To Preserve Strawberries
Ingredients
Directions
Macerate
Combine the strawberries and sugar in a bowl and let sit overnight.
In the morning, drain off the sugar.
Make the syrup and cook
Boil the sugar until clear, then clarify it.
Add the strawberries a few at a time and cook for about three minutes.
Skim the strawberries into a dish and let them cool.
Finish
Once cooled, combine the strawberries with the syrup and bottle or store in a crock.
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 cooked and preserved, supplying flavor and the final texture.
- Sugar
- Draws water out of the fruit and forms a syrup that preserves it and adds sweetness.
The step that matters
Cooking the strawberries in the syrup. Cook them only briefly, a few at a time. Prolonged heat breaks down the fruit's cell walls and pectin, so the berries turn soft and mushy instead of holding their shape.
“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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