Strawberry Preserves
Ingredients
Directions
Make the syrup
Combine 2 cups of sugar with enough boiling water to cover in a pot.
Cook until the mixture threads.
Add the fruit and sugar
Carefully stir in 1 pint of dark red strawberries.
When it comes to a boil, add another 2 cups of sugar.
Once it boils, add a second pint of strawberries.
Cook and cool
When it boils, cook for exactly 10 minutes.
Let it cool completely before canning.
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
- Sweetens and thickens the preserves while drawing water out of the fruit.
- Strawberries
- Provide the fruit flavor, acidity and some natural pectin that helps the preserves set.
The step that matters
Cooking for exactly 10 minutes at a boil. The boil concentrates the sugar and lets the fruit's pectin and acid set the preserves. Too short leaves them runny, and too long darkens the color and dulls the fresh strawberry flavor.
“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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