There are secrets to prepare good fruits in syrup. The quality of ingredients, fruit maturity, cooking, sterilization, and storage methods are necessary to make successful fruits in syrup, but a touch of finesse can make a difference to ensure its quality. You must have the reflex to use some tips for successfully making fruits in syrup.
Fruits in syrup are simply delicious and easy to prepare. We can prepare the syrup over the fruit season for later consumption when fresh ones are not available on the market.
1. The effect of sugar on the fruit in syrup
The physiochemical effect known as osmosis occurs when the mixture is too sweet. The phenomenon results with a significant migration of water starting from the less concentrated zone to more concentrated fruit zone. This bleeding should be avoided because the fruit shrivels. In the opposite case, for a small dose of sugar, fruit will look inflated due to the migration of water from the syrup in the flesh of the fruit; the fruit will then be placed at the bottom of the jar. The idea is to find a balance so that the fruit can float. For this, the dose of sugar should be proportional to the concentration of sugar in the fruit for the fruit floating in the mass of the syrup.
2. The dose of sugar to fruit maturity
We must conduct a selection of fruits and sort according to their degree of maturity. In this case, it is necessary to prepare several different syrup forces. It makes more sense to separate them in different jars. The selected fruits are cleaned, peeled and cut. The syrup is prepared with the right amount of sugar and everything will be poured into a jar. The quality of fruit in syrup is guaranteed when the fruit goes down into the mass of the syrup.
3. Good tips for successful fruit in syrup
Fruit in syrup can be stored in a cool, dry place for four months. For a longer shelf life of 6 or 12 months, it is preferable to employ sterilization. With this operation of canning, you should use a pressure cooker; place the jars previously surrounded by machine and pour the boiled water. Then wait until the heat dissipates and the jars are warm before you store them in a cool, dry place. Fruit in syrup can keep its full flavor despite a long shelf life. It all depends on how they are prepared.
4. An original recipe: apricots in syrup
This preparation will be done within 15 minutes. There should be a cooking time of 10 minutes. This recipe is suitable for 10 people. The ingredients are:
- 1 kg of apricots;
- 1 kg of sugar;
- 1 liter of water;
- a skimmer;
- a jar with a rubber cap.
5. Aqueous fruit to fruit in syrup
one agrees to purchase fresh fruit, ripe and juicy and sort them according to their maturity. The mix of fruits with various individual flavors is also recommended to play on the global flavor. The ingredients aqueois fruits below can be changed according to preference:
- 1.6 kg of rhubarb;
- 1.2 kg of cherries;
- 2 + ½ lemon zest;
- 1 / 2 orange zest;
- 2.5 dl of water, you can substitute white wine or red;
- 500 g sugar;
- 1 vanilla pod, you can replace it with cinnamon, anise star, bay leaf, peppercorns white or black, or the coriander seeds.