Strawberry Preserves
Ingredients
Directions
Prepare
Weigh the strawberries after capping them.
Moisten the sugar with just enough boiling water to make it wet.
Make the preserves
Cook the sugar until it forms a string when tested.
Add the strawberries and boil hard for 20 minutes until the syrup jellies and the berries are done.
Seal
Seal the preserves hot in Mason jars.
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, bulk, and main flavor of the preserves.
- Sugar
- Sweetens the fruit, draws out moisture, and helps the syrup thicken and set as it cooks.
The step that matters
Boiling the strawberries hard for 20 minutes. The syrup must reach a high enough concentration and temperature for the fruit's natural pectin and the sugar to set. Undercooking leaves the preserves runny, while overcooking can darken the fruit and make the syrup taste caramelized.
“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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