Strawberry Preserves
Ingredients
Directions
Prepare
Pick the strawberries on a dry day.
Wash and drain the strawberries.
Weigh the strawberries and sugar, using 1 pound of sugar for every pound of fruit.
Make the syrup
Combine the sugar with just enough water to make a syrup.
Bring the syrup to a boil, skimming off any foam.
Heat the strawberries in a dish in the oven until hot.
Add the heated strawberries to the boiling syrup.
Boil gently until the fruit is clear.
Finish and strain
Skim the mixture and transfer to jars.
Continue boiling the syrup until it begins to thicken.
Strain the thickened syrup over the fruit to remove any seeds.
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
- Fresh strawberries
- Provide the fruit flavor and the bulk of the preserve.
- Granulated sugar
- Sweetens the fruit and, at high concentration, helps thicken and preserve it.
The step that matters
Boil the syrup until it begins to thicken. Sugar concentration must rise enough to thicken and preserve the fruit. Stopping too early leaves the preserve runny, while boiling too long can scorch the sugar or make it overly stiff.
“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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