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Dessert

Strawberry Preserves

A sweet preserve made by cooking strawberries with sugar.

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

Ingredients

Directions

Macerate the fruit

  1. Combine strawberries and sugar.

  2. Set aside until syrup forms.

Make the syrup

  1. Drain the syrup.

  2. Bring it to a boil.

Cook the strawberries

  1. Add the strawberries to the boiling syrup.

  2. Cook for 7 to 10 minutes.

  3. Remove the strawberries.

  4. Leave the syrup to boil longer.

Jar the preserves

  1. Cork the preserves.

  2. Seal the preserves.

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, flavour and most of the body of the preserves.
Sugar
Draws water out of the fruit to form a syrup and adds sweetness that helps preserve it.

The step that matters

Leave the syrup to boil longer. After the strawberries are removed, the syrup must keep boiling so that water evaporates and it concentrates. Sugar at high concentration thickens and helps the preserves set; stopping too early leaves them runny and more prone to spoiling.

“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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