Preserved Strawberries
Ingredients
Directions
Prepare the fruit
Buy the fruit when not too ripe, pick over immediately, wash if absolutely necessary and put in glass jars, filling each one about two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil.
Pour this syrup into the jars over the berries, filling them up to the brim.
Process and seal
Set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot.
Take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for several years.
Keep 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. See the original page.
Explore the science
What each ingredient does
- Strawberries (in the method)
- Fruit provides the flavour and body of the preserve.
- Sugar
- Sugar sweetens the fruit and helps preserve it by drawing out moisture.
- Water
- Water dissolves the sugar into a syrup that covers the fruit.
The step that matters
Sealing the hot jars. Jars must be sealed tight while the fruit is scalding hot so that air and microbes are kept out during storage. Loose seals let the preserve spoil.
“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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