Another Wat to Preserve Strawberries
Ingredients
Directions
Prepare
Gather the strawberries on a dry day, ensuring they are ripe and sound.
Carefully pick them from the stalks.
Pound the sugar until fine and use an equal weight of strawberries.
Macerate
Layer the strawberries in a large dish and cover completely with sugar.
The next day, transfer the strawberries to a preserving pan and heat them through.
Repeat this process for the next day.
Boil and skim
On the third day, boil the strawberries rapidly for 15 minutes after they reach a boil.
Remove from heat and cover with air-dried silver paper to remove scum.
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
- Supply the fruit flavor and make up the bulk of the preserve.
- Sugar
- Draws water out of the fruit and sweetens it, helping it keep and set.
The step that matters
Boil rapidly for 15 minutes after the boil is reached. Sugar must be concentrated enough by boiling to help the fruit's pectin set and to prevent spoilage. Under-boiling leaves the preserve runny and more likely to 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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