Preserved Strawberries
Ingredients
Directions
Prepare
Weigh the strawberries and sugar equally.
Sprinkle the strawberries with a little powdered white sugar.
Make a syrup with the weighed sugar and set it aside to cool.
Make the preserve
In a bain-marie, heat the strawberries with the syrup until scalded, then cool.
Once cold, place the strawberries in the prepared syrup and simmer slowly until clear.
Pot and finish
Gently transfer the strawberries to glasses.
Boil and skim the syrup, then let it cool before pouring it over the fruit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Garden strawberries
- Provide the fruit that is softened and preserved in the sugar syrup.
- Best loaf sugar
- Sweetens the fruit and, in a thick syrup, draws out moisture to help preserve it.
The step that matters
Simmer slowly until clear. Gentle heat lets the sugar syrup penetrate the strawberries without boiling them apart. Vigorous boiling breaks the fruit down and clouds the syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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