Strawberries in simple syrup (slatko od jagoda) is a quick Balkan preserve, made by slowly simmering whole strawberries in sugar. Made with just three ingredients (sugar, strawberries, lemon juice), this sauce is great as a dessert topping, a drink infusion, or a dessert. Shall we?
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Background
Strawberry sauce, slatko od jagoda, consists of strawberries preserved in simple syrup. This traditional Balkan preserve was used to welcome guests with a spoonful of sweet fruit and a glass of water.
In its simplest form, this strawberry sauce is made by simmering the fruit in sugar until it achieves soft glossiness. There is no specific recipe, nor exact measurements for slatko. Each family had their own version, passed down through generations.
(You may remember a version of quinces in syrup known as slatko od dunja.)
Strawberry sauce can be used as a topping for pancakes, yogurt, and desserts, stirred into drinks, brushed on cakes, paired with soft cheeses, or served straight as a sweet treat.
And it lasts for months when properly stored!
Why You’ll Love This Recipe
- 💡 Versatile - Use it as a topping, dessert, drink infusion, or a sweet snack.
- 🍓 Whole Fruit is Preserved! - The fruit stays intact, making it the juiciest bite ever!
- ⏳ Only 3 ingredients – Strawberries + Sugar + Lemon Juice!
- 👩🍳 Beginner-friendly – No canning required, just a quick jar sterilization method.
Ingredients
Here are the three ingredients you'll need to make slatko od jagoda.
- Strawberries. Fresh, small, ripe. (They hold their shape better and give the best flavor.)
- Sugar. White granulated sugar.
- Lemon juice. Preserves the color and flavor.
Instructions
Here are simple instructions for this simple syrup with strawberries known as slatko od jagoda.
Step 1. Wash and dry strawberries. Remove stems.
Step 2. Place strawberries in a pot. Add lemon juice and sugar. Cover and refrigerate overnight.
Step 3. The next day, stir and cook over medium heat.
Step 4. Once boiling, reduce to low. Don’t stir—shake the pot gently now and then.
Step 5. Skim off the pink foam.
Step 6. After 40 minutes, test the syrup on a plate. If it runs in a smooth stream, it's done.
Step 7. (Not pictured.) Sterilize jars.
Step 8. Transfer to jars and seal.
Expert Tips
- Use a wide pot so strawberries cook in a single layer to help keep their shape.
- Don’t stir while cooking. Instead, gently swirl the pot.
- For syrup clarity, remove the foam often.
Handling
Serve slatko cold or at room temperature. Serve with yogurt, ice cream, over a dessert or a sponge cake, or infused in liquor or liqueur.
Store in sterilized glass jars in the pantry. Once you open a jar, transfer it to the fridge.
Recipe FAQs
Better not. Frozen ones tend to fall apart, and slatko od jagoda is all about big fruit chunks.
Take a few spoonfuls to a plate. When you pour the syrup, it should be in a stream, not a trickle. This happens about 40 minutes in.
Same family, different dish. Jam is thicker, and is "spreadable." Slatko is a syrup with whole fruit pieces that goes better over yogurt or ice cream.
Stored in a cooler, dark place it can last for several months. Once you open a jar, store it in the fridge for up to 3-4 weeks.
Thoughts?
If you make today’s strawberries in simple syrup (slatko od jagoda) and love it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!
You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.
Prijatno, Dobar Tek, and Bon Appétit!
Strawberries in Simple Syrup (Slatko od Jagoda)
Equipment
- a few glass jars with lids
Ingredients
- 2 pounds fresh strawberries
- 2 pounds white granulated sugar
- juice of half a lemon
Instructions
- Prep the strawberries: Wash strawberries thoroughly. Remove stems and leaves, then pat dry completely.
- Marinate: Place the strawberries in a large pot. Drizzle with lemon juice and cover with sugar. Stir gently, cover, and refrigerate overnight.
- Mix and heat: The next day, strawberries will have released juice. Gently stir the mixture, then place the pot on the stovetop over medium heat.
- Simmer: Stir occasionally to prevent sticking, but try to keep the strawberries whole. Once the sugar melts and the mixture comes to a boil, lower the heat to a gentle simmer.
- Skim the foam: As the sauce cooks, light pink foam will rise to the top. Skim most of it off using a spoon, taking care not to remove the syrup.
- Test for readiness: After about 40 minutes, remove a few spoonfuls of syrup onto a plate. Let it cool slightly, then pour it back with a spoon. If it flows smoothly in one or two streams, it's ready. If it trickles, simmer for a few more minutes and test again.
- Cool: Remove the sauce from heat. Cover the pot with a clean kitchen towel and let it cool completely at room temperature.
- Sterilize Jars: Wash the jars thoroughly and dry them well. Set the lids aside and place jars in the oven (on a tray), starting at 200°F (95°C), and gradually increase the temperature to 300°F (150°C) over 15 minutes. Carefully remove the tray with hot jars using oven mitts.
- Jar and store: Once cooled, pour the sauce into clean hot jars, distributing strawberries evenly. Seal tightly. Stored properly, in a cool, dark place, strawberry sauce can last for several months.
- Serve slatko cold or at room temperature with yogurt, ice cream, over a dessert or a sponge cake, or infused in liquor or liqueur.Store in sterilized glass jars in the pantry. Once you open a jar, transfer it to the fridge.
Donna Kolaetis says
Hello. Thank you for including such clear photos and great instructions. I had not heard of this product before today, but I love the idea of whole fruits, compared to bits of fruit in a jam. This summer, I am going to try this. It also makes it more special that you shared the memories of your Grandmother. Thank you and have a blessed day.
Aida says
Hi Donna,
You're welcome. 🙂 It's easy to make. You can use other berries - raspberries would do well. Have a wonderful day yourself!