Preserved Strawberries
Ingredients
Directions
Prepare
Remove the hulls from the strawberries and place them in a colander.
Rinse the strawberries with water to cleanse them.
In a pan, combine the sugar and water to make a syrup.
Cook the fruit
Add the strawberries to the syrup and cook rapidly for 20 minutes.
Skim off any scum that rises.
Do not stir the fruit.
Pour the mixture into tumblers.
Set and store
Cook the remaining syrup and juice until it reaches a jelly consistency.
Fill the glasses with the jelly.
Let the jars stand until the next day.
Cover the jars with thin paper and a cloth.
Store in a dry place.
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
- White sugar
- Sweetens the fruit and, with cooking, thickens the syrup into a jelly that preserves the berries.
- Strawberries
- Provide the fruit, flavor and pectin-bearing juice that sets the jelly as it cooks.
The step that matters
Cook the remaining syrup and juice until it reaches a jelly consistency. Sugar and fruit pectin must be cooked to the right concentration to gel. Undercooked syrup stays runny and may spoil, while overcooking can turn it stiff or sugary.
“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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