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Preserved Strawberries

A method for preserving strawberries in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Strawberries

Ingredients

Directions

Make the syrup

  1. Boil sugar in water until it thickens.

  2. Add strawberries and boil gently for about 15 minutes until done.

  3. Pour the mixture into a basin and let it stand overnight.

  4. Drain the syrup into a preserving kettle, being careful not to break the fruit.

Finish and set

  1. Boil the syrup, skimming if necessary, until it begins to jelly.

  2. Add the strawberries back into the syrup and boil gently for 5 minutes.

  3. Transfer to small pots or glasses and do not cover for 1 week to 10 days.

Recipe from a historical cookbook (Internet Archive).

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
Preserves the fruit and, as it thickens into syrup, sets the strawberries in a sweet, glossy coating.
Strawberries
Provide the fruit flavour and body that the syrup surrounds and holds.

The step that matters

Draining the syrup without breaking the fruit. Soft strawberries split easily when handled. Keeping them whole preserves their shape and appearance, and the overnight rest lets sugar draw moisture out of the fruit, which the drained syrup then carries back in.

“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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