Strawberry Preserves
Ingredients
Directions
Wash and stem the strawberries.
Pour the sugar over the strawberries and let them sit until the juice drains.
Stir gently and cook until it thickens into a preserve.
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, pectin, and flavor that form the body of the preserve.
- Granulated sugar
- Draws juice out of the fruit and helps the preserve thicken and set as it cooks.
The step that matters
Cooking until it thickens. Sugar and fruit must be cooked long enough for the mixture to reach a gel point. Undercooked preserves stay runny, while overcooking can make them stiff and darken the flavor.
“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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