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Dessert

Strawberry Creese

A preserved strawberry jam made by boiling strawberries with sugar and setting the mixture in molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Creese

Ingredients

Directions

Prepare the fruit

  1. Pick sound ripe strawberries and weigh them.

  2. Add an equal weight of pounded lump sugar to the strawberries.

  3. Place them in a stewpan over the fire for a few minutes until the juice is drawn, forming a syrup.

  4. Pulp the mixture through a fine sieve.

Cook and set

  1. Put the strained juice into a clean stewpan and boil over a clear fire for three hours.

  2. Turn the mixture into moulds and cover with paper dipped in egg white.

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

Strawberries
Provide the fruit flavour, colour and pectin-bearing pulp that the jam is built from.
Lump sugar
Sweetens the jam and draws out juice, and with long boiling helps the mixture thicken and keep.

The step that matters

Boiling the strained juice for three hours. Long boiling evaporates water and concentrates the sugar and fruit so the jam thickens and sets. Too little boiling leaves it runny; a fire that is too hot can scorch the sugar and darken the flavour.

“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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