Preserved Strawberries
Ingredients
Directions
Prepare
Hull and weigh the strawberries.
Make a syrup with an equal weight of sugar.
Cook and preserve
When the syrup is boiling hot, add the strawberries.
Cook for about 20 to 30 minutes, being careful not to crowd the berries.
Turn into tumblers or small jars and seal with egg papers while hot.
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, which softens and holds its shape in the syrup during cooking.
- Sugar
- Sweetens the fruit and, at this high concentration, helps preserve it by drawing out water.
The step that matters
Not crowding the berries. Packed berries cook unevenly and release juice slowly, so the syrup thins and the fruit can turn mushy. Giving them room lets the syrup boil around each berry and the fruit keep its shape.
“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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