Strawberry Preserves
Ingredients
Directions
Make the syrup
Combine 2 pounds sugar and ½ pint boiling water in a bright tin pan over a kettle of boiling water.
Once the sugar is dissolved and hot, add the strawberries.
Place the pan directly on the stove and boil for 10 minutes, or longer if the fruit is not clear.
Finish and jar
Gently remove the strawberries with a small strainer and keep them hot.
Boil the syrup down until it is thick and rich.
Drain thin syrup from the cans and pour the rich syrup over the strawberries to fill.
Screw down the tops immediately.
Thin syrup can be boiled again, bottled, and sealed for sauces and drinks.
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
- Sugar
- Sweetens the preserves and, as it dissolves and thickens into syrup, helps set the fruit.
- Strawberries
- Provide the fruit flavour and body of the preserves.
The step that matters
Boiling the fruit for the right time. Boiling for the stated time, or longer until the fruit looks clear, lets the syrup concentrate and the fruit cook through. Too little boiling leaves the preserves loose and cloudy.
“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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