Strawberrv Preserves
Ingredients
Directions
Make the syrup
Combine 2 pounds of sugar with ½ pint of boiling water in a tin pan.
Add fresh strawberries once the sugar is dissolved and hot.
Place the pan on the stove and boil for 10 minutes, or longer if the fruit is not clear.
Fill and seal
Gently lift the berries with a small strainer and keep them hot while boiling the syrup down until thick and rich.
Drain off the thin syrup from the pan and pour the rich syrup over the berries to fill.
Screw down the tops immediately.
Boil the thin syrup again, then bottle and seal it for use in sauces and drinks.
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
- Sugar
- Dissolves into the syrup and, once boiled down, gives the preserve its sweetness and thick body.
- Fresh strawberries
- Provide the fruit, flavour and colour, and become clear and set in the thickened syrup.
The step that matters
Boiling the syrup down until thick and rich. Sugar must be concentrated enough to thicken and preserve the fruit; if the syrup is under-boiled, it stays thin and the preserve can spoil sooner.
“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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