Canned Strawberries
Ingredients
Directions
Prepare
Pick over the strawberries and place them on a platter.
For each pound of strawberries, add ¾ pound of sugar and let them stand for 2-3 hours to draw out the juice.
Cook and jar
Pour the juice into a preserve kettle and bring it to a boil, skimming off any scum.
Carefully add the strawberries to the boiling juice.
Once the strawberries are boiling, transfer them to warm jars and seal while hot.
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 colour that the preserve is built around.
- Sugar
- Draws out juice from the berries and helps preserve them by binding water.
The step that matters
Carefully add the strawberries to the boiling juice. Berries added gently to boiling syrup keep their shape; dropping or stirring them vigorously breaks them apart and turns the fruit mushy.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.