Preserve Small Strawberries in Strawberry Preserve and Syrup

Preserve Small Strawberries in Strawberry Preserve and Syrup

I buy some cheap tiny strawberries and turn them into strawberry syrup to use on snow cones in the summer time.
Try cooking them in a silicone steamer as well.


Small-sized strawberries
1 pack (300 g)
Demerara sugar
60 g
Lemon juice
1 tablespoon


1. Rinse the pack (about 300 g) of strawberries, cut the leaves off and drain in a colander.
2. Add strawberries, 60 g of Demerara sugar (20% of the weight of strawberries) and 1 tablespoon of lemon juice in a microwave-safe container, cover and microwave for 3 minutes.
3. Gently stir the strawberries to dissolve the sugar. Microwave again without the lid for 3 minutes.
4. Once it starts to boil down, the color of the strawberries get darker. Since it is low in sugar, it cannot be stored for a long time. Freeze it, if you are not planning to use up within three days.
5. Divide any leftover syrup and fruits, and freeze them separately. You can use them in summer to make cold desserts.
6. Freeze the syrup. It can be cut with a knife even if it is frozen.
7. The fruit part can be simmered a little more, or you can add some gelatin to make it thicker. The photo shown here is as it is.
8. Top the toasted bread with ice cream and the strawberry preserves. It goes really well.
9. I added a small amount of bright red strawberry syrup to some milk. You can also try adding it in some wine and soda water to make cocktails, serve it with snow cones, or mix it into jello. This syrup adds a nice color, taste and smell into your favorite dish.

Story Behind this Recipe

The cheap small-sized strawberries appear on the market around when the harvest season for the larger strawberries come to an end.
I buy them in bulk and cook them and freeze them to get ready for the summer dessert time.