Strawberry Preserves
Ingredients
Directions
Prepare
Gather fresh strawberries and cap them.
Weigh the strawberries and place them in a bowl with an equal weight of brown sugar, layering the sugar through the fruit.
Let the mixture sit for a few hours to form syrup.
Cook
Transfer the mixture to a preserving kettle and boil rapidly for 20 minutes.
Store
Use self-sealing cans or glass tumblers to store the preserves.
If using tumblers, cover with brandy paper and seal with a circular paper moistened with egg white.
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
- Fresh strawberries
- Provide the fruit base, flavor, and bulk of the preserves.
- Brown sugar
- Draws water out of the fruit and helps the mixture thicken into a syrup, adding sweetness.
The step that matters
Boil rapidly for 20 minutes. A rapid, sustained boil evaporates water and concentrates the sugar so the mixture thickens and sets. Boiling too briefly leaves the preserves runny and more prone to spoilage.
“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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