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Dessert

Strawberry Preserves

A sweet preserve made by cooking strawberries with sugar and water until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Preserves

Ingredients

Directions

Prepare

  1. Wash the strawberries thoroughly.

Make the preserves

  1. In a saucepan, combine sugar and water; boil until a clear, thick syrup forms.

  2. Add the strawberries to the syrup and cook until the mixture is clear and thick.

  3. Seal the preserves while hot and store in a dark part of the pantry.

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 body of the preserves as they soften and release pectin.
Sugar
Sweetens the preserves, thickens the syrup and helps preserve the fruit.
Water
Dissolves the sugar so it can form a syrup before the fruit is added.

The step that matters

Cooking the strawberries in the syrup until clear and thick. Cooking long enough lets the sugar concentrate and the fruit's pectin set the mixture. Too little cooking leaves it runny and less safe to store, while overcooking can make it stiff and dull.

“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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