Canned Strawberries
Ingredients
Directions
Fill glass jars with whole strawberries, layering them with sugar in a 1:1 ratio.
If there is no juice, add 2 tablespoons of water to prevent burning.
Once the fruit boils, add the sugar and stir gently until it boils again.
Can immediately or make a syrup with 1 cup sugar and minimal water, then add strawberries and cook slowly for 20 minutes.
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, flavor and most of the texture of the finished preserve.
- Sugar
- Adds sweetness, helps preserve the fruit and forms a syrup that holds the berries.
The step that matters
Watching for scorching while the fruit cooks. Fruit and sugar can scorch on the bottom of the pan before enough juice forms, which is why the record adds water when there is no juice. Stir gently so the berries stay whole and the sugar dissolves without burning.
“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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