Strawberries
Ingredients
Directions
Prepare the berries
Hull the strawberries by twisting off the hulls.
Place the berries in a strainer and rinse with water.
Pack the berries into a jar without crushing them.
Make and add the syrup
Prepare a hot syrup by dissolving 2 pounds of sugar in 1 quart of water.
Pour the hot syrup over the berries until the jar is full.
Seal and sterilize
Place the rubber and cap on the jar, but do not tighten.
Sterilize according to your method: 8 minutes in a water bath, 6 minutes at 214°F in a water seal, or 4 minutes at 15 pounds steam pressure.
Remove the jars and tighten the covers.
Invert the jars to cool and test the seal.
Wrap the jars in paper to prevent bleaching.
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 is preserved, keeping their shape when packed whole without crushing.
- Sugar
- Sweetens the fruit and helps preserve it in the syrup.
The step that matters
Pack the berries without crushing them. Crushed berries release juice and break down, so the syrup cannot cover them evenly and the fruit loses its shape and texture in the jar.
“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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