Preserved Strawberries
Ingredients
Directions
Make the syrup
Boil the clarified sugar until it reaches a nearly barley sugar consistency.
Add the hulled strawberries to the syrup, ensuring they are well covered.
Gently boil the syrup and strawberries together for 5 minutes, skimming off any foam.
Transfer the strawberries to a pan.
Let the strawberries sit overnight.
Thicken and reheat
Pour off the syrup.
Boil the syrup until it is thick enough to coat the back of a spoon.
Return the strawberries to the thickened syrup.
Bring the mixture to a boil.
Jar and store
Transfer the preserved strawberries to jars.
Cover the jars with paper dipped in brandy.
Secure the jars.
Store the jars in a 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
- Clarified sugar
- Forms a thick syrup that preserves the strawberries and keeps them from spoiling.
- Fresh strawberries
- Provide the fruit that is softened and flavored by the concentrated syrup.
The step that matters
Boiling the syrup to a nearly barley sugar consistency. Sugar must be cooked to a high enough concentration to draw water out of the fruit and inhibit microbial growth. Undercooked syrup may leave the strawberries prone to spoiling, while overcooking can cause the sugar to darken or turn bitter.
“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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