How to make syrup from sugar and water. Syrups from fruits and berries - recipes with step-by-step photos of preparing preparations for the winter at home. Inverted sugar syrup

02.02.2024

Regular sugar syrup is relatively easy to make because you just mix sugar and water, put it on the stove and stir until completely dissolved. For cooks who like to experiment, there are plenty of tips on how to prevent sugar from crystallizing, as well as extend shelf life and add other flavor properties. In any case, you will get a wonderful sweetener for cocktails, coffee and candied fruits.

Ingredients

1 part water
1-2 parts sugar
Additional water (to sterilize container)
Spoon of vodka (optional - to extend shelf life)

Steps

Make simple syrup

Choose sugar. Typically, white granulated sugar is used to make sugar syrup, but there are other options. Using fine grain sugar reduces the risk of crystallization. And raw brown sugar, such as turbinado or damerara, produces a molasses-flavored brown syrup that's great for rum and bourbon cocktails.

Skip the icing (powdered sugar) because it contains cornstarch, which does not dissolve in water. Because of this, the syrup turns out cloudy and grainy.

Measure out the required amount of water and sugar. Take sugar and water in equal proportions, and then dissolve them in a saucepan. To make simple syrup, measure out equal amounts of both ingredients. And to get a thicker version, you need to take twice as much sugar as water.

Heat and stir. Place the water and sugar on the stove and turn on the heat. Stir until all the sugar crystals have dissolved in the water. It usually dissolves in a few minutes, but large quantities of sugar may take longer.

Rinse the sugar off the inside of the saucepan. A small grain of sugar left in the syrup can cause a lot of hard crystals to form. If you notice any sugar remaining on the sides of the pan, use a damp pastry brush to sweep it into the syrup. Or cover the saucepan with a lid for a few minutes so that the condensed steam flows down the walls of the dish, washing away the sugar.
- Since the lid retains most of the water vapor, it is natural that the syrup will boil faster if the pan is covered. Therefore, it should be cooked over very low heat.
Set the syrup aside to cool. The syrup should be prepared for storage as soon as it has cooled to room temperature.
- If the sugar crystallizes during the cooling process, it means too much water has boiled away or it has not completely dissolved. Add some water and heat the syrup again.
Sterilize the container. Pour water into a small saucepan and bring it to a boil, then pour into a clean jar or bottle. Also pour boiling water over the lid. Sterilizing the container will reduce the likelihood of sugar re-crystallization and extend the shelf life of the syrup.
- If you are not going to use the syrup right away, then store the product in a transparent container and make sure that mold does not form.
Put it in storage. Pour the hot water out of the container and immediately pour the syrup, which has reached room temperature, into it. Screw on the lid and place the syrup in the refrigerator.

Use Variations
1. Prepare the syrup without heating. Sugar dissolves in water at room temperature if you shake it thoroughly. Due to the lack of heat to sterilize the syrup, this option will last about two weeks. In terms of taste, bartenders didn't agree on the best results. Therefore, try both options and choose for yourself the one you like best:
  
  Infuse the syrup with additional flavor properties. For saturation, simmer it over low heat with herbs or spices for 35-40 minutes. Stock up on cinnamon and nutmeg syrup for winter holiday desserts or basil for fancy cocktails.
2. Prepare the Gomme syrup. The addition of gum arabic creates a velvety texture and reduces the likelihood of crystallization. This old-fashioned recipe is making a comeback thanks to its smoothness that adds a wonderful flavor to cocktails:
  - Bring the water to almost a boil. Slowly dilute an equal amount of gum arabic in it. Mix until sticky and mostly smooth.
  - Remove from heat and leave for two to three hours. To avoid lumps, stir the syrup a few more times.
  - Start cooking the sugar syrup as mentioned above. Pour in water twice as much as for gum arabic.
  - Once the sugar has dissolved, allow the mixture to simmer while stirring slowly.
  - Allow the syrup to cool, then skim off and discard any scum that has formed on top.
3. Caramelize the syrup. Add this dark caramel flavor to whiskey cocktails or bittersweet chocolate cake. Wear gloves and step away from the pan because melted sugar can cause serious burns. Do the following:
  - Heat the sugar (solely) in a stainless steel pan, stirring it every 30 seconds.
  - For the caramel syrup. Add water once the sugar has melted. Stand back a little before pouring as this will cause a violent splashing reaction and evaporation. Stir the mixture constantly at a rapid pace until a syrup forms.
  - For roasted caramel syrup. Turn on the hood or open the windows, as this will create smoke in the kitchen. Wait until large bubbles begin to appear in the sugar, in addition (after 15 seconds or so) for the syrup to darken. Pour in water and stir gently. It will take some time for the solid sugar to dissolve.
- Hot syrup will burn and harden if it comes into contact with skin. Be careful not to get splashed.
- Do not leave the mixture unattended, otherwise it may burn.

Various ways to properly prepare sugar syrup.

Sugar syrup requires precise proportions and strict adherence to cooking rules when preparing. It doesn’t matter whether it is intended for making jam, compotes, cocktails or soaking cakes. Violation of these requirements leads to poor quality and unpleasant taste of the finished product. Let's look at ways to properly prepare sugar syrup in this article.

How to cook sugar syrup for jam from cherries, apricots, gooseberries: proportions of water and sugar, recipe

The basis for delicious jam

The cause of jam that is too sweet or fermented or moldy is most often due to the incorrect use of the sugar to water ratio. Therefore, it is important to know the necessary proportions for different berries and fruits. For example, for jam made from strawberries, raspberries, cherries, apricot pieces and some other fruits, no water is added at all, since when mixed with sugar they produce a lot of juice.

For fruits with normal juiciness and sugar content, take:

1-2 tbsp. water
1 kg granulated sugar
0.5 tsp citric acid (if desired)

Prepare as follows:

Pour granulated sugar into a wide, low stainless steel pan.
Fill with boiling water
Place on the stove
Stirring constantly until the grains dissolve, bring to a boil.
Boil for 3-4 minutes
We get rid of the foam that appears using a slotted spoon.
Pass through gauze cloth
Then cook for a couple more minutes without stirring
Just before it’s ready, add acid, which will protect the jam from sugaring.

Using the classic version of preparing syrup for various fruits, it is necessary to maintain the correct proportion depending on their juiciness and sweetness.

How to cook sugar syrup for soaking cakes, cakes, biscuits: proportions of water and sugar, recipe

Classic way

To prepare 500 g of syrup you will need:

9 tbsp. granulated sugar
13.5 tbsp. warm water

Main stages of the technological process:

Prepare stainless steel dishes with a thick bottom
Rinse it with cold water
Add sugar
Fill with water
Cook over low heat, constantly stirring with a silicone or wooden spatula.
As soon as the grains disperse, stop stirring and bring to a boil
After the foam has formed, remove it and remove the container from the stove.

To impart specific taste qualities, add to the hot glaze of your choice:

50 ml cognac
75 ml lemon tincture
A mixture of 10 ml coffee and 1 tsp. Roma

How to cook sugar syrup for compote for the winter: proportions of water and sugar, recipe

Standard ratio of components:

200–350 g sugar
1 liter of water

It's very easy to prepare:

In a stainless container, heat the liquid to 35-40 degrees
Add sugar while stirring
Cook over low heat until bubbling bubbles form.
If necessary, strain and pour in the berries.

Depending on the type of fruit, a certain concentration of syrup is required.

How to make sugar syrup for cocktails?

Various sweet options

Standard option

We prepare:

100 g – sugar
100 ml – water (filtered)

Let's start with the manipulations:

Boil the liquid
Pour into sugar
Stir until the solid crystals completely dissolve
Cool the syrup
Strain

Recipe from the time of Queen Victoria

Sugar (fine) – 200 g
Water – 100 ml

Methodology:

Mix the bulk ingredient with boiling water
Heat using a water bath, stirring constantly
When the sugar grains dissolve, the syrup is ready.
Don't forget to strain it after cooling.

Original version of "Rock Candy"

We purchase in advance:

150 g each white and brown sugar

We additionally prepare:

150 ml water
2-3 drops vanilla essence

Main stages of work:

Initially, we carry out manipulations similar to the previous recipe:

dilute sugar with water
melt the mixture in a water bath

Add vanilla
Stir
Then cool
Strain

How to cook invert correctly?

Prepare foods:

Sugar – 700 g
Water – 310 ml
Baking soda – 3 g
Citric acid – 4 g

Technological process:

Use a thick-walled pan for cooking
Mix sugar and hot water in it until the bulk product is completely dissolved
Heat over high heat until the mixture comes to a boil.
Add the prescribed portion of citric acid
Stir
Evaporate the syrup, covered, without stirring, for about half an hour.
As soon as the mixture acquires a golden color, remove from the stove, pour in baking soda dissolved in a small amount of water.
The solution will foam - a normal reaction of the acid-base compound has begun
After 10 minutes, when the “cap” drops, move the finished syrup into a clean container
Cover tightly with a lid
Can be consumed immediately or as needed

How to make caramel correctly?

Caramel syrup

Required components:

Granulated sugar – 150 g
Purified filtered water – 150 ml
Fresh lemon juice – 15-20 ml

Production technology:

Combine sugar and fruit juice in a thick-walled saucepan
Melt using low heat until the dry product is completely dissolved.
Next, let it sit on the stove for a couple more minutes.
Then pour in boiling water
Stir
Cook over moderate heat, stirring systematically until the color is light caramel.

How to prepare glucose properly?

The factory technology for preparing a real glucose suspension is very complex. It is not possible to repeat it at home. Many recipes use glucose syrup, which home cooks successfully replace with invert syrup. The preparation method is given above.

How to prepare raspberry syrup correctly?

Product set:

Raspberries - 1 kg
Sugar - 2 tbsp.
Water - 4 tbsp.

Wash the berries well
Fill with cold water
Heat until bubbles appear on the surface
Reduce heat to medium, cook for a quarter of an hour
Periodically remove the foam
Next, filter the solution
Add sugar to the resulting liquid. We reserve the berries for preparing other dishes.
Boil after boiling over low heat for 5-10 minutes
Pour into a clean container
Seal tightly
Use as needed

Why doesn't sugar dissolve in syrup?

Basic errors

There are certain rules for preparing sugar syrup, violation of which leads to sugar crystallization. Small lumps appear in the solution or the whole syrup turns into a large lump.

The key to clear syrup is the following axioms of preparation:

Stir the solution constantly during preparation.
After the sugar has completely dissolved, further stirring is prohibited - this is one of the reasons for crystallization.
Use a wet brush or cloth to wipe off the top layer of syrup remaining on the sides of the pan. The introduction of these residues into the solution also leads to the formation of lumps.
Do not forget to periodically remove the foam to obtain a clear suspension.

How to determine the readiness of sugar syrup?

Try different ways

Scoop up the prepared syrup with a spoon:

Flows down the edges in two streams - ready
One - cook some more

Place a little syrup on a spoon located on a piece of ice - the finished suspension flows down in a uniform drop, behind which even a thin string of syrup does not stretch
Tilt the container with the sugar solution. Draw a strip along the bottom with a spoon: if the line with jam does not spread, it is ready

Using all proportions and methods of preparation in strict accordance, the syrup will be tasty, transparent and of the required concentration. Any dish prepared on its basis will delight you with its taste and, if necessary, its shelf life.

Video: Basic Lessons: Sugar Syrup

No one will argue that homemade alcohol is safer than store-bought alcohol. And if it has a pleasant aroma and color, then it is also pleasant to drink. But the taste can be made much more pleasant. And all you need to do is add syrup to the moonshine.

Almost all those who like to prepare alcoholic drinks at home and based on it encounter sugar syrup. Those who do not understand its preparation can say that it is all extremely simple. But in reality, everything is not as it seems at first glance. And if you prepare sugar syrup incorrectly, it will not improve the taste of the drink, but will completely ruin it.

Therefore, before you start cooking, you need to understand it properly. Namely:

what varieties it comes in;
how to make sugar syrup at home;
how to prepare invert syrup;
how to make syrup for cocktails and infusions with caramel flavor.

How to make basic syrup

It is not customary to use granulated sugar in preparing cocktails with alcohol. Its crystals may not

Sugar syrup

only spoil the texture of the drink, but also the taste. This is why bartenders replace sugar with sugar syrup.

Cooking basic, or also called simple, sugar syrup is quite simple. For this you will need:

100 g granulated sugar;
100 ml hot water.

The ingredients must be mixed until they are completely dissolved. After cooling, the mixture must be strained.

But for preparation, sweeter sugar syrup is usually used. To prepare it, you need to take 200 g of sugar per 100 ml of water. And the cooking technology will be slightly different. Since a large amount of sugar is less soluble in a smaller amount of water, it is necessary to make a water bath. Bring to readiness over low heat.

How to determine a sample

In recipes you can often find the phrases: “boil the sugar syrup until it tastes like a hard ball” or
“Take a test on a thin thread.” Don't be scared and put the recipe aside.

What types of syrup are there:

basic, which is not thick and not sticky in texture.
"A Thin Thread" It is determined very easily. You need to take a little mixture and drop it on your index finger soaked in water. Cover it with a large one and release it. In this case, this thin thread should form, which will break literally after one or two centimeters.
"Ball". To determine the sample, you need to drop the syrup into a glass of cold, or even ice, water and quickly remove it. When ready for this test, you can easily roll it into a ball.

Cooking rules

And yet, no matter how simple the recipe may seem, when preparing it, some rules must be followed:

When cooking, it is necessary to remove the foam. It is worth noting that when using refined sugar, less foam is formed.
In order for the sugar to dissolve, it must be stirred continuously. Otherwise, it may simply settle to the bottom and burn. But after dissolution, you can no longer stir it.
You need to cook it at a low temperature, when it barely gurgles.
It is advisable to take a pan with a thick bottom. You can use a cauldron.
Sugar can always be replaced with powdered sugar. But it is necessary to measure not by volume, but by weight.

Making caramel syrup

To prepare homemade alcoholic drinks, caramel rather than sugar syrup is often used. Winemakers use it to sweeten, color, and add a unique aroma to homemade alcoholic beverages.

And making caramel is also very simple. It must be cooked until it begins to acquire a dark color. After this, it must be diluted with water or a small amount of basic syrup.

Sugar caramel syrup can be of three types:

light caramel. It is thick and has a light honey color. If you drop still hot caramel into a glass of cold water, you will get a hard drop that crumbles on your teeth.
Dark. It has a consistency similar to the previous type. But its color is closer to brown and its aroma is more intense. It is used to infuse alcohol with a rich caramel aroma and characteristic color.
Zhenka. Also used to color alcohol. But not everyone likes its strong aroma with light smoky notes.

Preparation of invert syrup

When inverted, sucrose breaks down into two components: fructose and glucose. Invert sugar
present naturally in honey. Prepared independently, it is very similar to honey. This is an ideal option for those who are allergic to natural beekeeping products. And in winemaking it is used to give drinks a taste with a slight sourness.

But it is most often used for making moonshine mash. With this ingredient, it ferments much faster, and the drink comes out with a more noble taste. Even the heads and tails have a less pungent odor. And the taste of moonshine from such mash is more pleasant than from ordinary sugar.

Mash recipe with invert syrup

You will need the following ingredients:

granulated sugar - 2 kg;
water - 1 liter (a little more is possible);
citric acid - 15 g.

In a thick-walled saucepan, combine sugar and water. You can use enamel cookware. Bring to a boil over low heat.

When it boils, you need to remove the foam and add citric acid. Remove the foam that will stand out again with a slotted spoon.

Once there is no more foam, close the pan tightly with a lid. If there is a hole in the lid for steam to escape, it must be sealed with bread crumb.

Cook on the lowest heat for 25 minutes to 1.5 hours. Cooking time depends on readiness. And it is determined by a test on a thick thread. When the mixture reaches the desired consistency, remove from heat and let it cool.

You can start preparing excellent moonshine based on the resulting mash.

Moonshine also needs to be sweetened correctly

To give the finished moonshine a sweet taste, basic sugar syrup is used. But before When using it, let it sit for two weeks. During this time, the so-called “silt” will settle and settle. It can negatively affect the taste of the drink.

When mixing moonshine with sugar syrup, carbon dioxide is released. The mixing process is completed when gas evolution stops.

Then you need to put several tablets into the resulting drink and mix thoroughly. Let the mixture sit for another couple of hours. After that, it remains to strain through a cloth or gauze folded in several layers.

The resulting drink must be bottled and left for at least three days in a dark place with a temperature of 3-4 degrees.

All these manipulations will not be in vain. Thus, moonshine acquires a pleasant, soft taste. And even the specific aroma of alcohol almost completely disappears.

To diversify your collection of homemade alcohol, you just need to learn how to properly prepare sugar syrups. After all, they open up a huge scope for searching for new tastes.

Modern medicine guards your health:

ZBProstatic>>> - urological patch: a modern method of treating prostatitis, impotence, infertility and other male ailments!;

Leviron Duo>>> - a remedy for liver restoration: living dihydroquercetin cells are a powerful helper for the liver!;

AlkoProst >>> - drops for alcoholism: treatment of alcoholism in 30 days!

Sugar syrup and the caramel obtained during its cooking are solutions of sugar in water, boiling at high temperatures. Weak sugar syrup, which is most often prepared for soaking biscuits and making glaze, is prepared by dissolving 500 g of sugar in 500 ml. The syrup is brought to a boil, boiled for 1-2 minutes, as a result of which, as it cools, it remains liquid. If the sugar syrup is cooked for a longer time, the water will evaporate and the sugar concentration will increase. At different stages of syrup cooking, the sugar concentration is different, and the properties of such a solution are different, and therefore its confectionery use. Therefore, an experienced pastry chef knows all the cooking techniques by heart. sugar syrup, and what states the syrup goes into as it cooks.

A professional confectioner has a special sugar thermometer in his arsenal, which allows him to accurately determine at what stage of cooking the syrup is. The set of temperatures corresponding to each state is a sugar scale. There are 12 such stages (states of sugar syrup), and sometimes less or more. Each stage has its own name and number. At home, in the absence of a sugar thermometer (if you still have one, we definitely use it), the readiness of sugar syrup can be easily determined by a set of external signs, which confectioners nicknamed “test”. The most important stages of syrup readiness are given their own names, depending on what external signs a few drops of syrup have after certain manipulations with them. Sometimes culinary recipes indicate only the name of the sample to which the sugar syrup should be brought and not a word about how this should be done.

Liquid syrup(15 °C according to a sugar thermometer) - thin, non-sticky syrup. It is used for pouring winter compotes and preparing compotes based on dried fruits. Can be used in combination with fruit juice (light sorbets).
Thin thread(100 °C). The syrup has already become sticky. If you squeeze a drop of syrup between your fingers (first put the syrup in a spoon, moisten your fingers with cold water), and then unclench them, a thin, rather fragile, quickly breaking thread is formed. The syrup at this stage is suitable for making jam from dense, hard fruits, such as pears, apples with dense pulp, quince, carrots. Sometimes it is used to prepare other homemade preparations - compotes from soft berries (strawberries, raspberries) and jellies.
Middle thread(103-105 °C). When you unclench your fingers, a thin, but less fragile (does not break longer) thread of syrup is formed. The syrup in this state is used to make jam.
Thick (large) thread(106 -110 °C). The syrup becomes noticeably thicker, now more effort is required to spread the fingers, and a thick thread is formed that is quite strong and hardens quickly. It is used for preparing all types of jams from tender berries, when preparing most berries and fruits for the winter, as well as for making glazes and butter cream.
Weak fondant. (110-112 °C). Getting into a glass of cold water, a small amount of such syrup turns into a loose mass, reminiscent of thick sour cream. This sample is only important to determine the proximity of the next sample.
Fudge. (113-115 °C). A drop of syrup at this stage in a glass of cold water hardens, forming a denser piece. If the recipe calls for this particular test, then you need to immediately stop boiling (it is better to place the container with sugar syrup on ice), since this test is very unstable. Used in the preparation of fudge and candy fillings.
Weak (semi-hard, soft) ball(116-118 °C). When placed in cold water, sugar syrup hardens into a ball, but with a very soft consistency. Such a ball is easily affected, it is sticky and quickly loses its shape when pulled out of the water. This syrup is required for making fudge, toffee, nougat, candied fruits and figs, and sometimes for gingerbread dough (combined with flour and honey). By whipping, this syrup can easily turn into caramel.

A hard (large, strong ball) ball(121-130 °C). When hardened in cold water, a drop of syrup forms a dense, hard, sticky ball, which after some time loses its ability to wrinkle. The syrup at this stage is suitable for producing sweets, toffees, toffees, and Italian meringue.
Crackling or hard crunch(150 °C). To make sure that this stage has occurred, you need to pick up the boiling syrup with a fork and blow hard on it. If the syrup immediately turns into a film or a bubble forms and comes off the fork entirely, then the “crack” test is ready. Used for making meringues, cakes, decorating and making sweets.
Light caramel (160-170 °C). Boiling syrup poured into cold water forms a hard piece, an icicle, that does not stick to the teeth and crumbles like glass when pressed or from a strong blow. If you drop it on a white plate, you can immediately see that the caramel has a honey tint. Sugar syrup of this sample is used to make caramels, lollipops, montpensiers or for decoration (amber glaze).
Bypass or dark caramel(165-177 °C). Dark caramel has the same fragility as sample No. 10, but the color of the caramel is already yellowish-brown. Dark caramel is used to make some types of candies and caramels, but mainly for grilling. Bypass can be used as a coloring and flavoring in the preparation of some desserts, drinks and creams, which gives these dishes a bright caramel aroma.
Combustion(Zhzhenka, 190 °C). Sugar at this stage turns dark brown, acrid smoke appears and the characteristic smell of burnt sugar appears. Zhzhenka is diluted with boiling water to a sticky syrup and used for coloring sweets, candy fillings, gingerbreads, icing, kvass, creme brulee ice cream, pastries, cakes, various drinks, and sweet soups.

How to make sugar syrup

Proper handling of sugar is the key to success in making not only jam at home, but also simple dairy and creamy confectionery products: fudge, toffee, grillage.

Rules for preparing sugar syrup:

At preparing sugar syrup You should always get rid of the foam before adding other ingredients to the syrup. Using refined sugar or crushed sugar rather than granulated sugar for syrup reduces the volume of foam formed.
After adding sugar to the water, the solution must be stirred all the time to avoid the sugar burning. But, as soon as the sugar has completely dissolved, the syrup cannot be stirred; nothing unnecessary should be added to it, so as not to cause crystallization.
As soon as all the foam has been removed, you need to clean the edges of the dishes from grains of sugar - either shake them into syrup with a brush, or wipe the walls of the dishes with a damp cloth. This will help you easily prevent sugar from building up on the edges of the pan and causing it to burn.
Sugar syrup should be cooked over high, even heat, without sudden temperature fluctuations.
For cooking sugar syrup, dishes with a convex bottom or brass (copper) ladles (bowls) are suitable. High temperatures when cooking syrup require the use of heavy, thick-bottomed dishes that can hold the heat well.
To prepare syrup for dry confectionery mixtures, dough, drinks and cakes, it is best to use grated sugar, crushed sugar or special confectionery (the so-called “tambourine”) powdered sugar. Granulated sugar is usually not used in confectionery, as it contains impurities and produces a syrup of low concentration.

Preparation of sugar syrup and caramel:

In order to practically see all these stages through which sugar syrup passes or to obtain weakly concentrated samples, it is better to prepare a solution by taking 400-450 g of sugar and 500 ml of water. Place the dishes on high heat, stir, skim off the foam. As soon as the syrup boils and the foam is removed from it, you will get sample No. 1. Further evaporation of the water will make it possible to clearly see the transition of the remaining samples from one to another. With samples No. 5 and 6, the amount of water will be reduced by half (to 240-250 ml per 400 g of sugar). The proportions used to prepare the most concentrated syrup are 500 g of sugar per 125 ml of water. This is much more convenient, for example, cook caramel- the solution is initially concentrated and there is no need to boil the syrup for a long time.

When the sugar has completely dissolved and all the foam has been removed, you need to stop stirring and increase the heat slightly. Rinse the sugar thermometer in warm water and place it in a saucepan. Bring the syrup to a boil and boil, without lowering the heat or stirring the solution, until the temperature corresponding to the required sugar test.

Before using a thermometer, you need to make sure that it is working properly. When water boils, the thermometer should show 100°C. If its readings are a couple of degrees higher or lower, then it is necessary to make adjustments when measuring the temperature of the syrup, that is, increase or decrease it accordingly.

As soon as the syrup reaches the desired stage, stop cooking - remove the thermometer and place it in a jug with hot water, remove the pan from the heat and immediately place it in a bowl with ice. If you do not have a sugar thermometer, judge changes in the sugar syrup by the external signs described for each sample, which becomes much easier once you have some experience in cooking sugar.

Some housewives cook preparations for the winter from berries and fruits, using all the ingredients without any strict proportions, by eye. This often leads to the fact that thick vitamin mixtures turn out to be overcooked, which later - during storage - leads to excessive sugar content of the mass. There are also opposite situations when, due to an insufficient amount of loose sand, jams and jams begin to ferment and become moldy.

Therefore, you need to know when and how to cook syrup for jam. This article provides useful tips and a sweet mixture of sugar and water. It is also described how the ratio of products depends on the juiciness of fruits and berries.

In what cases is syrup used for jam?

The choice of technology and method of processing vitamin raw materials is influenced by the juiciness of fruits and berries. In this regard, many fruits do not need to be filled with a sweet solution, because even after simply mixing with sugar they release a sufficient amount of juice. Therefore, sugar syrup is usually not used for raspberries, cherries, apricot pieces and some other juicy fruits.

But this rule can be ignored if your goal is to get a beautiful treat consisting of whole berries and clear liquid. Therefore, try to always stick to recipes that indicate the ratio of ingredients in order to obtain jam syrup of the desired concentration and volume. This is guaranteed to ensure a successful result!

Another reason when syrup is used for jam is the peculiarity of the heat treatment of the dish. We are talking about the “Five Minute” recipe, the technology of which is, in principle, the same for all fruits and berries. It is thanks to the rapid heating of fruits in syrup that canned products are stored for a long time without spoiling. Pour the boiled mixture of sugar and water onto the prepared pieces and place on the fire. After a short cooking, pour the jam into jars and roll up.

In cases where the work takes place in several stages, the fruits are poured with cold syrup and allowed to steep in it. Only after this the fruits release juice, and the jam begins to be prepared by heating it two or three times.

Sugar syrup for jam: recipeclassical

Consider the standard ratio of the main ingredients. To process 1 kg of fruit, they usually take the same amount of sugar. When the fruit is dense and dry, a syrup is prepared and poured into the prepared mass. To do this, for every kilogram of sugar you need 1-2 glasses of water. These two components are put on fire and, stirring for better dissolution, boil for 2-3 minutes.

When quickly cooking fruit masses, some gourmets replace some of the sugar in the syrup with honey, which should be placed in a slightly cooled liquid without boiling. Try, for example, making this delicacy from strawberries. Take 1 kg of whole ripe, but firm, berries and pour in slightly cooled syrup from 1 incomplete glass of raw water, 0.5 kg of white sugar and 400 ml of any honey. Place on the fire, bring to a boil and cook for 2-3 minutes at intense bubbling. Pour the mixture into jars and roll up immediately. No additional sterilization is required.