Canned strawberries in syrup. Recipes for preparing strawberries in syrup for the winter
Dear friends, today I have prepared a recipe for you. sweet preservation– strawberries in syrup for the winter. But do not confuse it with - here is a completely different cooking principle, thanks to which the berries remain almost the same as fresh, and do not lose their shape, aroma, or taste.
This preparation yields a lot strawberry syrup, very sweet, which can then be used as a sauce for desserts: ice cream, mousses, etc. Preparing strawberries in syrup for the winter without sterilization is very simple and easy. Of course, it will take time for the berries to infuse in the syrup, but here you just need to be patient.
But otherwise this recipe is perfect: and appearance, and the taste will definitely not disappoint you! I will be happy to tell you all the nuances of cooking: how to prepare the berries, and how to cook syrup for strawberries for the winter, and how long to keep strawberries in syrup on the fire... In general, you will learn all the details from my today's recipe. Shall we go to the kitchen?
Ingredients:
- 1 kg strawberries;
- 0.6 kg sugar.
*The weight of already prepared berries is indicated - without sepals.
How to cook strawberries in syrup for the winter:
For preparation, we select ripe, fresh strawberries, preferably of the same size - then the preparation will look especially impressive. We carefully sort out the strawberries, removing any spoiled or crushed ones. Place the berries in a container with cold water and mix gently with your hands - in this case, the impurities from the berries will fall off and settle to the bottom. We act carefully, trying not to crush the strawberries. Then transfer the berries to a colander to drain. excess water. Carefully remove the sepals.
Place the berries in a wide saucepan with a thick bottom, in which we will cook the jam (or a special bowl for cooking jam). Add sugar to the berries and mix gently. Cover the container with berries with a lid or towel and leave it alone.
In warm, sunny weather, 6–8 hours are enough for the berries to release a lot of juice. During this time, carefully mix the berries 2–3 times. You can keep the berries for 10 – 12 hours. This is convenient if you prepare the berries in the evening and add sugar, and the next day continue preparing the strawberries in syrup. In this case, you don’t have to mix the berries.
When the berries release a lot of juice, carefully pour it into a saucepan of a suitable size. Shake the pan with the berries, ensuring that the berries are distributed in an even layer. Place the saucepan with the syrup over high heat and bring to a boil. Pour boiling syrup over the berries and mix gently.
Cover the pan with the berries again with a lid and set aside for 5 - 6 hours. We repeat the same procedure (drain the syrup, boil it and pour it over the berries) again and let it sit for 5-6 hours.
Now - the final stage of preparing strawberries in sugar syrup for the winter. Place the pan with the berries in syrup on the fire and bring to a boil over high heat. Then simmer over low heat for 5 minutes.
And immediately pour into sterilized jars, trying to evenly distribute the berries and syrup. We seal the jars hermetically and turn them upside down. That's all, strawberries in syrup - a recipe for the winter - are ready.
Hi all!
On par with strawberry jam and I prepare jam for the winter delicious treat- strawberries in sugar syrup. This method Sealing allows strawberries to almost completely retain their taste and aroma, the berries remain as intact as possible, and the syrup acquires richness and bright color.
Strawberries in syrup for the winter: homemade recipe
By preparing this dish, you will get two ingredients in winter. Firstly, syrup, which is perfect for soaking any baked goods (pies, cakes, biscuits), can also be used as a sauce for pancakes, casseroles, sweet porridges and so on. The berries themselves can be used as decoration confectionery and ice cream for filling dumplings.
In the cold winter, your family will be very surprised if honey-sugar strawberries with a natural taste appear on the table!
Products for cooking
What is needed for 2 0.5 liter cans:
- 500 kilograms of strawberries;
- 400 grams of sugar;
- 500 milliliters of water;
- ½ teaspoon citric acid.
How to cook strawberries in syrup for the winter
Step-by-step recipe for strawberries with sugar in syrup:
Carefully sort the berries, weed out slightly spoiled and even wrinkled specimens. Place selected strawberries, along with the stems, in a large bowl of cool water. Don't keep it there for a long time, just rinse it lightly.
Separately prepare the syrup by pouring it into a saucepan required quantity water, adding sugar. Boil water and sugar over heat for about 2 minutes until the grains are completely dissolved in the liquid base.
Place the strawberries in a large container. The dishes should not be metal to prevent oxidation. Pour hot syrup over the berries, cover with film and set aside for 1 hour. During this time, the berries will react with the syrup and release enough juice, due to which the syrup will increase in volume.
Pour the colored liquid back into the saucepan and boil it.
Pour the sire back into the strawberries and leave again for 1 hour.
Then sort the strawberries into sterile jars.
Bring the syrup to the boiling stage for the third time, then pour it over the berries in the jars up to the very neck of the container.
Immediately tighten the cans with screws or tin lids(using a special screw key). Be sure to check the workpieces for tightness of closure by turning the jars on their side. This is best done over a sink or towel.
Summer strawberries are a true culinary miracle.
Strawberries are used to make jam, jams, purees, jellies, compotes, and freezing. But one of the most popular preservation options delicious berries– strawberries in syrup for the winter.
Thick sugar syrup allows you to maintain the shape of the strawberry, its wonderful aroma and nice color. The contents of the jar can be eaten just like that or used to make sweet pies, decorate cakes, creamy desserts, ice cream. The 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, or soak baked goods.
Strawberries in syrup for the winter - general principles of preparation
The recipe uses two main ingredients: strawberries and sugar syrup. The berries need to be sorted and spoiled ones should be put aside. Rinse in small portions in a bowl with cold water and place in a colander to remove excess moisture. All you have to do is remove the stems - and the strawberries are ready to be dipped in syrup.
There are two ways to prepare sugar syrup: with and without water. The first one is faster, since you don’t have to wait for the strawberries to release their juice. The methods for preparing berries also vary: strawberries can be canned directly in syrup or poured into it fresh berries.
To prepare strawberries in syrup for the winter, it is better to use small jars - no 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 hot water, the lids are boiled in boiling water.
Finished product can be sealed with metal or nylon covers. In the first case, the jars need to be cooled by turning the lids down and wrapping them in an old blanket. They need to be stored in a cool place. In the second case, the product is cooled in the usual way, without turning it over, and stored in the refrigerator.
Frozen strawberries in syrup are sent to 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. The proportions are approximate. You can vary the amount of sugar and water depending on how many strawberries are prepared for canning and how they are packed into the jars: tightly or loosely. When cooking syrup, the following proportions are usually used: one and a half kilograms per liter of water granulated sugar.
Ingredients:
3 kg strawberries;
2.5 liters of water;
3.7 kg sugar;
2 tsp. citric acid.
Cooking method:
Pack strawberries tightly into sterilized jars. Try to fill all the gaps with small berries.
Cook sugar syrup: pour sugar into a saucepan, add water and, stirring with a wooden spatula or spoon, bring to a boil.
When continuous bubbles appear, reduce the heat and simmer the sugar at a minimum boil for about five minutes.
A minute before the end of cooking the syrup, add citric acid and stir.
If foam appears on the syrup, it must be skimmed off.
Very carefully pour the hot syrup over the strawberries in the jars.
Line the bottom of a wide pan with an old towel, place the jars, pour warm water up to 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 on the lids and cool.
Strawberries in syrup for the winter “My Sweet”
A simple recipe for winter strawberries in syrup. Its feature is long time preparations. It will take about a day to complete the process, although you will only have to work at the beginning and end of the preparation. The berries will remain intact and very beautiful. No water is used. The amount of sugar can be varied to suit your taste.
Ingredients:
two kilograms of strawberries;
one or one and a half kilograms of sugar (as you like).
Cooking method:
In a large, wide cooking container, place strawberries in layers, sprinkling each layer with sugar.
The top layer should be covered very generously so that the berries are almost invisible underneath. sugar sprinkles.
Place the strawberries in the refrigerator for 12 hours. You can shake the container periodically to immerse the berries in the released juice, or you can not do this.
When enough juice has been released, begin the main part of the work.
Sterilize jars and fill with berries.
Pour in syrup.
Sterilize the jars as described in the first recipe.
Seal, cool and store.
Strawberries in syrup for the winter “Princess”
This recipe for strawberries in syrup for the winter involves the use of instant gelatin. After the syrup hardens, its consistency will resemble light jelly.
Ingredients:
A kilogram of strawberries;
Eight hundred grams of sugar;
Half a glass of water;
Two tablespoons of instant gelatin powder.
Cooking method:
Place the prepared berries in a wide container.
Separately, add warm water to the sugar in a saucepan and heat over medium heat, stirring frequently, until the grains disperse.
Boil the syrup over low heat for five minutes, removing the foam.
Pour hot clear syrup berries 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 end up in liquid syrup.
Let it cool completely, then remove the berries 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 has cooled, remove the berries and place them in sterilized jars to fill two-thirds of the volume.
Pour gelatin hot water and heat until the powder is completely dissolved.
Pour the gelatin solution into the syrup and heat over medium heat, avoiding boiling.
When the first boiling bubbles appear, pour the syrup over the berries and seal immediately.
If you store jars at room temperature, gelatin will not thicken.
Strawberries frozen in Snow Queen syrup
Great way prepare the berries - freeze them in syrup. You need reliable plastic containers that are easy to store in the freezer.
Ingredients:
Strawberry;
Liter of water;
Four hundred grams of sugar;
Half a teaspoon of citric acid (or a tablespoon fresh juice lemon).
Cooking method:
Boil syrup from water, sugar and citric acid, cool.
Place the berries in prepared containers.
Pour in cooled syrup.
Place in 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. These strawberries can be used in a variety of sweet dishes.
Ingredients:
Half a kilo of strawberries;
150 ml water;
Three hundred grams of sugar.
Cooking method:
Cut the dried strawberries into slices.
Place the berries in a prepared plastic container.
Boil syrup from water and sugar and cool.
Pour syrup over strawberry slices.
Close the container tightly, if possible hermetically, and store in the freezer.
Strawberries in syrup for the winter “Summer Fairy Tale”
A simple way to prepare strawberries in syrup for the winter. You will have to prepare the product in three batches, 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 prepared berries with sugar, laying them in layers.
Leave in a warm place for 3-4 hours so that the strawberries release juice.
Sterilize jars and lids over hot steam or in the oven.
Pour the strawberry juice into a saucepan and place the berries in clean jars and cover with lids.
Boil the syrup for five minutes, cool.
Repeat cooking the syrup three more times. Each time it will become thicker and more beautiful.
Pour the syrup into the berries that have cooled after the last cooking, seal the jars and sterilize in hot water for 3-5 minutes, depending on the volume of the glass container (half a liter or a liter).
Strawberries in syrup for the winter - tricks and useful tips
There is a very simple way to calculate the amount of water and sugar to prepare syrup for any number of strawberries. This method goes great with the first recipe. So, you need to fill the existing strawberries tightly, to the very top. glass containers. Pour water into the jars just above the middle. Then drain the water and measure the volume (you can usually do this with a liter). For a liter of water - one and a half kilograms of sugar and half a teaspoon of citric acid.
After sterilization, strawberries become smaller in size, so the jars need to be filled with fresh berries as tightly as possible.
You need to sterilize jars in water according to the time: half-liter and seven hundred - ten minutes, liter and one and a half liter - fifteen minutes.
When sterilizing, a cloth or wooden base must be placed on the bottom of the pan. Otherwise, during boiling, the jars may hit the walls and burst.
Frozen berries turn out to be very tender; their structure can be easily destroyed by improper defrosting. This must be done carefully by placing the container with berries in the refrigerator. Properly thawed strawberries will retain their shape and vitamins, and the taste will not differ from fresh ones. You can eat it just like that, and prepare various drinks based on the syrup.
Strawberries in syrup, prepared for the winter, can be added to curd mousses, homemade yoghurts, various desserts, muffins and other baked goods.
The berries remain intact, retain their vitamins, and the syrup turns out transparent and fragrant, with a beautiful ruby color. The end result is not even jam, but a delicious strawberry dessert.
Strawberries in syrup, canned for the winter, will become tasty addition for tea and will remind you of summer. Berries can be used as a filling for pies, pies and dumplings. You can pour the syrup over pancakes, casseroles and ice cream; it is also suitable for soaking sponge cakes and other homemade baked goods.
Total cooking time: 30 minutes
Cooking time: 10 minutes
Yield: 2 cans of 0.5 l and 1 can of 200 ml
Ingredients
- small strawberries – 1 kg
- water – 250 ml
- sugar – 350 g
- citric acid - on the tip of a knife
How to cook strawberries in syrup
For this preparation, it is best to select ripe and sweet, but elastic berries, preferably small in size - small strawberries will fill the container more densely, which means the dessert will be rich and more concentrated in taste. I wash the berries and let the water drain.
I remove all stalks and leaves, if any. At the same time, I get rid of crushed and spoiled strawberries, they can ruin the preparation.
In clean, pre-sterilized jars, I tightly pack the berries to the very top, to the brim. For packaging, it is most convenient to use small volume containers: 200 ml, 500 ml, 700 ml. You can sterilize them in any convenient way (microwave, oven, etc.). I rinse the jars with soda and steam them, and boil the lids in water. One kilogram of strawberries is placed in two 500 ml jars and there are some berries left for a small 200 ml jar.
Next you need to boil the syrup. I pour the entire amount of sugar into a ladle at once and add water, mix with a wooden spoon, put it on the stove, bring to a boil and cook for 5 minutes over low heat. At the very end I add a pinch of citric acid.
Pour hot syrup (very carefully!) over the strawberries in the jars. It should reach almost to the edge of the neck. If you think that there is not enough syrup, then you can add a little boiling water to the jars, but do not overdo it so that it does not overflow during sterilization, when the berries are ready own juice and float to the surface.
I cover the filled jars with sterilized lids and immerse them “up to their shoulders” in a pan of hot (!) water. For stability, I place a piece of fabric under the bottom. And I sterilize: containers with a volume of 200 ml - 6 minutes; 0.5 liter jars - 10 minutes. If you are using large 0.7 or 1 liter jars, sterilize for at least 15 minutes. The countdown begins from the moment the water boils in the pan.
I carefully remove the hot jars of strawberries from boiling water and immediately seal them. If you plan to store the product in the refrigerator, then screw caps are suitable. If you want the preserved food to last in the cellar until the next strawberry harvest, then it is better to close the jars metal lids with turnkey rubber bands. Rolled cans should be turned upside down, covered with a towel or blanket and left in this form until they cool completely, after which they can be put away. cool place.
Optimal storage conditions are a dry cellar or refrigerator, that is, a dark and cool place. Have a delicious canning!
