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Preserved Strawberries

Preserved strawberries are strawberries soaked in a sugar syrup and stored in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Preserved Strawberries

Ingredients

Directions

Prepare the fruit

  1. Remove the stalks from the strawberries.

  2. Ensure the fruit is not bruised or overripe.

Make the syrup

  1. Make a clear, strong syrup using equal pounds of sugar and strawberries.

  2. Let the syrup cool.

Cook and preserve

  1. Combine the cooled syrup with the strawberries in a preserving pan.

  2. Boil the mixture for ten minutes.

  3. Transfer the strawberries to glass jars or pots.

  4. Cover the strawberries with syrup.

  5. Cover the jars with brandy paper.

  6. Seal the jars with leather or bladder.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Makes a strong syrup that sweetens the fruit and helps preserve it.
Strawberries
Provide the fruit that is preserved in the syrup.

The step that matters

Boil the mixture for ten minutes. Boiling concentrates the sugar syrup and helps the fruit hold its shape, so the preserve keeps well once sealed. Fruit that is bruised or overripe will break down during cooking, so choose firm fruit first.

“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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