Strawberries rubbed through a sieve in syrup
Description
A simple canning recipe without unnecessary complications. This preserve turns out slightly thinner than plain mashed strawberries because of the added water. It works wonderfully with pancakes, syrniki, and in baked goods. Store the jars in the refrigerator. Strawberries mashed in syrup, made at home, are every bit as good as jam—and may even be better. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making mashed strawberries in syrup.
- 2
Step 2
Wash the jars thoroughly with baking soda in hot water, then rinse. Sterilize the jars using any convenient method, turn them upside down on a clean towel, and let them air dry. Boil the metal lids over medium heat for 5 minutes.
- 3
Step 3
Sort through the berries and remove any bruised or spoiled ones, as there will be almost no heat treatment. Wash the strawberries, spread them on a paper towel, and let them dry completely.
- 4
Step 4
Remove the green hulls from the strawberries.
- 5
Step 5
Blend the berries in a blender until smooth.
- 6
Step 6
Pour water into a saucepan, add the sugar, and stir to combine. Place the saucepan over low heat and, stirring constantly, bring to a boil.
- 7
Step 7
Remove the foam that forms on the surface of the syrup.
- 8
Step 8
Boil the syrup for three minutes after it comes to a boil.
- 9
Step 9
Pour the syrup into the strawberry puree and mix. Place the strawberries mashed in syrup over low heat and bring to a boil. Cook everything for 1–2 minutes.
- 10
Step 10
Arrange the strawberries in the prepared jars and seal tightly. Turn the jars upside down, wrap them, and leave until completely cooled. Then put them away for storage.
- 11
Step 11
Happy preserving!