Skip to main content
Dessert

Preserved Strawberries

Preserved strawberries are made by mashing bruised berries, boiling sugar and juice, then cooking the berries in the syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Preserved Strawberries

Ingredients

Directions

Prepare the fruit

  1. Separate fine strawberries from bruised ones.

  2. Mash the bruised strawberries and strain through a jelly bag.

Make the syrup

  1. In a preserving kettle, combine the juice and sugar, and boil for 15 minutes until it shows signs of jelling.

  2. Weigh the bruised strawberries, adding an equal amount of sugar to the syrup.

Cook and jar

  1. Add the strawberries to the syrup, cook through, skim off any foam, and transfer to jars.

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

Sugar
Preserves the strawberries and helps the syrup set as it boils down.
Bruised strawberries
Provide the bulk of the fruit and flavor for the preserve.
Strawberry juice
Supplies liquid and natural pectin and acid that help the syrup jell.

The step that matters

Boiling the juice and sugar until it shows signs of jelling. Boiling drives off water and concentrates sugar and pectin. Stopping too early leaves a runny syrup, while boiling too long can make the preserve tough and sugary.

“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.

More preserved strawberries recipes

in Wine 5Whole 4 See all 112 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes