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Dessert

Preserved Strawberries

Preserved strawberries are strawberries cooked in a sugar syrup and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Strawberries

Ingredients

Directions

Make the syrup

  1. Make a syrup by cooking sugar with water until it drops from the spoon in a stringy consistency.

Cook and jar the strawberries

  1. Add a few strawberries at a time to the syrup and cook slowly for 20 minutes.

  2. Carefully lift the strawberries out and fill jars with them.

  3. Cook the syrup for an additional 10 to 15 minutes.

  4. Fill the jars with the syrup and seal them while hot.

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

What each ingredient does

Strawberries
The fruit being preserved, providing the main flavor and the texture that holds up through slow cooking.
Sugar
Forms a thick syrup that sweetens the fruit and draws water out, helping it keep.

The step that matters

Adding the strawberries a few at a time. Adding only a few berries at once keeps the syrup near a steady simmer and lets sugar penetrate evenly. Crowding the pan cools the syrup, slows cooking and can break the fruit apart.

“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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