John Myers
Stock: Strawberry Syrup and Classic Strawberry Jam
The perfect stock: strawberry syrup and classic strawberry jam recipe with a picture and simple step-by-step instructions.
syrup
- Fresh strawberries as much as you can get
- Sugar
- 2 piece Lemons
jam
- Fruit residue from syrup
- Preserving sugar 1: 1
- Citric acid
syrup
- Clean the strawberries, quarter them and use the steam juicer to extract the juice together with the lemons cut into eighths.
- Measure the collected juice and add one kilo of sugar per liter of juice.
- Bring to the boil and immediately fill into hot-rinsed bottles and close.
the jam
- Weigh the fruit residue without the lemon wedge from the juicer and add the same amount of preserving sugar and 10 g of citric acid per kilogram. I use gelling sugar 1: 1 because it does not contain any preservatives and the jam has a much longer shelf life.
- Let this mixture stand for about an hour and then bring to the boil. Let it simmer for 4 minutes and then fill it into jars with screw-top lid rinsed with hot water. Close and turn upside down.
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