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Strawberry Preserves

A preserve made by cooking strawberries with sugar and water, then cooling with crushed ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Preserves

Ingredients

Directions

Prepare

  1. Wash the strawberries carefully, avoiding bruising them.

  2. Combine 1 pound strawberries with ¾ pound sugar and water; add crushed ice to taste.

Cook and set

  1. Cook the mixture quickly over high heat for 25–30 minutes.

  2. Remove the strawberries and spread them on flat dishes in the sun.

  3. Boil the syrup until thick and clear.

  4. Pour the hot syrup over the strawberries.

  5. Transfer to jars and serve often.

Recipe from a historical cookbook (Internet Archive).

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, and bulk that the syrup surrounds and preserves.
Granulated sugar
Adds sweetness and, as it concentrates, thickens the syrup and helps preserve the fruit.

The step that matters

Boil the syrup until thick and clear. As water evaporates, the sugar concentration rises, which thickens the syrup and helps preserve the fruit. Stopping too early leaves it thin, while boiling too long can darken or over-thicken it.

“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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