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Dessert

Sun-cooked Strawberries

Sun-cooked strawberries are sweetened berries boiled, spread, and dried in the sun to thicken into a preserve.

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

Ingredients

Directions

Cook

  1. Combine strawberries and sugar in a pot.

  2. Boil for about 10 minutes.

Dry and store

  1. Spread the mixture on platters.

  2. Place the platters in the sun until the juice thickens.

  3. Transfer to a cup and seal.

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
Supply the fruit flavor and juice that thickens into a concentrated spread.
Sugar
Adds sweetness and draws water out of the fruit, helping it thicken and keep.

The step that matters

Place the platters in the sun until the juice thickens. As water evaporates, the fruit and sugar become more concentrated. The mixture only sets into a thick spread once enough water has left, so it should be checked until the juice visibly thickens.

“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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