Fruit in syrup: discover 10 delicious recipes to prepare at home to enjoy the sweetness of fruit all year round. Simple, quick and perfect for any occasion.

Prepare the fruit in syrup will allow you to create some preserves to enjoy all year round. To prepare the syrup, you can try replacing the classic white sugar with organic and fair trade light cane sugar. If you love fruit in syrup, you can prepare it at home, to save money and avoid wasting fruit that ripens too quickly or that you have in surplus. Here are some useful recipes for preparing the syrup homemade fruit in syrupall year round, with different ingredients depending on the seasons.

Peaches in syrup

peaches in syruppeaches in syrup

The peaches in syrup are one of the most typical summer preserves. Choose organic peaches, or at least untreated ones, perhaps picked by you. This way, you can enjoy them out of season, if you wish, in autumn or winter, avoiding buying packaged products or products that come from far away. For 1 kilo of peaches you will need 500 grams of sugar and 1 liter of water. Here the complete recipe.

Pineapple in syrup

pineapple in syruppineapple in syrup

To prepare pineapple in syrup starting from fresh fruit, start by washing the pineapples thoroughly under running water. With a sharp knife, remove the outer peel and cut away the “eyes” of the pineapple. Next, cut the pineapple into slices about 1 cm thick and from each slice obtain 4 or 5 pieces. Insert the pineapple pieces into sterilized glass jars, filling them up to about 1 cm from the top edge.

Now let’s move on to preparing the syrup. In a saucepan, pour 500 ml of water and add 300 g of sugar. Heat over medium heat, stirring constantly until the sugar has completely dissolved. Add the juice of half a lemon and mix well. Bring the syrup to the boil, then let it simmer for a few minutes.

Pour the hot syrup into the jars, covering the pineapple pieces completely. Make sure to leave about 1 cm of space between the syrup and the rim of the jar. Close the jars with the sterilized lids and let them cool to room temperature. For longer storage, you can proceed with the pasteurization of the jars by immersing them in a pot of boiling water for about 20 minutes.

Once cooled, store the jars in a cool, dark place. The pineapple in syrup will be ready to be enjoyed after at least a week of rest, during which the flavors will blend perfectly.

Cherries in syrup

To prepare the cherries in syrup, start by getting 1 kilo of ripe cherries. Wash the cherries thoroughly under running water, remove the stem and dry them very well. Then let them rest on a clean cloth.

Meanwhile, prepare the syrup. For each liter of water, calculate to use 100 grams of sugar. In a saucepan, pour the necessary water and add the sugar. Heat over medium heat, stirring constantly until the sugar has completely dissolved. Bring the syrup to a boil, then let it simmer for a few minutes.

Distribute the cherries into the sterilized glass jars, filling them to about 1 cm from the top rim. Pour the hot syrup into the jars, covering the cherries completely. Make sure to leave about 1 cm of space between the syrup and the rim of the jar.

Close the jars very tightly with the sterilized lids. To sterilize the jars and ensure safe storage, wrap them individually in clean tea towels and place them in a large pot. Fill the pot with water, making sure the jars are completely submerged. Bring the water to a boil and let it boil for about 20-30 minutes.

Once sterilization is complete, remove the jars from the pot and let them cool to room temperature. Store the jars in a cool, dark place. The canned cherries will be ready to be enjoyed after at least a week of rest, during which the flavors will blend perfectly.

Apricots in syrup

apricots in syrupapricots in syrup

©Kvladimirv/123rf

To prepare a 250 gram jar of apricots in syrup you will need 5 or 6 ripe apricots, 150 grams of water, 80 grams of sugar and 2 tablespoons of lemon juice. You will have to prepare the syrup with water and sugar, to pour into the jars with the apricots, which you will have peeled, cut in half and cooked for a few minutes to soften them. Always pay attention to the formation of the vacuum. Here you can find the complete recipe.

Strawberries in syrup

Strawberries in syrupStrawberries in syrup

Perfect to eat at the end of a meal, they can also be used to prepare or garnish desserts. To prepare the Strawberries in syrup you will need 1 kg of not too ripe strawberries, 30 grams of brown sugar and some water. Here the complete recipe.

Apples in syrup

apples in syrupapples in syrup

To prepare the apples in syrup, start by peeling the apples and removing the core. Cut the apples into slices or wedges according to your preferences and immerse them in a pot full of water and lemon juice to prevent them from oxidizing and blackening. Use the juice of one lemon for every liter of water.

Bring the pot to the stove and boil the apples for about 5 minutes. Then, drain them carefully, but keep the cooking water because you will need it to prepare the syrup.

For the syrup, plan to use 300 grams of sugar for each liter of cooking water. Pour the cooking water into a saucepan and add the sugar. Heat over medium heat, stirring constantly until the sugar has completely dissolved. Bring the syrup to a boil, then simmer for a few minutes.

Arrange the apple slices in the sterilized glass jars, filling them to about 1 cm from the top rim. Pour the hot syrup into the jars, covering the apples completely and leaving about 1 cm of space between the syrup and the rim of the jar.

Close the jars tightly with the sterilized lids. To sterilize the jars and ensure safe storage, wrap them individually in clean tea towels and place them in a large pot. Fill the pot with water, making sure the jars are completely submerged. Bring the water to a boil and let it boil for about 20-30 minutes.

Once the sterilization is complete, remove the jars from the pot and let them cool to room temperature. Store the jars in a cool, dark place. The canned apples will be ready to be enjoyed after at least a week of rest, during which the flavors will blend perfectly.

Pears in syrup

photo source: Shutterstock/Maren Winter

To prepare the pears in syrup, get 1 kilo of not too ripe pears, 200 grams of sugar, water, cinnamon and lemon juice. Start by peeling the pears, cutting them in half and removing the core. If you prefer, you can also cut them into quarters.

In a large pot, pour enough water to cover the pears, add the juice of one lemon and 200 grams of sugar. Mix well and bring to a boil. When the water starts to boil, add the pears and a couple of cinnamon sticks.

Cook the pears for about 10-15 minutes, or until they are tender but not mushy. Using a slotted spoon, remove the pears from the pot and set aside. Continue to simmer the sugar water with the lemon and cinnamon to reduce the syrup, allowing it to thicken slightly.

Distribute the pears in the sterilized glass jars, filling them to about 1 cm from the top rim. Pour the hot syrup into the jars, covering the pears completely and leaving about 1 cm of space between the syrup and the rim of the jar.

Close the jars tightly with the sterilized lids. To sterilize the jars and ensure safe storage, wrap them individually in clean tea towels and place them in a large pot. Fill the pot with water, making sure the jars are completely submerged. Bring the water to a boil and let it boil for about 20-30 minutes.

Once sterilization is complete, remove the jars from the pot and let them cool to room temperature. Store the jars in a cool, dark place. The pears in syrup will be ready to be enjoyed after at least a week of rest, during which the flavors will blend perfectly.

Blackberries in syrup

blackberries in syrupblackberries in syrup

To prepare the blackberries in syrup, start by washing 1 kg of blackberries and drying them gently. Prepare a syrup by bringing 500 ml of water to the boil with 300 g of sugar and the juice of 1 lemon. Pour the blackberries into the boiling syrup and leave to cook for 5 minutes. Distribute the blackberries into sterilized jars, filling them with the hot syrup. Close the jars and sterilize them in boiling water for 20 minutes. Leave to cool and store in a cool, dark place. The blackberries in syrup will be ready after a week of rest.

Berries in syrup

berriesberries

To make the berries in syrup, start by gently washing 1kg of mixed berries such as strawberries, blackberries, blueberries and raspberries, then dry them thoroughly. In a saucepan, bring 500ml of water to the boil with 300g of sugar and the juice of 1 lemon. Add the berries to the boiling syrup and cook for about 5 minutes. Divide the berries into sterilised jars, filling them with the hot syrup. Close the jars tightly and sterilise them in boiling water for about 20 minutes. Leave to cool and store the jars in a cool, dark place. The berries in syrup will be ready to be enjoyed after a week of rest.

Chestnuts in syrup

chestnuts in syrupchestnuts in syrup

This recipe for chestnuts in syrup is a culinary journey that enhances the flavors of autumn in an exceptional way. The aromatic scent of bay leaves and rosemary blends harmoniously with the sweetness of chestnuts, giving life to an irresistible dessert. Ideal as a digestive dessert or to accompany with ice cream, these chestnuts in syrup are a delicacy to share. Here is the recipe to follow step by step.

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