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Dessert

Preserved Strawberries

Preserved strawberries are sweet berries boiled with sugar and water, then stored in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Strawberries

Ingredients

Directions

Make the syrup

  1. Boil sugar and water together until it almost jells.

  2. Add strawberries and boil for 20 minutes.

  3. Pour into earthen crocks and let stand until the next day.

Finish and jar

  1. Strain syrup through a colander and boil until it jells.

  2. Add strawberries again and boil for 5 minutes.

  3. Transfer to jelly glasses and cover.

Recipe from a historical cookbook (Internet Archive).

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

Sugar
Thickens the syrup as it boils and preserves the strawberries by drawing out water.
Strawberries
Provide the fruit, flavour and colour that the syrup carries.

The step that matters

Boil the syrup until it jells. Sugar must be concentrated enough to set and preserve the fruit. Boiling until it jells, rather than stopping early, gives a syrup that holds its shape and keeps the fruit from spoiling.

“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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