Strawberey Sun Preserves
Ingredients
Directions
Make the syrup
Combine sugar and water in a pot and bring to a boil, skimming off any foam.
Once the syrup is cool, pour it over the strawberries in a deep platter.
Sun-dry and store
Cover with glass and place in the sun for about three days until the syrup jellies.
Seal the preserves in jars and store in a cool 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, flavor and most of the bulk of the preserves.
- Sugar
- Sweetens the syrup and, as water evaporates, helps it thicken and set.
The step that matters
Sun-drying until the syrup jellies. Water must evaporate so the sugar concentration rises enough for the syrup to gel. Stopping early leaves a runny syrup that may not keep well.
“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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