Preserved Strawberries
Ingredients
Directions
Macerate and cook
Layer the strawberries and sugar in a kettle.
Place the kettle on the back of the stove until the sugar dissolves.
Bring to a boil, stirring from the bottom.
Thicken and seal
Spread the mixture on plates and set in the sun until the syrup thickens, which may take two to three days.
Pour into cans 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
- Strawberries
- Provide the fruit, flavor and body that the syrup thickens around.
- Sugar
- Draws water out of the fruit, thickens the syrup and adds sweetness and preserving power.
The step that matters
Thickening in the sun. The syrup must lose enough water to concentrate the sugar. Stopping early leaves a thin, runny preserve that spoils more easily, so wait until the syrup visibly thickens before sealing.
“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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