Preserved Strawberries
Ingredients
Directions
Prepare
Layer the strawberries and sugar in a kettle.
Cook
Place the kettle on the back of the stove until the sugar dissolves.
Bring to a boil, stirring from the bottom.
Dry in the sun and seal
Spread the mixture on plates and set in the sun until the syrup thickens, which may take 2 to 3 days.
Pour into cans and seal.
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 flavor and the body of the preserve.
- Sugar
- Draws water out of the fruit and thickens the syrup, aiding preservation and adding sweetness.
The step that matters
Thickening the syrup in the sun. The syrup must become concentrated enough for the sugar to thicken it and inhibit microbial growth. Sealing before it has thickened leaves a thin, more perishable syrup that can spoil.
“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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