Strawberry Preserves No. 1
Ingredients
Directions
Cap the strawberries and place them in a pot.
Add the sugar and cook together until the strawberries are tender.
Transfer the mixture into jars and seal.
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 pectin-bearing body that gives the preserves their base texture.
- Granulated sugar
- Sweetens the fruit and helps thicken it while preserving it against spoilage.
The step that matters
Cook until the strawberries are tender. Cooking the fruit with sugar softens it and lets the mixture thicken as it cooks down. Undercooked preserves stay loose and may spoil sooner, while overcooking can make them overly stiff and dark.
“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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