Preserved Strawberries
Ingredients
Directions
Make the syrup
Weigh equal amounts of strawberries and sugar.
Make a strong syrup by boiling the sugar with water.
Clarify the syrup.
Preserve
Add the strawberries to the syrup and let them scald for about 10 minutes.
Transfer the mixture into glass jars, cover, and seal.
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 bulk of the preserve.
- Sugar
- Sweetens the fruit and, at high concentration, helps preserve it by binding water.
The step that matters
Scalding the strawberries in the syrup. Scalding softens the fruit so it takes up syrup, but holding it too long can break the berries down. The syrup must be strong, because high sugar concentration is what keeps the preserve from spoiling.
“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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