Strawberries are plentiful, cheap and delicious at the moment.
What if you could save some of that wonderful, summery flavour to have in the middle of a cold winter, poured over yoghurt or ice cream? This is so easy, and you can do them two punnets at a time.
A great idea if you have a few too many and know they won’t last. Or set aside an afternoon, double or triple the recipe, and make a number of jars. This recipe will make enough for a small Agee jar or two jam jars.
- 250g sugar
- 250g water
- 2 punnets of strawberries (500g) hulled
1) Get your jar or jars washed and clean, then pop into your oven set at 120°C for 15 minutes to sterilise. Get the lids and pour boiling water over them to cover and leave until ready.
2) Put the water and sugar into a saucepan and bring to the boil. Simmer for five minutes to make sure the sugar is dissolved. Add the hulled strawberries into the sugar mixture and simmer for about 10 minutes, or until the fruit is soft, but holding together.
3) Ladle the fruit into your jars, then pour over the syrup. Don’t let the mixture cool, keep it warm on the stove as you do this. Seal with their lids and leave to cool. The lid should pull down as it cools, providing that you have sealed it well.
4) Store in a dark cupboard and bring out for a winter’s dessert. Don’t throw away the syrup – it’s great in the bottom of a glass with some sparkling wine poured over or mixed with soda water.