Stawberry Preserves
Ingredients
Directions
Prepare the fruit
Layer a little sugar, then add a layer of strawberries, followed by more sugar. Repeat until all strawberries and sugar are used.
Place the kettle on low heat, shaking occasionally until the syrup forms.
Boil and seal
Boil for 30 minutes, then immediately transfer to jars and seal tightly.
Set in the sun
Set the jars in the sun for a few days.
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
- Supply the fruit, flavour and body that the preserves are made from.
- Sugar
- Draws out juice to form the syrup, sweetens the fruit, and helps preserve it.
The step that matters
Boiling until the syrup forms. Boiling concentrates the sugar and water, thickening the syrup so the preserve sets as it cools. Stopping too early leaves it runny and more likely to spoil; boiling too long can darken the fruit and over-thicken it.
“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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