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Strawberries, Preserved

A method of preserving strawberries by sugar syrup and repeated heating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberries, Preserved

Ingredients

Directions

Macerate the strawberries

  1. Spread the strawberries thinly on porcelain plates.

  2. Sprinkle all the sugar over the strawberries.

  3. Let the strawberries sit overnight.

Cook and rest in syrup

  1. In the morning, transfer the strawberries and juice to a porcelain preserving kettle.

  2. Heat the mixture over low heat until it reaches a boiling point, but do not boil.

  3. Remove the kettle from heat.

  4. Use a skimmer to take out the strawberries.

  5. Place the strawberries back on the plates to cool.

  6. Strain the syrup through a linen cloth.

  7. Return the strained syrup to the kettle.

  8. Boil the syrup for 2 minutes.

  9. Skim the syrup well.

  10. Remove the kettle from heat.

  11. Add the strawberries back into the syrup.

  12. Cover the kettle.

  13. Place the kettle in a cool spot until the next morning.

  14. Repeat heating the strawberries over the fire for four mornings.

  15. Take the strawberries off as soon as they are hot each time.

Jar and seal

  1. Pack the strawberries into pint or half-pint wide-mouthed glass jars.

  2. Cover the jars with double writing paper dipped in brandy.

  3. Cork the jars.

  4. Seal the 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 that is preserved, softened and flavored by the sugar syrup.
White granulated sugar
Draws out moisture and preserves the fruit, while sweetening it and thickening the syrup.

The step that matters

Heating without boiling. Heating the strawberries gently until just hot, then removing them promptly, keeps the fruit from breaking down and turning mushy. Repeated brief heatings let the sugar slowly penetrate the fruit without overcooking it.

“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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