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Preserve

Cooked Strawberries

Cooked strawberries are preserved by cooking with equal weight of sugar and sun-drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cooked Strawberries

Ingredients

Directions

Prepare

  1. Pick over the strawberries and weigh them.

  2. In a preserving kettle, add an equal weight of granulated sugar to the strawberries.

  3. Ensure the fruit and sugar are no more than 3-4 inches deep in the kettle.

Cook

  1. Heat slowly to boiling point.

  2. Once boiling, cook for 10 minutes, skimming well.

Dry and store

  1. Pour into meat platters, keeping the preserve about 1.5 inches deep.

  2. Place the platters in sunny windows for 24 hours.

  3. If it doesn't shine, let the fruit remain until it does.

  4. Store in preserve jars.

Recipe from a historical cookbook (Internet Archive).

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

Strawberries
Provide the fruit flavour and the bulk of the preserve.
Granulated sugar
Sweetens the fruit and helps preserve it by drawing out moisture and thickening the syrup.

The step that matters

Skimming while the fruit boils. Foam and scum rise to the surface as the fruit cooks. Removing them keeps the preserve clear and stops off-flavours from forming, so skim thoroughly during the 10 minutes of boiling.

“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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