Strawberry and Raspberry Syrup
Ingredients
Directions
Prepare the juice
Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Make and can the syrup
Add 3.5 pounds of granulated sugar to the juice and dissolve.
Can the syrup hot in glass jars; it will keep indefinitely.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries and raspberries
- Supply the flavour and most of the liquid that becomes the syrup.
- Granulated sugar
- Sweetens the juice and, at high concentration, binds water so the syrup keeps well.
The step that matters
Can the syrup hot in glass jars. Filling jars while the syrup is hot drives off some air before sealing. The high sugar content binds water, leaving less free moisture for spoilage to use, which helps the syrup keep in storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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