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Dessert

Sun Made Strawberry Preserves

Preserves made by sun-drying strawberries with sugar and boiling the resulting juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sun Made Strawberry Preserves

Ingredients

Directions

Prepare the berries

  1. Select the finest dark red strawberries.

  2. Wash and clean the strawberries.

  3. Drain the strawberries.

Macerate in the sun

  1. Layer equal parts of sugar and strawberries in a crock.

  2. Let the mixture stand until the juice covers the berries.

  3. Place the crock in the sun for the day.

  4. Drain off the juice.

  5. Boil the drained juice.

  6. Skim the boiled juice.

  7. Strain the skimmed juice.

  8. Pour the juice back over the berries.

  9. Cover with a plate.

  10. Let stand overnight.

  11. Set the crock in the sun again the next day until evening.

  12. Drain off the juice again.

  13. Boil the drained juice again.

  14. Skim the boiled juice again.

Finish and seal

  1. Add the berries to the boiled juice.

  2. Boil for one minute.

  3. Skim well.

  4. Seal in pint jars.

Recipe from a historical cookbook (Internet Archive).

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 flavour, colour and bulk of the preserve.
Sugar
Draws juice out of the berries and acts as a preservative by binding water.

The step that matters

Skim the boiled juice. Sugar syrup forms foam and fine solids as it boils, and removing them keeps the preserve clear and free of off-flavours. Repeated skimming matters because the juice is boiled more than once.

“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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