Strawberry Preserves
Ingredients
Directions
Prepare the fruit
Weigh the strawberries and use an equal amount of sugar.
Sprinkle the sugar over the strawberries in layers.
Cook
Boil the mixture briskly for 20 minutes without adding water.
Cool and can
Remove from heat and let cool completely before canning.
If made in the afternoon, wait until the next morning to can.
Sterilize the cans by boiling and let them cool completely.
Fill the cans level full with preserves 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 flavour and the bulk of the preserves.
- Sugar
- Draws water out of the fruit, thickens the mixture, sweetens it, and helps preserve it.
The step that matters
Boil briskly for 20 minutes without adding water. The fruit releases its own juice, so the mixture must boil hard long enough for water to evaporate and the sugar to concentrate. Too little boiling leaves a runny preserve that may not keep well.
“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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