To Preserve Strawberries
Ingredients
Directions
Make the syrup
Dissolve 7 pounds of sugar in 2 cups of water over gentle heat to make a syrup.
Bring the syrup to a boil and add the prepared strawberries, removing all imperfect berries.
Boil the strawberries gently in a covered kettle until they are cooked through, indicated by uniform color.
Cool and pack
Remove the strawberries with a skimmer and spread them on flat dishes to cool.
Boil the syrup until it thickens, then let it cool and settle.
Place the strawberries in jars and pour the syrup over them, leaving any sediment behind.
Seal and store
Cover the jars with several layers of paper soaked in boiled sugar until candy‑like.
Store the jars in a cool, airy place.
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 that is cooked and preserved in the syrup.
- Sugar
- Sweetens and thickens the syrup, and helps preserve the fruit by drawing out water.
The step that matters
Boil the strawberries gently until uniformly colored. Vigorous boiling can break the berries apart and toughen them, while the sugar syrup needs to penetrate evenly. Gentle heat keeps the fruit whole and cooked through.
“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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