Today I decided to do a more detailed post about syrups and jellies because I think it’s a great idea for using those fruits that are trying to get overcooked. The same principle is used to make jelly or syrup, what defines whether it will be one or the other is the time it simmers on the heat. You can use just one type or any combination of fruits. Here I used strawberries, blackberries and plums.
Along with this combination, you need to have lemon or orange juice (if it is very acidic). So first you blend the fruits in the blender with as little water as possible.
Then for every 200ml of fruit puree, you add 2 tablespoons of lemon juice.
After blending, I passed it through a sieve because in this case I made a syrup, and I wanted it to be very smooth, but you can put it straight on the fire. Notice that it turned into a very thick puree.
The total amount of fruit puree will be boiled with half that amount of sugar. So for example, if after you blended the fruits and added the lemon it yielded 1 cup of puree, you use 1/2 cup of sugar.
Now just stir over low heat until it boils and reaches the consistency you want, remembering that after it cools it becomes much thicker.
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