Wednesday, October 9, 2013

Fruit syrup

There is a lot to do in the garden right now. I'm harvesting, cleaning and the gardens have to get winter ready. And last but not least, the harvest must be consumed or preserved. Today in the meadow there were lots of raspberries. They only last for about 1 day. So the raspberries that weren't eaten on instant, had to be preserved. And after the bunch of jams, I made fruit syrups today.
Without artificial ingredients for conservation, taste or colour.
And the conclusion it isn't necessary either.

The test team tasted the syrup and they found them to be super tasteful. And I've seen that there were a  lot of yellow raspberries still on the bush. So that should make a special fruit syrup.
But that will go on later this week. When you harvest but don't have enough yield for that day to make a syrup, just wash and freeze the fruit until you've got enough. This recipe works very well with frozen fruit.

A good recipe for the making of the fruit syrup goes like this:


  • Soft fruit (raspberries, strawberries, blackberries and currants);
  • Sugar;
  • Sterilised bottles (cook bottles for 15 minutes in boiling water (include the lids).

Wash the fruit very well and look for irregularities or spots. These spots shorten the shelf life of the syrup. Take a fork and mash the fruit as  good as you can. Put the fruit on low heat and warm until the fruit is about 50 degrees Celsius (don't let it boil). Place a towel in a colander and place it over a bowl. Poor the fruit in it and leave it for about one hour. Then take the corners of the towel and wrench the towel until you've got all the juice in the bowl. Measure the juice and add 90 grams of sugar for each 100 mL. The sugar is used for the sweetness of the syrup as well as for the conservation.
Poor everything back in a pan and warm again until it almost boils. Poor the syrup in the sterilized bottles en put the lid on top but don't fasten it. Let it slightly cool and fasten the lids.
Save the syrup in a cool place like the refrigerator. I always make fresh syrup and I put the remainder of the fruit in the fridge.

4Pure: fresh fruit syrup

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