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Dessert

Sun Preserved Strawberries

Sun-preserved strawberries are strawberries sweetened with sugar, boiled, then sun-dried on platters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sun Preserved Strawberries

Ingredients

Directions

Cook the strawberries

  1. Combine strawberries and sugar in a granite kettle over low heat.

  2. Bring to a boil slowly, stirring with a wooden spoon.

  3. Cook for one hour, stirring carefully.

  4. Remove the strawberries with a skimmer and place them on platters.

  5. Boil the juice for a few more minutes and pour it over the fruit.

Dry in the sun

  1. Place the platters in the sun to dry, covering with netting during the day and oilcloth at night.

  2. After a couple of days, they will be ready to seal.

Recipe from a historical cookbook (Internet Archive).

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 that cooks down and dries into the chewy, flavorful final texture.
Sugar
Draws water out of the fruit and helps preserve it while adding sweetness.

The step that matters

Bring to a boil slowly, stirring with a wooden spoon. Sugar and fruit can scorch on the bottom of the kettle if heated too fast. Slow heating and stirring distribute the heat evenly and help the sugar dissolve, so the fruit cooks without burning.

“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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