Preserved Strawberries
Ingredients
Directions
Prepare
Buy strawberries that are not too ripe, pick over immediately, and wash if necessary.
Fill glass jars about two-thirds full with the strawberries.
Make the syrup and pack
In a preserving kettle, combine 1 pound of sugar and 1 cup of water for every 2 pounds of fruit, and bring to a slow boil.
Pour the syrup over the strawberries in the jars, filling them to the brim.
Process and store
Place the jars in a pot of cold water on the stove and bring the water to a boil until the fruit is scalding hot.
Remove the jars and seal them tightly.
Store in a cool, 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
- Strawberries
- Provide the fruit that is preserved, and their texture softens as they are heated in syrup.
- Sugar
- Preserves the fruit and sweetens it by drawing out moisture to form a syrup.
- Water
- Dissolves the sugar to form the syrup that surrounds and covers the fruit.
The step that matters
Filling the jars to the brim with syrup. Fruit left exposed above the syrup can spoil, so the syrup must cover the berries fully before sealing. Leaving air space invites mold and fermentation.
“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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