Preserved Strawberries
Ingredients
Directions
Cook the fruit
Combine the sugar with enough water to moisten it to make a syrup.
Boil the syrup, then add the strawberries and let them boil for 10 minutes.
Skim the fruit out and place it on a platter.
Set and seal
Boil the syrup for an additional 10 minutes.
Pour the syrup over the strawberries and set them in the sun for 2 days.
Transfer to jelly glasses 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
- Granulated sugar
- Draws water out of the fruit and thickens the syrup, helping preserve the berries and sweeten them.
- Strawberries
- Provide the fruit that softens in the syrup and takes on its sweetness and flavour.
The step that matters
Boiling the syrup for an additional 10 minutes. A second boil evaporates more water and concentrates the sugar. A syrup with enough sugar and less water is what keeps the preserved fruit from spoiling.
“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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