To Preserve Strawberries Whole
Ingredients
Directions
Prepare the strawberries
Select the finest scarlet strawberries with stalks, before they are too ripe.
Lay them separately on a china dish and sprinkle with sifted sugar.
Crush the remaining strawberries and place them in a jar.
Add double refined sugar to the crushed strawberries and cover tightly.
Make the syrup
Place the jar in a kettle of boiling water until the strawberries are soft and syrup forms.
Strain the mixture through a fine cloth into a pan, then boil and skim the syrup well.
When the syrup is almost cold, add whole strawberries a few at a time until all are added.
Finish and preserve
Remove the strawberries and spread them on a dish, then sprinkle with sugar.
Reheat the syrup without boiling, then return the strawberries to the syrup until hot.
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
- Scarlet strawberries
- Provide the fruit, flavour and structure of the preserve, with whole berries kept intact.
- Sugar
- Sweetens the fruit and, in the syrup, helps draw out juice and preserve the berries.
The step that matters
Reheat the syrup without boiling. Boiling the syrup again can break down the softened strawberries and make them mushy, so heat only until the fruit is hot.
“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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