Strawberry Preserves
Ingredients
Directions
Prepare
Wash and hull the strawberries.
Cook
Combine strawberries and sugar in a pot.
Boil for 20 minutes.
Dry in the sun and jar
Pour the mixture onto large platters.
Cover with window glass and place in the sun for 24 hours.
Transfer to jelly glasses and seal with paraffin wax.
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 base, flavor, and pectin-containing body that thickens as the preserve cooks.
- Granulated sugar
- Sweetens the fruit and, with heat, thickens the mixture while helping it keep.
- Paraffin wax
- Forms an airtight seal over the jar contents to protect the preserves from air.
The step that matters
Boiling the strawberries and sugar for 20 minutes. Boiling drives off water and concentrates the sugar, which thickens the mixture and lowers its water availability so it keeps better. Boiling too briefly leaves it runny and more prone to spoiling, while overcooking can make it stiff or 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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