Strawberries
Ingredients
Directions
Prepare the berries
Hull the strawberries and place them in a strainer.
Pour water over the berries to cleanse them.
Pack the berries in a sterilized glass jar without crushing.
Make the syrup and cook
Add 8 ounces of sugar and 2 tablespoons of water to the jar.
Boil slowly for 15 minutes in an enameled or acid-proof kettle.
Rest and seal
Allow the berries to cool and let them sit covered overnight.
Sterilize the jars using your preferred method for the specified time.
Tighten the covers and invert the jars to cool.
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
- Fresh strawberries
- Supply the fruit, flavor and texture that the syrup preserves.
- Sugar
- Sweetens the fruit and helps preserve it by binding water and slowing spoilage.
The step that matters
Boil slowly for 15 minutes in an enameled or acid-proof kettle. Strawberries are acidic, and reactive metal pots can discolor the fruit and add off flavors. Slow heating dissolves the sugar gently, helping the berries stay whole rather than breaking down.
“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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