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Dessert

Strawberry Preserve

A preserve made by cooking strawberries with sugar and water until syrup thickens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Preserve

Ingredients

Directions

Make the syrup

  1. In a kettle, combine sugar and water over gentle heat, stirring until dissolved.

  2. Once boiling, add the strawberries and cook gently until they are uniformly colored.

Cook and cool

  1. Remove the strawberries with a skimmer and spread them on flat dishes to cool.

  2. Boil the syrup until it thickens.

Jar

  1. Place the fruit in jars and pour the nearly cold syrup over it.

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 flavor and body of the preserve.
Sugar
Sweetens and thickens the syrup, and helps preserve the fruit.
Water
Dissolves the sugar to form the syrup that surrounds the fruit.

The step that matters

Boil the syrup until it thickens. Sugar concentrates as water evaporates, and the syrup must reach a thick, high-sugar state to set and help preserve the fruit. Undercooked syrup stays thin and watery, while overcooking can make it stiff or caramelize.

“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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