Strawberry and Raspberry Syrup
Ingredients
Directions
Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Add 3.5 pounds of granulated sugar to the juice and dissolve.
Can the syrup into glass jars while hot.
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
- Provide the fruit juice that gives the syrup its flavor, color and body.
- Granulated sugar
- Sweetens the juice and, at this concentration, helps preserve the syrup.
The step that matters
Keep the syrup hot when canning. Filling jars with hot syrup helps drive out air, and the contents contract as they cool to form a partial vacuum that supports a seal. Letting the syrup cool before filling raises the risk of poor sealing and spoilage.
“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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