Strawberry Preserves
Ingredients
Directions
Make the syrup
In a pot, bring the sugar and water to a boil, then skim off any foam.
Boil for an additional 10 minutes.
Add the mashed strawberries and boil for 1.5 minutes.
Use a strainer to lift the berries out and place them on a platter.
Tip the platter to drain all juice back into the syrup.
Boil the syrup for another 15 minutes.
Finish in the sun
Pour the syrup over the berries and place the platter in the sun for 12 to 18 hours.
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 body, flavor and pectin-bearing structure of the preserve.
- Sugar
- Sweetens and thickens the syrup while helping preserve the fruit.
- Water
- Dissolves the sugar so it can form a syrup that coats the berries.
The step that matters
Boiling the syrup after the berries are removed. Extended boiling concentrates the sugar and thickens the syrup, which helps the preserve set and keeps the berries from spoiling during the sun-drying.
“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.
More strawberry preserves recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.