When processing the strawberry harvest for the winter, summer residents usually make jam, preserve compotes and freeze them.
This is not the limit of possibilities, because an equally tasty and convenient option is candied strawberries.
They can be used for baking or simply as a decoration for desserts.
Classic recipe for candied strawberries
You will need:
- 1 kg ripe strawberries;
- 800 g sugar;
- 1 liter of water;
- a pinch of citric acid.
How to cook
The berries need to be washed, stemmed, and sorted.
Place the harvest in a saucepan, cover with water, add sugar and put on the fire.
During cooking, you need to stir the future syrup.
When the sugar dissolves and the syrup boils, you need to add citric acid.
After this, the berries are placed in a colander to drain all the syrup. This is repeated up to 7 times.
Then the strawberries need to be dried in an oven preheated to 140 degrees on a baking sheet lined with parchment.
After the berries have dried and become elastic, they are transferred to a glass jar.
Store in a dry place under a lid for 2-3 months. Candied fruits are stored in the refrigerator for about six months.
