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Dessert

Strawberry Conserve

A sweet preserve made from ripe strawberries and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Conserve

Ingredients

Directions

The book gives no oven temperature. The 240°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the strawberries

  1. Pick and crush the strawberries through a fine sieve.

  2. For every 2 teaspoons of juice, use 6 ounces of sugar.

Make the preserve

  1. Boil the sugar until it reaches the soft ball stage (240°F or 115°C).

  2. Remove from heat and stir in the strawberry juice with a silver spoon.

  3. Continue stirring until the conserve begins to whiten and thicken.

  4. Pour into molds or paper cases.

  5. If the conserve is too white, add a little carmine to the syrup.

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

Very ripe fresh strawberries
Provide the juice that gives the preserve its flavour and fruity aroma.
Sugar
Sweetens the preserve and, once boiled, thickens it and helps it set.

The step that matters

Boil the sugar to the soft ball stage. Sugar syrup must reach the right concentration to set properly. Cooking to about 240°F (115°C) gives enough sugar concentration for the conserve to thicken as it cools, so under-boiling can leave it runny.

“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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