To Preserve Strawberries Whole
Ingredients
Directions
Prepare
Clean the strawberries by removing the stalks and place them in a preserving pan.
Syrup and soak
Boil the clarified sugar until it snaps, then pour it over the strawberries to cover them.
Boil the strawberries for several minutes.
Let the strawberries stand until the next day.
Drain the strawberries from the syrup.
Finish and jar
Boil the syrup again, adding more clarified sugar to cover the strawberries.
Boil the syrup until it blows.
Add the strawberries to the syrup and boil for five minutes.
Let the mixture cool.
Transfer the strawberries to jars.
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
- China strawberries
- The fruit being preserved; its firm structure is what the syrup soaking is meant to keep intact.
- Clarified sugar
- Sweetens the fruit and, at high concentration, draws out water and helps preserve it in syrup.
The step that matters
Boil the syrup until it blows. The syrup must reach a high enough sugar concentration to preserve the fruit and hold its shape. Too little boiling leaves it too dilute, so the strawberries may spoil or soften.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.