Another Way to Preserve Strawberries
Ingredients
Directions
Macerate
Sprinkle the sugar over the strawberries and let them sit overnight.
Strain off the syrup.
Cook the syrup and fruit
Boil the syrup for about 10 minutes.
Add the strawberries to the syrup.
Let the mixture boil gently for 20 minutes.
Remove the strawberries with a slotted spoon.
Place the strawberries on a flat dish to cool.
Jar and seal
Transfer the strawberries to jars and add the syrup.
Seal the jars tightly with paper dipped in brandy.
Place a bladder over the sealed jars.
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
- Fine loaf sugar
- Draws juice out of the strawberries and, once boiled, forms a syrup that preserves the fruit.
- Strawberries
- Provide the fruit, which softens and absorbs the sweet syrup as it cooks.
The step that matters
Boiling the strawberries in the syrup for 20 minutes. Boiling too hard or too long can break the berries apart and make the syrup overly thick or caramelised. A gentle boil keeps the fruit whole while the sugar concentration rises enough to help preserve it.
“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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