Preserved Strawberries
Ingredients
Directions
Prepare
Strew half of the powdered sugar over the strawberries and let them stand in a cool place for 2 to 3 hours.
Place the strawberries in a preserving kettle over low heat and gradually add the remaining sugar.
Cook the syrup
Boil the strawberries for 15 to 20 minutes, skimming off any foam.
If preserving whole strawberries, carefully remove them from the syrup one at a time while boiling.
Spread the strawberries on large dishes to cool, ensuring they do not touch each other.
Once cooled, return the strawberries to the syrup and boil for a little longer. Repeat this process several times.
Bottle and store
Transfer the strawberries to wide-mouthed bottles and seal the corks once cooled.
Store the bottles in dry sand in a cool, dry place.
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 body and flavor that the sugar syrup penetrates and preserves.
- Powdered loaf sugar
- Draws water out of the fruit and forms a syrup that sweetens and preserves it.
The step that matters
Repeated cooling and boiling in syrup. Each cycle lets sugar slowly replace water in the fruit, so the berries keep their shape. Boiling too hard or too long can split or collapse the strawberries, so keep the boil gentle and watch the fruit.
“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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