Strawberry Preserves
Ingredients
Directions
Make the preserves
Place 3 pints of strawberries in a saucepan.
Add 2 pints of sugar on top of the strawberries.
Heat gradually, shaking the pan frequently to prevent sticking.
Boil briskly until the juice thickens into a syrup.
Can
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 pectin-bearing body that forms the preserve.
- Sugar
- Sweetens and thickens the juice into a syrup while helping the preserve keep.
The step that matters
Boil briskly until the juice thickens into a syrup. Sugar and fruit must reach a high enough concentration to gel and set. Under-boiling leaves a runny preserve, while overcooking can darken and stiffen it.
“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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