Preserved Strawberries
Ingredients
Directions
Prepare
Strew half of the sugar over the strawberries and let them stand in a cold place for 2 to 3 hours.
Place the strawberries in a preserving kettle over low heat and gradually add the remaining sugar.
Cook
Boil the strawberries for 15 to 20 minutes, skimming off any foam.
If desired, remove the strawberries one at a time while boiling, spread them on large dishes to cool without touching, then return them to the syrup and boil a little longer.
Repeat the cooling and boiling process several times.
Bottle and store
Transfer the strawberries to wide‑mouthed bottles and seal the corks when cool.
Store the bottles in dry sand in a cool, dry place.
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
- Hold their shape and give the preserve its fruit flavour and body.
- Powdered loaf sugar
- Draws out moisture and forms a syrup that preserves the fruit and adds sweetness.
The step that matters
Boiling and cooling repeatedly. Sugar must dissolve fully before boiling, and repeated cooling lets the syrup penetrate the berries without them breaking apart. Boiling too hard or too long can crush the fruit and make the syrup overly thick or caramelised.
“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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