Fruit and berry syrups

Syrups are prepared from fruit and berry juices, preserved with sugar and acidified with tartaric or citric acid. Syrups are prepared from one type of fruit or berry.

To obtain high-quality syrups, you should use strong, ripe, intensely colored fruits and berries with a pronounced taste and aroma. Processing of fruits and berries should be done immediately after harvest. The juice obtained from them should be intensely colored, transparent, retaining the taste and smell of fresh fruits. Storing juice before preparing syrup is not allowed, as mold quickly develops in it and fermentation processes occur.

Making syrup by boiling

The fruits are sorted, removing at the same time unripe, damaged by diseases and pests, dried out, stained and other specimens unsuitable for processing.

The sorted fruits are thoroughly washed with running water, and then the juice is extracted from them. To obtain juice, various methods are used depending on the type of fruit. The juice extracted from the fruit is allowed to settle, filtered through a cloth until completely transparent and then boiled in the following way.

The juice is placed in an enamel container (pan, basin, etc.), heated and the required amount of sugar is added to it (for 700 g of juice - 1.5 kg of sugar). Until the sugar dissolves, cook the syrup over low heat, stirring it constantly with a wooden spatula. Then the syrup is brought to a boil and boiled for 3 to 5 minutes. At the beginning of cooking, a rare foam is released, which is broken up with a slotted spoon, but not removed. By the end of cooking, especially when boiling opaque juice, a thick foam forms, containing various impurities of the juice, which is skimmed off with a slotted spoon.

After 3 - 5 minutes of boiling, add tartaric or citric acid to the syrup (5 - 10 g of acid per 1 kg of sugar), continue cooking for a few more minutes and stop. The hot syrup is filtered through cheesecloth, cooled and poured into clean and dry bottles.

Cold syrup preparation

The cold method is used mainly in the preparation of syrup from raspberries, blueberries, black currants, blueberries, lingonberries, and strawberries. Syrup prepared in a cold way is not candied; in addition, the color and aroma of the fruits used for its preparation are completely preserved, while when the syrup is boiled, some of the aromatic substances evaporate, the color changes to a certain extent, and caramelization of the sugar is often observed.

The juice, squeezed from healthy and thoroughly washed fruits, is filtered through a strainer and cheesecloth, tartaric or citric acid and sugar are added to it and the mixture is stirred until the sugar and acid are completely dissolved. Use the following ratio of juice, sugar and acid: juice - 35%, sugar - 65% and citric acid - from 0.5 to 1%. Or: juice - 350 g, sugar - 650 g and acid - from 5 to 10 g, depending on the type of fruit.

After the sugar has dissolved, the syrup is filtered through several layers of gauze or cloth and poured into clean and dry bottles. Bottles are filled to the base of the neck, corked and filled with paraffin, immersing the neck of the bottle in molten paraffin, or sealed with wax.

Rose hip syrup

To prepare the syrup, fully ripe, but not overripe, rose hips are used. Two kilograms of rose hips are crushed and soaked for 1 - 2 days in 1 liter of water. The liquid is then separated from the berries and filtered. The resulting extract is boiled with 2 kg of sugar over high heat for 4 - 5 minutes and then 7 - 8 g of citric acid is added to it.

The finished syrup is removed from the heat, filtered, cooled, poured into dry dark glass bottles and stored in a dry and cool room.

Cherry syrup

Fully ripe or overripe, brightly colored and healthy fruits are selected for syrup. The cherries are sorted, crushed and the resulting mass is squeezed out. The released juice is filtered through a cloth or strainer. The syrup is prepared using one of the described methods - using cooking or cold method. For 350 g of juice, from 650 to 700 g of sugar and 3 g of citric acid.

Cherry syrup

The syrup is prepared only from brightly colored varieties of cherries. Select healthy, fully ripe (overripe) fruits are also allowed, remove the stalks, wash the fruits with running water and crush them with a pestle.

The resulting juice is filtered through a strainer and cheesecloth and used to prepare syrup. For 350 g of juice add 650 g of sugar and 5 - 6 g of tartaric or citric acid.

Dogwood syrup

1 kg of fully ripe, brightly colored fruits are washed with running water, placed in an enamel pan, poured with 1 liter of water and boiled until the fruits soften and crack. Then the liquid is drained, filtered, mixed with sugar (add 2 kg of sugar per 1 liter of liquid) and boiled for 5 - 6 minutes. At the end of cooking, add 4 - 5 g of citric acid.

The hot syrup is filtered, cooled and poured into dry dark glass bottles. Store in a dry, cool place.

Blackcurrant syrup

Blackcurrant is rich in vitamins C, B1, P and provitamin A. In properly prepared and well-preserved blackcurrant syrup, the vitamins are preserved for more than a year. Blackcurrant syrup has a beautiful color, pleasant taste and aroma. Due to the high pectin content in black currant berries, to protect the syrup from gelling, it is prepared in the following way. Fully ripe healthy berries are separated from the ridges, washed with running water, crushed with a pestle and kept for 1 - 2 days.

During this time, a slight fermentation of the juice begins, causing the destruction of pectin while improving the taste and color of the juice. The juice is filtered through cheesecloth or a strainer, mixed with sugar (for 1 liter of juice - 2 kg of sugar) and boiled for 10-12 minutes in an enamel bowl (tinned dishes should not be used, as the color of the syrup changes in it). The resulting foam is removed with a slotted spoon. A few minutes before removing the syrup from the heat, add 4 g of tartaric or citric acid per 1 liter of syrup.

The hot syrup is filtered through cheesecloth, cooled and poured into dry dark glass bottles. The finished syrup is stored in a dry and cool place.

Raspberry syrup

Carefully sorted, completely healthy, ripe, even overripe raspberries are crushed with a wooden pestle and kept for 1 - 2 hours. The released juice is separated from the pulp, and the remaining puree-like mass is placed in a cloth bag and pressed by hand or pressed using other devices. The amount of juice released reaches 50 - 55% of the weight of the raspberries, or 500 - 550 g of juice is obtained from 1 kg of raspberries.

The resulting juice is allowed to settle and then filtered through cloth or gauze. To prepare syrup from juice, you can use one of the methods described above. For 350 g of juice add 650 g of sugar and 5 g of tartaric or citric acid. The finished syrup is stored in a dry and cool place.

Strawberry syrup

Fully ripe, even overripe, but whole, healthy and intensely colored berries are selected for syrup. The berries are sorted, washed with copious amounts of running cold water, then crushed and pressed, and the resulting juice is filtered through a cloth.

The syrup is prepared using one of the described methods according to the following recipe:

To give strawberry juice a more intense color, you can add juice or syrup obtained from blueberries, black currants or cherries according to the following recipe:

The resulting syrup is filtered, cooled, poured into clean and dry bottles and stored in a dry, cool room.

Blueberry syrup

Selected, ripe, intensely colored fresh blueberries are crushed, kept for 1-2 hours, and then filtered to separate the juice. The remaining puree mass is squeezed out and the resulting juice is filtered. For 1 liter of juice add 2.5 kg of sugar and 5 g of tartaric or citric acid.

The syrup is prepared in one of the following ways: cold or by cooking. The finished syrup is poured into dry dark glass bottles and stored in a dry and cool room.

Rose petal syrup

100 g of red or pink petals of the Kazanlak rose are placed in half a liter of boiling water and boiled for 2 - 3 minutes. Then the liquid is filtered through cheesecloth, 1 kg of sugar and 8 g of citric acid are added to it, brought to a boil and immediately removed from the heat.

The resulting syrup is filtered, cooled and bottled. The bottles are filled with paraffin and stored in a cool, dry place.

Just as great is the variety of healthy wild and cultivated berries, so wide is the range of syrups based on them. Sugar, fructose, stevia or honey are usually used as the base component for the preparation of such syrups. They also act as preservatives. All berry syrups that we offer to buy in our store are completely natural.

The berries for their preparation are collected by hand (wild ones are most often bought from the local population). The collection of raw materials is carried out exclusively in regions with a clean, prosperous environment.

Almost all berry syrups made with sugar are also available in our store in another version - fructose-based. This sweetener allows the use of health-improving berry syrups for those who, for various reasons, are contraindicated in consuming sugar. Buying berry syrups with fructose can be recommended not only for patients with diabetes and those who do not consume sugar, but also for everyone else. Fructose is an easily digestible component; it improves the absorption of valuable elements into the blood and ensures their quick and easy delivery to the necessary organs and tissues of the body.

Berry syrups retain all the healing properties of the berries accumulated in them during the ripening period. Each type of berry has its own vitamin range and its own healing properties. Formulations are available for sale that include several types of berries or are supplemented with herbs. Their recipe is based on centuries-tested recipes of traditional medicine and author's lists of famous herbalists. All of them have been tested in scientific laboratories, and their beneficial effects on the body and harmonious interaction with each other are confirmed by clinical practice and relevant certificates.

Berry syrups have a high concentration of active ingredients and should be taken in doses. Berry compositions for children are appropriately labeled and adapted to the needs and characteristics of the child’s body.

Like any health products, berry syrups act gently and gradually. Neither one-time nor indiscriminate use guarantees a positive effect.

Berry syrups can be diluted with water, taken pure, used in cocktails or to sweeten dishes. The main thing is to do this regularly and in a good mood, and positive results will not keep you waiting.

There are several methods for making jam. One option is to bring the berries and sugar to a boil three times with an intermediate period of several hours. During the first two heating and cooling, according to the law of osmosis, the less saturated solution, i.e. berry juice turns into a more saturated one, i.e. into sugar syrup. The berries become wrinkled and small. And there is a lot of syrup. After the third heating, a reverse reaction occurs - the solutions inside and outside the berries become of the same concentration and the berries begin to absorb the syrup. They become large and juicy, and the syrup surrounding them becomes scarce.
If you stop at the first stage of making jam, you can get two products at once - pure concentrated berry syrup and dehydrated berries, which are very good to use for pies, since this filling does not spread.

Very successful syrup is made from strawberries, cherries, raspberries, plums, black currants and juicy varieties of apples or pears. You can also make syrup from white and red currants, but after extracting the juice, the berries are no longer suitable for further canning; you need to make a compote from them.
The syrup is bright, transparent and retains the aroma of fresh berries.

COMPOUND

berries/fruits and sugar in a ratio of 2:1

Sort the raspberries, but do not wash them.
Wash other berries or fruits and let the water drain.

It is better to cut the strawberries into slices to extract the juice more completely.
It is advisable to remove the pits from the cherries, but you can leave them whole.
Peel and chop apples or pears.
Remove the pits from the plums.

Weigh the berries or fruits and place them in a large enamel pan.
Pour in half a glass of water and add sugar - half the weight of the berries.
But bring to a boil over high heat and carefully remove the foam.

Remove the pan from the heat and leave for 12~24 hours (depending on the room temperature - the hotter it is, the less time you need to infuse the berries).
Drain the resulting syrup through a colander.

Boil the syrup for 5 minutes, pour into prepared scalded jars and roll up.
There are four ways to deal with the remaining berries.
(After extracting the syrup, rub the raspberries through a sieve to get rid of the seeds. In this case, you get raspberry jam.)
1. Place the berries in bags and freeze.
2. Transfer the berries to clean jars, close with polyethylene lids and put in the refrigerator. The shelf life of such berries is 2~3 weeks.
3. Add a little water and sugar to the berries, bring to a boil, place in clean jars and roll up.
4. Place the berries in clean jars, place the jars in a pan of water and sterilize for 15~20 minutes. Then seal it tightly.

Exit: from 3 kg of cherries with pits and 1.5 kg of sugar - 1.2 liters of syrup and 2 liters of dehydrated cherries.

Fruits and berries

Description

Berry syrup Today we will cook from raspberries with gooseberries and use a simple and accessible step-by-step photo recipe for this. The specifics and the process of preparing such a drink are clear and simple. All you need to do is combine the ingredients, boil them and strain. However, even such a seemingly simple recipe has its own subtleties. Perhaps it’s worth starting with the dishes in which such syrup must be prepared. Under no circumstances should you use aluminum or any other iron container: this will cause irreparable harm to the taste of the syrup. It is also very important to strain the juice well through a sieve.

We chose raspberries and gooseberries as the main ingredients for our berry syrup: these berries are common and easy to get, and they are also very tasty. You can use your choice of other berries, or add them to the existing list of ingredients. As for sugar, the proportion of 1 to 1 is ideal for such a syrup. You can’t take less sugar, otherwise the syrup won’t last long, but more is fine, but we leave that to your own taste. Let's start preparing delicious, completely natural and healthy berry syrup for the winter at home.

Ingredients

Steps

Purchase or collect ripe and dense gooseberries to prepare this healthy syrup. Rinse the berries thoroughly in cold water and remove the stems if possible. In case you want to make more syrup, remember the ratio of berries and sugar.



It is also best to pick raspberries from bushes in your own garden: so you will be completely confident in the naturalness of the ingredient used. Also rinse the raspberries under cold running water, placing all the berries in a colander.



Place the gooseberries and raspberries in a deep enamel pan of suitable volume, mash them slightly with a spoon so that the berries release their juice and place on the stove. Bring the contents of the pan to a boil, then immediately turn off the heat.



Pass the berries through several layers of gauze, after which we conveniently squeeze the remaining juice out of the cake as shown in the photo. All the pulp will remain in a kind of gauze bag.



Pour the purified syrup into a clean, identical enamel pan and return it to the stove.



Pour sugar into the pan in portions and stir the ingredients thoroughly after each addition. While bringing the syrup to a boil, stir and completely dissolve the sugar crystals. At the same time, remove the foam from the surface of the liquid, which will certainly form there. We wait for the degree of thickness we need and turn off the heat.



We sterilize small jars for syrup in advance, pour still hot syrup into them and roll up the lids. We hide the cooled syrup in the pantry or in the refrigerator for storage. The finished product can be used to add to tea or ice cream. Delicious, healthy and natural homemade berry syrup is ready.



Bon appetit!