Recipe Strawberries in syrup
Preparation time:
30 min + 12h of rest
Heat treatment time:
35 min
Ingredients
Number of persons: 4 servings
Preparation
- 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.