For the preserve, you need 3 kilos of strawberries, one and a half kilos of sugar and a lemon. Wash the strawberries well, and place in a saucepot, together with the sugar, in alternating layers. Add the lemon juice.<\/p>\n
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Let the saucepot with its content to sit for several hours, until the sugar has brought out the natural fruit juice. Then bring it to a boil, on low heat, skimming and stirring to prevent sticking. After about 45 minutes, take a little of the syrup out on a saucer, to check its thickness.<\/p>\n
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When it has thickened enough, the preserve is ready and you can put it into jars, cover and let cool slowly.<\/p>\n
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There is another way of making both preserve and syrup at the same time. After the fruit has released some juice, take them out into another saucepot, and bring the juice to a boil.<\/p>\n
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After about half an hour, pour some of this juice into the strawberry saucepot and keep boiling until the preserve reaches the desired thickness. Add another 200 grams of sugar to the rest of the juice and boil until you get the syrup you want.<\/p>\n
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Don\u2019t forget that both the preserve jars, and the bottles with syrup must be kept in a cool place.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
June is the time for strawberry harvesting, but also for preparing the delicious strawberry preserve or syrup<\/p>\n","protected":false},"author":125,"featured_media":716281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45966],"coauthors":[],"class_list":["post-174181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-strawberries"],"acf":[],"yoast_head":"\n