Strawberry Preserves
Ingredients
Directions
Prepare the syrup
Select strawberries as you would for the table.
In a pot, combine sugar with enough water to dissolve it well and bring to a boil.
Cook and set
Add the strawberries and boil for about 30 minutes.
Remove the strawberries and spread them on a dish.
Continue boiling the syrup until it thickens, then pour it over the strawberries.
Set the dish in the sun until cold.
Transfer to glass jars and seal.
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 that is preserved whole, holding its shape in the syrup.
- Sugar
- Sweetens the fruit and, at high concentration, preserves it by drawing out water.
The step that matters
Continue boiling the syrup until it thickens. Sugar must reach a high enough concentration to thicken the syrup and preserve the fruit. Undercooked syrup stays thin and may spoil sooner, while overcooking can make it too stiff or cause sugar to crystallize.
“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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