Strawberry Preserves
Ingredients
Directions
Wash the strawberries and let them stand for a short time with the sugar over them.
Boil the mixture until it darkens slightly.
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 flavour, natural pectin and acid that give the preserves body and taste.
- Sugar
- Draws moisture out of the fruit and, when boiled, thickens the syrup and helps it set.
The step that matters
Boiling until it darkens slightly. Boiling concentrates the sugar and fruit, so the mixture thickens as water evaporates. Too little boiling leaves the preserves loose; boiling too long can scorch the sugar and make the flavour 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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