Preserved Strawberries
Ingredients
Directions
Prepare
Weigh the strawberries and sugar equally.
Sprinkle the strawberries with a little powdered sugar.
Make the syrup and scald the fruit
Make a syrup with the weighed sugar and set it aside to cool.
In a bain-marie, heat the strawberries with the syrup made from the powdered sugar until scalded, then cool.
Simmer and pot
Once cold, place the strawberries in the prepared syrup and simmer slowly until they look clear.
Gently transfer the strawberries to glasses.
Boil and skim the syrup, then let it cool before pouring it over the fruit.
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
- Garden strawberries
- Provide the main fruit flavor and the soft, tender texture of the preserve.
- Loaf sugar
- Makes the syrup that preserves the fruit and adds sweetness.
- Powdered white sugar
- Draws juice from the fruit when sprinkled and sweetens the syrup used for scalding.
The step that matters
Simmer slowly until the strawberries look clear. Gentle heat in a concentrated sugar syrup lets sugar slowly replace the fruit's water, keeping the berries whole and clear. Rapid boiling can break them apart and make the syrup cloudy.
“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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