Preserved Strawberries
Ingredients
Directions
Prepare
Weigh 1 pound of strawberries and 1 pound of granulated sugar.
Cook
Combine the strawberries and sugar in a porcelain kettle over low heat.
Bring to a boil slowly and cook for about 20 minutes.
Boil the remaining juice for a few minutes longer and fill up the jars.
Jar and store
Use a perforated skimmer to remove the strawberries and fill hot jars nearly full.
Seal the jars while hot and store in a cool, dry 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
- Strawberries
- Provide the fruit, flavour and bulk that the preserve is built around.
- Granulated sugar
- Sweetens the fruit and, by drawing out water, helps set the preserve and keep it stored.
The step that matters
Bringing to a boil slowly. Heating gently lets the sugar dissolve and draw juice out of the strawberries before they reach a boil. Cooking too fast can scorch the sugar or toughen the fruit, so the texture and flavour suffer.
“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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