Candied strawberry

[Tasty wintering for you)]

Candied strawberry

Category: Blanks

Ingredients
fresh firm strawberries	1.5 kilograms
sugar	1 kg
water	200 milliliters

Cooking method

• We take dense strawberries, preferably of the same size (I had different ones).
• Mine, remove the petioles, spread them on the fabric and let it dry.
• Pour sugar over with water and boil the syrup. The syrup should just boil.

• Put the berries in a bowl and pour the syrup over them. Leave to cool completely.

• When the berries have cooled, remove them with a slotted spoon and put them in a colander.
• Bring the syrup to a boil, do not boil, but bring it up. Turn off.
• Put the berries in the syrup and pour out everything that is glass from them.
• The procedure must be repeated exactly 7 times. Remove the berries, bring the syrup to a boil and add strawberries to it.

• Berries after the fourth time.

• Strawberries after the seventh pouring.

• Remove the berries from the syrup, put in a colander and leave for 2-3 hours to drain all the syrup.

• Place the strawberries on a baking sheet lined with baking paper or a rug. If there is a dryer, put it in pallets. You can simply dry it, covered with gauze, in the sun for several days.

• I dried in the oven at 90 degrees with convection. I opened the oven periodically to let out moisture. I turned the berries over once.
• Candied fruits were ready in 10 hours. They stopped sticking, were elastic and not hard.
• In dryers such candied fruits will dry longer. Hours 15.

• The "by-product" of candied fruits is strawberry syrup. I boiled it and rolled it into sterile jars. I got one liter. It can be used in winter for baking, impregnating cakes, or just add one or two spoonfuls to tea.

• Candied fruits can be rolled in sugar.
• Store in a refrigerator or freezer by covering each layer with parchment paper.
• 
• Tasty wintering for you)

The dish is designed for

350 grams

Cooking program:

oven, dryer for vegetables and fruits

Note

The recipe was spied on the website Eating at home with Elena Kovach. Thank her very much.
Very aromatic, tasty. The process is absolutely not complicated as it might seem. Highly recommend.

Similar recipes

Candied melon (kliviya)

Candied eggplant (Nagira)

Candied chokeberry (V-tina)

[ang-kay]

ang-kay, Great, thanks . To bookmarks. I love these things.

It remains to wait for the strawberries. And she is in no hurry to turn pink. Hangs green and does not blush))
Thank you. Wrote down

[Angela]

Angela, a wonderful winter preparation!

oh, these are the same years as in jam, when they cook for a long time! current they have cha even more hard! just drooling! such a decoration for the cake !!!! I think !!!

Girls, health. It turns out very tasty.

It remains to wait for the strawberries

We already have almost everything. Now just wait for the repair.

[Angela]

Angela, and so far we have only ate enough dill

[ang-kay]

ang-kay, Angela, another strawberry recipe for the winter. Thank you!

[Lyudochka,]

Lyudochka, on health)

[Angela]

How beautiful !!!

Thank you very much, Angela, for the recipe and for your WORK !!!

Angela, can you tell me how candied strawberries differ from dried strawberries?

Thank you Angela !!! The berries went and a lot))) we diversify the winter)))

[Inna]

Inna, Evgeniya, Thank you so much. In winter, nothing is superfluous.

can't tell me how candied strawberries differ from dried strawberries

Inna, I think that with this method of cooking, the syrup completely replaced the strawberry juice, replacing it and sugared the fruit from the inside.

how candied strawberries differ from dried strawberries

In my opinion, candied fruits will be very dry, strong on the bite, "like candy", especially if they are rolled in sugar.
And dried strawberries have a syrup residue, plastic, soft on the bite, more moist

It is already a matter of taste, to what state to bring and what goals are pursued.

In any case, if the berries (any !!!) are well sugared, they will be stored "for centuries". I still have pears Sweet fruits "candied fruits (glace fruits)"

So I understand correctly that the juice is gone and replaced with sugar. And your pears are before my eyes. I remember them when you posted the recipe. But there are no pears. But only when their own grow up. I never buy anything for canning. What I have is what I do. The neighbors promised to treat them with lemon, but they have an old tree and wormy pears most often. If the lemon is normal, you can do it, Tanya, what do you think?

Angela, it seems to me that any pears and fruits are suitable, if only they keep their shape during heat treatment

By the way, my plums stood on the loggia until May, in syrup - the flight is normal
And then she discovered on the loggia a "buried" box of apples in chocolate, opened it with trepidation "what will I see there"? - I saw normal candied apple fruits in chocolate !!!! Lied in a box from about November to May !!!!
That's what sugar syrup means, and completely substituting sugar syrup for raw fruit juice! Sugar is also a preservative, like honey!

that's for sure. Can't I remember any apples in chocolate? I probably missed it.

[Angela]

Angela, Tanechka, thank you very much, girls !!!

The question is, how then do candied fruits differ from dry Kiev jam ?

Personally, I didn't see any difference at all ...

I prepared dry Kiev jam according to this recipe:

2 kg of fruits and berries (apples, pears, plums, cherries, chokeberry)
1 liter clarified apple juice
500 g regular sugar
1 cup fine crystalline sugar

Step 1

Kiev dry jam.
Remove the seeds from the plums and cherries, cut the plums in half. Peel and core apples and pears, cut into medium cubes. Remove the rowan from the branches.

Step 2

Mix everything in a heavy-bottomed saucepan or jam bowl. Pour apple juice into a saucepan, add regular sugar, add 2 cups of water, bring to a boil and cook until completely dissolved.

Step 3

Pour the boiling syrup over the fruit, let cool for 2-3 hours. Bring to a boil over low heat, cook for 5-7 minutes, remove from heat and set aside for 4-6 hours. Repeat this operation 4 more times.

Step 4

After the last time, remove the fruit from the hot syrup with a slotted spoon and place it on a fine wire rack or sieve in an even layer; put a bowl of boiling water below. When it cools down, replace the boiling water with a new one; then again - from exposure to steam, the fruit will become less sticky, and all the syrup will drain. Sprinkle them with fine crystalline sugar and place on a baking sheet. Dry in the oven at 80–100 ° C for 3 hours. Store in jars or wooden boxes with paper over.

And when boiled, they will not disintegrate? Here we do not boil fruits at all, a more respectful attitude, as for me. More fills, but less dancing. Maybe she didn't immediately understand something?

and how then candied fruits differ from dry Kiev jam

Every sandpiper ... and so on ...

It is important to understand the principle: replace the raw juice of fruits and berries with sugar syrup - EVERYTHING !!!!
And to what extent to dry, make soft, dry, and so on ... a matter of taste

And the more completely the replacement takes place, the longer the fruit will be stored and the better quality ...

[Angela]

Angela, Thank you! I'll take note of the recipe. There is a small question, but if it is immature, not white, but let's say not very scarlet? Can I have one, solid?

Oksan, good health. I think it's even better.

Tasty wintering for you)

She will not live to see, Tatyana Although it can be stored well even without a refrigerator (despite the fact that I did it just from the sugar once sprinkled). And dried strawberries are not at all sweet and fragile (sometimes found in muesli), and are different in color (they are more pink)

After all, Tatiana will not live

Finally I am Angela

Added Thursday, 30 Jun 2016 12:02 PM

And dried strawberries are not at all sweet and fragile or something

Not sweet and fragile - chips that are simply dried without pre-processing. And we have all dried with sugar)

[Angela]

Angela, and candied fruits have a pronounced strawberry flavor or rather not than yes?

It's just that most candied fruits, with the exception of citrus fruits, are difficult to identify by taste, just sweet bits of something ...

Like jam.

[ang-kay]

ang-kay, Angela, I'm sorry, I didn't want to offend Just while reading the comments on the recipe, I forgot the beginning, so I wrote Admin (I associate Tatyana with everything that dries and withers)

And we have all dried with sugar

Here I will not argue, I am a self-taught amateur. I always dried without syrup (apples, pears, plums, bananas), I didn't bring them to the state of chips, so for me it was dried fruit. Now I'll take into account the terminology

[Yulia]

Yulia, did not offend at all. We are all here to share and learn)

[ang-kay]

ang-kay, Angela, will you get candied fruits from frozen?
Remained from last year frost.

I think no. After defrosting, it is none.

The strawberry season is in full swing and we love this recipe.
And I don't even know what we love more - candied fruits themselves or their side effect - syrup !!! It is just incredibly fabulous - but we also have aromatic strawberries. So that

Wonderful recipe, Angelique, take note.

[lisa110579]

lisa110579Thank you for your feedback. My Odessa friend says that no candy can be compared to candied fruits. And the syrup ... divine.

take note.

Irishk @, take it. You will not regret.