Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, preserve small strawberries in strawberry preserve and syrup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
From simple strawberry jam (always a favorite) to strawberry-rhubarb compote to freezing and dehydrating this wonderful fruit, there are many great. To can your preserves you will need a large canning pot with a jar rack. Since these are small half-pint jars, you can use a large stock pot as long as the water comes above the jars by.
Preserve Small Strawberries in Strawberry Preserve and Syrup is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Preserve Small Strawberries in Strawberry Preserve and Syrup is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook preserve small strawberries in strawberry preserve and syrup using 3 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Preserve Small Strawberries in Strawberry Preserve and Syrup:
- Get 1 pack Small-sized strawberries
- Take 60 grams Demerara sugar
- Take 1 tbsp Lemon juice
You can make syrup by grinding it as well. You can use it as a topping for icecream, Cakes. Preserve strawberries and retain that summer flavor. Fresh berries are here and ready to be eaten.
Instructions to make Preserve Small Strawberries in Strawberry Preserve and Syrup:
- Rinse the pack (about 300 g) of strawberries, cut the leaves off and drain in a colander.
- Add strawberries, 60 g of Demerara sugar (20% of the weight of strawberries) and 1 tablespoon of lemon juice in a microwave-safe container, cover and microwave for 3 minutes.
- Gently stir the strawberries to dissolve the sugar. Microwave again without the lid for 3 minutes.
- Once it starts to boil down, the color of the strawberries get darker. Since it is low in sugar, it cannot be stored for a long time. Freeze it, if you are not planning to use up within three days.
- Divide any leftover syrup and fruits, and freeze them separately. You can use them in summer to make cold desserts.
- Freeze the syrup. It can be cut with a knife even if it is frozen.
- The fruit part can be simmered a little more, or you can add some gelatin to make it thicker. The photo shown here is as it is.
- Top the toasted bread with ice cream and the strawberry preserves. It goes really well.
- I added a small amount of bright red strawberry syrup to some milk. You can also try adding it in some wine and soda water to make cocktails, serve it with snow cones, or mix it into jello. This syrup adds a nice color, taste and smell into your favorite dish.
By now you know I love a good bulk food buy. It is my favorite, frugal way to continually work. Strawberries are cheap and plentiful in the summer, so why not take advantage of this by storing away some of their sunny, ripe flavour to brighten bleak winter days to come? In a preserve, the whole fruit is suspended intact in its own jelly, so none of the. Strawberries should be washed just before eating or preserving.
So that is going to wrap this up for this exceptional food preserve small strawberries in strawberry preserve and syrup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
