Recipe Strawberries in syrup

The season for red fruits, good red fruits, does not last long. You have to be quick… or smart! Indeed, canned fruit in syrup allows you to enjoy seasonal fruit all year round. Is it strawberry season right now?

Fraises au sirop
Preparation time:
30 min + 12h of rest
Heat treatment time:
35 min
Community rating:


Number of persons: 4 servings
  • Cleaned, washed and hulled strawberries
  • Sugar
  • 2 untreated lemons

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diametre : 70)


  1. To make fruit preserves in syrup, you need to make a fruit syrup from water and sugar, which acts as the covering liquid. Here are the sugar contents of the syrups to obtain :
    - Fruit in light syrup: 1 litre of water + 250 g of sugar.
    - Fruit in medium syrup: 1 litre of water + 400 g of sugar.
    - Fruit in heavy syrup: 1 litre water + 750 g sugar.

    Cut the strawberries in half if they are large.
    Place a layer of strawberries in a bowl, cover with a layer of sugar and continue until there are no more strawberries. Leave to stand for half a day.
    Wash and dry the lemons. Remove the zest and collect the juice. Drain the strawberries and store in the Le Parfait Super jars. Collect the strawberry juice, pour into a saucepan over a very low heat and bring to the boil, stirring constantly.
    Add the lemon zest and juice to the syrup. Continue cooking over a very low heat until the syrup returns to the boil.
    Pour the boiling syrup into the Le Parfait Super jars to within 2 cm of the rim to cover the strawberries (if necessary, top up with very hot light sugar syrup) and proceed immediately to the heat treatment, 35 minutes at 100°C.

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