To Preserve Strawberries Whole
Ingredients
Directions
Prepare the fruit
Layer strawberries in deep dishes and sprinkle half the sugar over them.
Gently shake the dish to ensure the sugar touches the bottom of the fruit.
Make the syrup and cook
Make a syrup with the remaining sugar and the juice from the berries, boiling until it jellies.
Add the berries to the syrup and simmer for nearly an hour.
Jar and seal
Transfer the berries to jars and fill with syrup.
Cover the jars with brandy paper.
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
- Hold their shape in the syrup while providing the fruit flavour that the dish is built on.
- Sugar
- Draws moisture out of the fruit and, at high concentration, preserves it by limiting spoilage.
The step that matters
Boiling the syrup until it jellies. Sugar must reach a high enough concentration for the syrup to set and preserve the fruit. Stopping too early leaves a thin syrup that spoils more readily, while overcooking can make it stiff or sugary.
“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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