Strawberries Preserved

Ingredients

• a pound of strawberries
• a pound of sugar
• a pint of red-currant juice
• half a pound of sugar

Method

1. 1

   Layer strawberries with sugar and let sit overnight.

2. 2

   Boil gently for 15 minutes, skimming off scum.

3. 3

   Drain juice and boil separately for 30 minutes.

4. 4

   Optionally add red-currant juice boiled with sugar.

5. 5

   Pour boiling juice over strawberries and boil for 15 minutes.

6. 6

   Jar and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 244. The excerpt below is the record exactly as published.

a pound of sugar will be required for every pound of fruit. Let them stand all night. Next, put the whole gently into a clean preserving-pan. Let it boil ; shake the pan to prevent the strawberries from burning, and pass a spoon round the edges ; but be careful not to crush the fruit. Remove the scum as it rises, and boil gently for a quarter of an hour. Drain the juice from the fruit, and boil the juice separately for half an hour. If liked, a pint of red-currant juice boiled to syrup with half a pound of sugar may be added for each pound of strawberries, and this will greatly improve the flavour of the prepara- tion. Pour the boiling juice upon the fruit, and boil the mixture for a quarter of an hour, or till the juice will set, when a little is put upon a plate. Put the preserved fruit into jars, cover in the usual way, and store in a cool place. Strawberries preserved

Cook this with the app: pantry check, scaling, and the assistant.