Strawberry Preserve
Ingredients
Directions
Prepare
Select large, solid strawberries.
Layer strawberries and sugar in a preserving kettle, alternating between them.
Let the mixture stand overnight.
Cook and rest
In the morning, place the kettle over heat and boil for 15 to 20 minutes.
Pour the mixture onto platters and let it sit for 3 to 4 days.
Transfer to jelly glasses 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 body, flavour and pectin-bearing structure that the preserve sets around.
- Sugar
- Sweetens the fruit and draws out its juice, and helps preserve the mixture and thicken it on cooking.
The step that matters
Boiling the kettle mixture. Boiling must be timed so the sugar-fruit syrup reaches a thick, gel-setting concentration without overcooking, which would darken the fruit and dull its flavour.
“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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