Bottle firm, fully ripe strawberries in syrup to enjoy all year long! Please
note that strawberries fade in appearance and lose flavour due to the bottling
process, but they can be added to batters for flavour, or thickened upon opening to make a tasty topping for pancakes, cakes or other baked treats.
Ingredients for
BOTTLED STRAWBERRIES
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Yield
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Strawberries
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Sugar
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1 litre (1 quart)
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1.1-1.3kg (2
1/2 - 3 pounds)
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100g (3.5
ounces)
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4.5 litres (9 pints)
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5-5.9kg (11-13 pounds)
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450g (1 pound)
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7 litres (7
quarts)
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7.7-9kg (17-20 pounds)
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700g (1 1/2 pounds)
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METHOD:
1. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
2. Wash and hull strawberries. Strawberries are
best left whole for bottling.
3. Weigh fruit to determine the bottling
yield.
4. Place strawberries into a large non-reactive container.
Add sugar and stir to combine. Set aside at room temperature for 5-6 hours (or
refrigerate overnight).
5. Prepare jars by boiling in a pot of water
for 10 minutes before filling.
6. Soak lids in hot water (not on heat) for at
least 5 minutes before use.
7. Place strawberry mixture into a large pan. Heat over low to medium
heat until sugar has dissolved and strawberries are hot throughout.
8. Pack hot jars with the hot fruit.
9. Add remaining hot syrup into each jar, filling jars to
1cm (1/2 inch) from the rim.
10. Using a non-metal utensil, remove any
bubbles and add extra syrup if required.
11. Wipe rims to remove any food residue.
12. Add warm lids and twist to secure.
13. Place sealed jars into a pot of boiling
water and boil for the processing time stated below for your altitude. Start
the timer once the water comes to a full boil.
14. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
15. The next day, check jars have sealed
before labelling and dating.
16. Store jars in a cool, dark and dry place for up to 12 months.
16. Store jars in a cool, dark and dry place for up to 12 months.
17. Refrigerate jars upon opening and consume
contents within 2-3 days.
Processing Time
for BOTTLED STRAWBERRIES in a
Boiling Water Bath
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 - 3,000 feet
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Altitude
3,001 - 6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 500ml
(pints)
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10 minutes
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15 minutes
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20 minutes
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25 minutes
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≤ 1 Litre
(quarts)
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15 minutes
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20 minutes
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25 minutes
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30 minutes
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FLAVOUR IDEAS:
Add a pinch of spice or a spoonful of juice (or
liqueur) to a 500ml (pint) jar of bottled strawberries, process according to the
recipe and taste when opening to check flavouring. Make in larger batches as
desired. Add a little bit, taste then adjust to your liking.
o Amaretto
o Apples
o Balsamic Vinegar
o Balsamic Vinegar + Black Pepper
o Blackberry Liqueur
o Cabernet Sauvignon + Black Pepper
o Champagne
o Champagne + Grand Marnier
o Cinnamon
o Coconut
o Coconut Rum
o Grand Marnier
o Honey
o Lemon
o Lime
o Mint
o Orange Liqueur
o Red Wine
o Red Wine + Balsamic Vinegar
o Red Wine + Black Pepper
o Rose Champagne
o Sherry
o Sweet White Wine
o Vanilla.
NOTES:
o This recipe can also be used for other berries, including blackberries, blackcurrants, blueberries, dewberries, gooseberries, huckleberries, loganberries, mulberries, raspberries and redcurrants.
Author: Megan Radaich