Preserved Strawberries
Ingredients
Directions
Make the syrup
Combine sugar and water in a pot.
Boil until it forms a rich syrup.
Cook the strawberries
Add strawberries and boil until they become transparent.
Carefully remove the strawberries and place them on platters.
Continue boiling the syrup until it is very thick.
Return the strawberries to the syrup until heated through.
Jar and store
Pour into glass jars and seal.
Wrap jars in paper and store in a cool, dark place.
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
- Sugar
- Sweetens the fruit and, once concentrated, helps preserve it and thicken the syrup.
- Strawberries
- Supply the fruit flavour and firm texture that turns translucent as sugar replaces their water.
The step that matters
Continue boiling the syrup until very thick. Sugar must be concentrated enough to draw water out of the fruit and inhibit spoilage microbes. A thin syrup gives a runny, less stable preserve, so the syrup needs to reduce fully before the strawberries go back in.
“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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