Preserved Strawberries
Ingredients
Directions
Prepare and cook
Weigh 1 pound of strawberries and 1 pound of refined sugar.
Combine the strawberries and sugar in a porcelain kettle over low heat.
Bring to a boil slowly for about 20 minutes.
Jar and store
Carefully remove the strawberries with a perforated skimmer and fill jars nearly full.
Boil the remaining juice for a few minutes longer and fill the jars to the brim.
Seal the jars while hot and store in a cool, dry place.
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, flavor, color and the body of the preserve.
- Refined sugar
- Sweetens the fruit and binds water, helping the preserve keep and set as it cooks.
The step that matters
Remove the fruit gently, then boil the juice. Lifting the strawberries out with a perforated skimmer keeps them whole, while boiling the remaining juice thickens it. Filling jars and sealing them while hot helps create a vacuum seal as they cool.
“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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