Strawberry Acid Royal
Ingredients
Directions
Soak the fruit
Dissolve 2 ounces of citric acid in 1 quart of spring water.
Pour the solution over the strawberries until they are just covered.
Let the strawberries sit for 24 hours.
Drain the liquid from the fruit.
Pour in more liquid to cover the strawberries.
Let the strawberries sit for another day.
Drain the liquid again.
Cook and store
Boil the strawberries gently for 3 to 4 minutes with an equal weight of fine sugar, dissolved beforehand.
Allow the mixture to cool completely.
Transfer the cooled mixture to small dry bottles.
Store the bottles in a cool, dry place, ensuring they are well sealed from air.
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 preserve.
- Fine sugar
- Sweetens the preserve and helps it keep by binding water.
- Citric acid
- Adds acidity that brightens flavor and helps set and preserve the fruit.
The step that matters
Cooling completely before bottling. Bottling warm preserve can trap steam and condensation, which encourages mold and spoilage. Letting the mixture cool fully before transferring it to bottles helps it keep well in storage.
“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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