Preserving strawberries in syrup involves creating a sugar solution that helps to both sweeten and preserve the fruit. Here's how you do it, based on the provided syrup method:
Preparing the Syrup
- Sugar-Water Ratio: Use ¾ cup of sugar per 1 litre of water. This ratio provides the right sweetness and consistency for preservation.
- Dissolving the Sugar:
- Combine the sugar and water in a pot.
- Heat the mixture gently, stirring continuously until the sugar is fully dissolved. This prevents the sugar from burning or crystallizing.
- Boiling:
- Once the sugar is dissolved, bring the syrup to a boil.
- Allow it to boil for one minute. This ensures the syrup is properly sterilized and ready to use.
- Cooling:
- Remove the syrup from the heat. While you don't need to let it cool completely it is best to allow the syrup to cool slightly before pouring over the strawberries.
Filling the Jars
- Prepare Jars: Make sure your jars are clean and sterilized. This helps to ensure a longer shelf life for your preserved strawberries.
- Add Strawberries: Pack the strawberries into the jars, leaving a little space at the top.
- Pour the Syrup:
- Pour the warm syrup over the strawberries in the jars, ensuring they are fully submerged.
- Use a knife or spatula to run along the inside edge of the jar to release any trapped air. This is crucial for preventing air pockets which can cause spoilage.
- Seal the Jars: Follow appropriate canning procedures to seal the jars properly.
Key Considerations
- Sterilization: Ensure all tools and jars are clean. For long term storage, jars should be properly sterilized.
- Air Pockets: Remove all air pockets from the jars after pouring syrup.
- Storage: Store the sealed jars in a cool, dark place for best results.
