consistency.
Ingredients:
• kilogram of strawberries;
• eight hundred grams of sugar;
• half a glass of water;
• two tablespoons of instant gelatin powder.
Cooking Method:
Prepared berries lay out in a wide container.
Separately, pour sugar into the pan with warm water and heat over medium heat with frequent stirring until the grains disperse.
Boil the syrup over low heat for five minutes, removing the froth.
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 the whole strawberry will be in liquid syrup.
It needs to be completely cooled, after which with a skimmer take out the berries.
Bring the syrup to a boil, boil for 5 minutes, return the berries to the pan and cool.
After two hours, repeat the process.
When the syrup is cold, remove the berries and spread them over sterilized jars so as to occupy two thirds of the volume.
Gelatin pour hot water and warm, to the powder is completely dissolved.
Pour gelatin solution into syrup, warm over medium heat, not allowing boiling.
When the first boiling bubbles appear, pour berries with syrup and immediately cork.
If you store the jars at room temperature, gelatin does not thicken.
Strawberries, frozen in the “Snow Queen” syrup
A great way to make a berry is to freeze it in syrup. We need reliable plastic containers that are conveniently stored in the freezer.
Ingredients:
• Strawberry;
• litere of water;
• four hundred grams of sugar;
• half a spoon of citric acid (or a tablespoon of fresh lemon juice).
Cooking Method:
Boil syrup from water, sugar and citric acid, cool.
Berries put in prepared containers.
Pour the cooled syrup.
Send in the freezer.
Frozen strawberries in Vitaminka syrup without citric acid
Another recipe for frozen strawberries in syrup, which is cooked without citric acid. Perfectly preserved the taste of berries and all its vitamins. 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 the dried strawberries into slices.
Put the berries in a prepared plastic container.
From water and sugar, boil and cool the syrup.
Pour syrup over strawberry slices.
Tightly, if possible, hermetically close the container and send to storage in the freezer.
Strawberries in syrup for the winter “Summer Tale”
A simple way to harvest strawberries in the syrup for the winter. You will have to cook the product in three steps, 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:
Wash the prepared berries sprinkled with sugar, laying them in layers.
Leave in a warm place for 3-4 hours to give strawberries juice.
Sterilize the jars and lids over the hot steam or in the oven.
Drain the strawberry juice in a saucepan, and the berries spread out in clean jars and cover with lids.
Boil the syrup for five minutes, cool.
Repeat the cooking syrup three more times. Each time it will become more and more thick and beautiful.
Cool down the berry after the last boiling with syrup, close the jars and sterilize in hot water for 3-5 minutes depending on the volume of the glass container (half liter or liter).
Strawberries in winter syrup - tips and useful tips
- There is a very simple way of calculating the amount of water and sugar for preparing syrup to any number of strawberries. This method is great for the first recipe. So, you need to tightly, to the very top, fill the existing glass container with strawberries. Pour into cans of water just above the middle. Then drain the water and measure the volume (you can usually do it with a liter). To a liter of water - one and a half kilograms of sugar and half a teaspoonful of citric acid.
- After sterilization, the strawberries become smaller in size, so the jars need to be filled with fresh berries as tightly as possible.
- It is necessary to sterilize cans in water by time: half a litrovki and seven hundred - ten minutes, litrovki and a half a liter - fifteen minutes.
- When sterilizing, a cloth or wooden substrates must be put on the bottom of the pan. Otherwise, during boiling the jars can hit the walls and burst.
- Frozen berries are very tender, their structure is easily destroyed by improper defrosting. This should be done carefully by placing a container of berries in the fridge. Properly thawed strawberries retain their shape and vitamins, and their taste will not be different from fresh. It can be eaten just like that, and on the basis of syrup to prepare various drinks.
- Strawberries in syrup, harvested for the winter, can be added to cottage cheese mousses, homemade yogurts, various desserts, muffins and other pastries.
