Strawberry Preserves
Ingredients
Directions
Prepare
Pick over, wash, drain, and hull the strawberries.
Weigh the berries.
Make the syrup and fill the jars
Boil the sugar and water for 15 minutes to make a syrup.
Fill sterilized jars with the strawberries and cover with syrup.
Let stand for 15 minutes, then add more fruit.
Screw on the covers and place a folded paper or cloth on top.
Process
Put the jars in a kettle of cold water, heat the water to boiling, and cook slowly for 1 hour.
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, flavour, and bulk that make up the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks.
- Water
- Dissolves the sugar into a syrup that the berries are covered with.
The step that matters
Boiling the sugar and water into a syrup. Sugar must fully dissolve and the syrup must be properly heated so it coats and preserves the berries evenly once poured over them.
“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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