What if you could save some of that wonderful, summery flavour to have in the middle of a cold winter, poured over yoghurt or icecream? This is so easy, and you can do them two punnets at a time. A great idea if you have a few too many and know they won’t last. Or set aside an afternoon, double or triple the recipe, and make a number of jars. This recipe will make enough for a small Agee jar or two jam jars.
- Get your jar or jars washed and clean, then pop into your oven set at 120C for 15 minutes to sterilise.
- Get the lids and pour boiling water over them to cover and leave until ready.
- Put the water and sugar into a saucepan and bring to the boil. Simmer for five minutes to make sure the sugar is dissolved.
- Add the hulled strawberries into the sugar mixture and simmer for about 10 minutes, or until the fruit is soft, but holding together.
- Ladle the fruit into your jars, then pour over the syrup. Don’t let the mixture cool, keep it warm on the stove as you do this.
- Seal with the lids and leave to cool. The lid should pull down as it cools, providing that you have sealed it well.
- Store in a dark cupboard and bring out for a winter’s dessert.
- Don’t throw away the syrup – it’s great in the bottom of a glass with some sparkling wine poured over or mixed with soda water.