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Dessert

Strawberry Preserve

A sweet preserve made by cooking strawberries with sugar until the juice thickens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry Preserve

Ingredients

Directions

  1. Pour the sugar over the strawberries and let them stand for several hours.

  2. Cook the mixture over low heat until the juice jellies.

  3. Pour into tumbler or glass jars while hot.

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

Granulated sugar
Draws moisture out of the strawberries and sets the juice into a thick, sweet gel as it cooks.
Ripe strawberries
Provide the fruit flavor, color, and pectin-rich juice that forms the body of the preserve.

The step that matters

Cook over low heat until the juice jellies. Sugar and fruit pectin set into a gel only when the mixture reaches the right concentration. Cooking gently on low heat helps the sugar dissolve and the juice thicken without scorching or caramelizing, and the cook must watch for the jelling point rather than a set time.

“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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