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Dessert

Strawberry Marmalade

A preserve made by cooking strawberries with sugar until thick.

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

Ingredients

Directions

Prepare

  1. Mash the strawberries in a porcelain preserving kettle until there is enough juice to cover the bottom.

Cook

  1. Boil the strawberries for 10 minutes.

  2. Add the sugar and cook for 30 minutes, stirring constantly with a wooden spoon to prevent sticking.

Jar and seal

  1. Pour the warm mixture into jelly glasses and cover with double writing paper dipped in brandy, sealing with metal covers, or store in hermetically sealed glass jars.

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

Strawberries
Provide the fruit flavor, juice and bulk that become the marmalade.
White granulated sugar
Adds sweetness, thickens the juice as it cooks and helps preserve the fruit.

The step that matters

Stirring while the sugar cooks. Sugar sinks and scorches on the bottom of the kettle when it sits still over heat. Constant stirring spreads the heat evenly, prevents sticking and burnt flavor, and keeps the mixture from thickening unevenly.

“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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