To Preserve Strawberries
Ingredients
Directions
Prepare
Clean and dry all equipment thoroughly.
Make the preserves
In a pot, combine 1 pint of water with 1 pound of sugar and bring to a boil for 15-20 minutes.
Add the strawberries to the syrup and gently stir.
Continue to cook, stirring frequently, until the strawberries are soft and the syrup thickens.
Remove any scum that rises to the surface.
Jar and seal
Pour the preserves into clean, dry jars and seal.
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, flavour and body that the preserves are built around.
- Sugar
- Sweetens the preserves and, with cooking, thickens the syrup and helps preserve the fruit.
The step that matters
Cooking until the strawberries are soft and the syrup thickens. Sugar and fruit must cook long enough for the syrup to reach a thick, gel-like set. Undercooked preserves stay runny, while overcooking can darken the fruit and make the flavour caramelised or bitter.
“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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