Strawberry Preserves
Ingredients
Directions
Prepare
Crush the strawberries with a potato masher.
Add 1½ cups of sugar to the crushed strawberries.
Cook and jar
Boil the mixture for 20 minutes once it starts bubbling.
Do not boil more than 3 cups at a time.
Pour into jelly glasses and cover with paraffin.
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 and bulk of the preserves.
- Sugar
- Sweetens the fruit and helps it thicken as its water is bound and it cooks down.
The step that matters
Boiling in small batches. Boiling no more than 3 cups at a time keeps the mixture shallow enough to heat evenly and reach the thick, gel-like set efficiently. Larger batches take longer to thicken, which can overcook the fruit and leave the preserves runny or dull in flavor.
“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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