Strawberry Preserves
Ingredients
Directions
Make the syrup
In a bright tin pan, combine 2 pounds of sugar with ½ pint of boiling water.
Once the sugar is dissolved and hot, add the fresh strawberries.
Place the pan directly on the stove and let it boil for 10 minutes, or longer if the fruit is not clear.
Finish and jar
Gently remove the strawberries with a small strainer and keep them hot.
Boil the syrup down until it is thick and rich.
Drain off the thin syrup from the pan and pour the rich syrup over the strawberries to fill the jars.
Screw down the tops immediately.
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, at high concentration, helps the preserves set and keep.
- Fresh strawberries
- Provide the fruit flavour and the body of the preserves.
The step that matters
Boiling the syrup down. Boiling concentrates the sugar so the syrup becomes thick and rich; too little reduction leaves the preserves loose and more prone to spoiling in the jar.
“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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