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Dessert

Preserved Strawberries

Preserved strawberries are strawberries boiled in sugar syrup and stored in jars.

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.

Rest and reduce

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

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

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

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

Pot and set

  1. Transfer to small pots or glasses and do not cover for 7 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
Sweetens the fruit and, as it concentrates in the syrup, helps it thicken and set.
Strawberries
Provide the fruit flavour and body of the preserve.
Water
Dissolves the sugar to form the syrup the fruit cooks in.

The step that matters

Boil the syrup until it begins to jelly. Sugar must concentrate to a high level before the syrup can gel as it cools. Undercooking leaves a runny preserve, while overcooking can make it stiff or candied.

“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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