Strawberry Preserves
Ingredients
Directions
In a preserving kettle, combine the sugar and water. Boil until the mixture is clear.
Add the strawberries and let them boil for 20 minutes, skimming off any scum that rises.
Once the scum stops rising, remove the strawberries with a skimmer.
Boil the syrup for an additional 5 minutes, then pour it over the strawberries.
Seal the mixture tightly in glass 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 and flavour that the preserves are built around.
- Granulated sugar
- Sweetens the preserves and, when boiled, thickens the syrup and helps preserve the fruit.
- Water
- Dissolves the sugar so it can form a syrup before the fruit is added.
The step that matters
Skimming the scum. Foam that rises during boiling contains impurities from the fruit. Removing it as it forms keeps the preserves clear and clean-tasting.
“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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