Strawberry syrup

Name: Strawberry syrup
Ingredients: 5 kg strawberries; 3 kg sugar; juice from 2 lemons; bottles for syrup

Syrup - Strawberry syrup by Beatrice B. - Recipia

When I have more strawberries than I can use fresh, I preserve them as syrup. The fruits are first boiled to release their juice, and the remaining pulp can be used for jam. The syrup is strained, boiled with sugar, and poured hot into sterilized bottles. It’s a simple recipe, but careful attention must be paid to sterilizing the bottles and bottling, as the syrup is poured while still hot. Quick Info Total time: not specified in the source recipe Preparation time: not specified Cooking time: not specified; the syrup is boiled until the sugar is completely dissolved Servings: the final amount depends on how much juice the strawberries release and the volume obtained after straining Difficulty: easy to medium Recipe type: strawberry syrup for preservation Ingredients 5 kg strawberries 3 kg sugar Juice of 2 lemons Bottles for syrup Lids or caps for sealing Labels for identifying the bottles The recipe also mentions the dosing rule of 1 kg of sugar for every liter of liquid. Since 3 kg of sugar is listed in the ingredients, this amount is used for the preparation, depending on the quantity of syrup obtained. Lemon juice is included in the ingredient list, but the source recipe does not specify exactly when to add it. To keep the information without changing the original steps, it should be prepared during the cooking process. Preparation method 1. Select the strawberries and remove any damaged fruits or impurities. Wash them thoroughly, then let them drain. 2. Prepare the syrup bottles. Wash them, dry them, and sterilize them in the oven. The lids or caps should be clean and ready for sealing the bottles. 3. Place the washed strawberries in a pot and set the pot on the stove. Heat the fruits until they release their juice. 4. Once the strawberries have released enough liquid, strain the mixture. The resulting juice is reserved for the syrup, while the remaining fruit can be used for jam. 5. Put the strained juice back on the heat and let it boil. If foam forms on the surface, carefully remove it. 6. Add the sugar. As a guideline, the recipe indicates 1 kg of sugar for each liter of liquid. The ingredient list for this amount of strawberries includes 3 kg of sugar. 7. The juice from the two lemons is included in the recipe ingredients. The source does not clearly indicate when to add it, so it’s best to have it prepared before boiling the syrup. 8. Continue boiling until the sugar is completely dissolved. If foam appears, remove it before bottling. 9. Turn off the heat and pour the hot syrup into the sterilized bottles. Work carefully, as the glass can crack on contact with the hot liquid. 10. When pouring the syrup, place the tip of a knife under the bottle. This precaution is mentioned in the recipe to reduce the risk of the bottle breaking due to the heat. 11. Immediately seal the bottles and cap them. 12. Place the bottles in blankets and leave them there until they cool completely. After cooling, they can be labeled with the product name and the preparation date. Why I make this recipe often Syrup is a practical way to use a large quantity of strawberries in a single preparation. At the same time, the leftover fruit after straining is not wasted, as it can be turned into jam. I also like that the recipe does not require many ingredients: the base consists of strawberries and sugar, and the lemon juice is included in the original list. Tips and variations Tips Wash the strawberries before placing them in the pot and check for any impurities among them. The fruits should be selected before preparation, so that damaged or spoiled ones do not end up in the syrup. Sterilizing the bottles is an important step. They should be washed, dried, and sterilized in the oven before filling. Do not pour hot syrup into cold or damp bottles. Pour the syrup carefully and use the precaution mentioned in the original recipe: keep the tip of a knife under the bottle while filling it. Do not rush this step. Remove the foam as it forms. It is not mandatory for foam to appear, but if it does rise to the surface, scoop it off with a spoon. The sugar must be completely dissolved before turning off the heat. The mixture should not be placed in bottles while undissolved sugar crystals are still visible. Substitutions The recipe does not provide substitutions for the main ingredients. Strawberries cannot be replaced without altering the taste and character of the preparation, and sugar plays an important role in sweetening and preserving the syrup. Lemon juice is included in the ingredient list, but it is not explained whether it can be substituted or omitted. For a result as close as possible to the original recipe, keep the two lemons on your shopping list. Variations The basic recipe does not include other fruits, spices, or flavors. If you want to maintain the original taste, there is no need to add anything extra. The amount of sugar should correspond to the guideline in the recipe: 1 kg for every liter of liquid. The list for this preparation includes 3 kg of sugar, but the actual amount of syrup depends on how much juice you get after boiling the strawberries and straining. Serving ideas Strawberry syrup can be used as a drink after dilution or to sweeten other preparations. It can be poured over desserts or added to beverages, depending on preference. The source recipe does not specify the dilution ratio, so this should be determined by taste and how concentrated the syrup is. Frequently asked questions How much syrup do I get from 5 kg of strawberries? The recipe does not specify the final amount. The volume varies depending on how much juice the strawberries release and how much liquid remains after boiling and straining. Why is sugar added after straining the strawberries? This way, the sugar is added directly to the clear juice, without the pulp and seeds of the fruits. The remaining strawberries can be used separately for jam. When is the lemon juice added? The juice of two lemons appears in the ingredient list, but the original steps do not specify the exact moment. It’s best to have it prepared before boiling the syrup and to follow the guideline you use in your version of the preparation. Is it necessary to remove the foam? Yes, if it forms. The recipe indicates removing the foam during boiling. If it does not appear, there is nothing to remove. Why is a knife placed under the bottle? The tip of the knife is placed under the bottle while pouring the hot liquid as a precaution against breaking the bottle. It is important that the containers are sterilized and prepared before bottling. Nutritional values The values are approximate and cannot be calculated accurately without knowing the final amount of syrup obtained and the volume of a serving. Most of the calories come from sugar. For 100 ml of syrup, the estimate can be around 230-260 kcal and 58-65 g of carbohydrates. Proteins and fats are negligible. Values may vary depending on the amount of juice produced, the final sugar proportion, and how concentrated the syrup is. For a more accurate estimate, the total volume after preparation should be calculated, and the total amount of sugar divided by the number of servings. Since the recipe does not provide the final yield, a precise nutritional value cannot be indicated. Storage and reheating After the bottles are filled and capped, they are placed in blankets until they cool. Label them after cooling, so you know what they contain and when they were made. The recipe is designed for preserving syrup in sealed bottles. The source does not specify an exact shelf life or storage conditions after cooling, so a fixed term cannot be indicated without additional information. The syrup does not need to be reheated as part of the preparation method. After opening a bottle, use it according to the necessary amount and store the remainder according to the usual conditions for an opened syrup.

Strawberry syrup

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