Strawberry Acid Royal
Ingredients
Directions
Prepare the fruit
Dissolve citric acid in spring water.
Pour the solution over the strawberries until they are just covered.
Let it sit for 24 hours, then drain the liquid from the fruit.
Pour more solution over the strawberries and let it sit for another 24 hours.
Make the syrup
Drain the liquid again and boil it gently for 3 to 4 minutes with an equal weight of sugar, dissolved beforehand.
Allow the mixture to cool completely, then transfer it to small dry bottles.
Store
Store the bottles in a cool, dry place, ensuring they are well sealed.
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
- Citric acid
- Adds acidity, which brightens the flavour and helps the fruit keep its character.
- Ripe strawberries
- Provide the fruit flavour and most of the body of the preserves.
- Fine sugar
- Sweetens the preserves and helps preserve them by binding water.
The step that matters
Boil the drained liquid gently for 3 to 4 minutes with the sugar. Boiling gently dissolves the sugar fully and concentrates the liquid without scorching it. Cooling completely before bottling matters because warm syrup can build condensation and spoil.
“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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