Strawberry Preserves
Ingredients
Directions
Make the syrup
Combine sugar and boiling water in a bright tin pan until dissolved.
Place the pan over a kettle of boiling water.
Add the strawberries and boil for 10 minutes, or longer if the fruit is not clear.
Using a small strainer, gently remove the berries and keep them hot.
Boil the syrup down until thick and rich.
Fill and seal
Drain off the thin syrup and pour the rich syrup over the berries to fill the jars.
Screw down the tops immediately.
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
- Dissolves into the syrup and, once boiled down, gives sweetness and thickness to the preserve.
- Fresh strawberries
- Provide the fruit, flavor and color that the thickened syrup surrounds in the jars.
The step that matters
Boil the syrup down until thick and rich. Sugar must reach a high enough concentration to thicken and help preserve the fruit. Stopping early leaves a thin syrup that can spoil sooner and won't set well.
“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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