Strawberry Preserves
Ingredients
Directions
Prepare
Cap the strawberries.
Combine 1.5 pounds of sugar with each pound of strawberries.
Macerate and cook
Let the mixture stand for 23 hours.
Boil the mixture for 30 minutes.
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, flavour and colour of the preserves.
- Sugar
- Sweetens the fruit and draws out its juice to form a syrup that thickens as it cooks.
The step that matters
Boil the mixture for 30 minutes. Sugar and fruit set into a thick spread only when enough water has evaporated and the sugar concentration is high. Boiling too briefly leaves a thin, runny syrup that may not thicken as expected.
“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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