Strawberries, Whole, Wet
Ingredients
Directions
Prepare
Pick the largest strawberries on a dry day, three or four days after rain.
Make the preserve
In a preserving pan, boil syrup over a brisk fire for 30 minutes.
Add strawberries to the syrup, one layer deep, and boil for 20 minutes.
Remove any scum with paper carefully.
If strawberries start to break, remove them immediately and transfer to pots.
Pot and seal
Once cooled, cover with apple jelly and ensure pots are completely dry.
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 that is preserved, giving flavour and the main texture of the finished preserve.
- Syrup
- Sweetness that draws water out of the fruit and helps keep it preserved.
- Apple jelly (in the method)
- Adds sweetness and forms a set layer over the cooled fruit.
The step that matters
Removing strawberries as soon as they start to break. Prolonged boiling softens the fruit's cell walls and pectin, so the berries turn to mush and lose their shape. Lifting them out at the first sign of splitting keeps them whole in the finished pots.
“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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