Strawberry Preserves

Ingredients

• 1 lb. strawberries
• 1 lb. sugar

Method

1. 1

   Select large berries, layer them in dishes with sugar sprinkled over.

2. 2

   The next day, make syrup with remaining sugar and strawberry juice, boil until it jellies, then add strawberries and simmer for nearly an hour.

3. 3

   Put in jars and fill with syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 381. The excerpt below is the record exactly as published.

1 lb. sugar to 1 lb. fruit, and put a layer of 83 514 PRESEKVES sugar in the kettle, then a layer of peaches, and so on alternately un- til all is used. Cover and let it stand until the next morning; then bring to a boil quickly, and let it simmer merely, until the fruit is clear and tender. Blanch and add 4 peach kernels for each pound of fruit, for flavor, when it begins to boil. Then lift out the fruit carefully, and put it into glasses; boil the syrup until thick (about 15 minutes) and pour it over. Apricots and Nectarines can be put up in the same way. Pears can be put up in like manner, but they should be pared; leave the stems on, and if small put them up whole. Add no peach kernels for pears, apricots or nectarines. PRESERVING PEACHES WITHOUT COOKING.— Brush the down from the peaches, and put them into a deep dish ; pour enough boiling water on to cover them, and lay a thickly^folded towel over the dish, and let it stand until the water is nearly cold; then take out the peaches one by one and rub off the skins with a coarse towel. Then put a layer of sugar in a jar, then a layer of peaches, cover them thickly with sugar, and so on alternately, having sugar on top. Close and seal them down at once, and keep in a cool, dry place. Removing the skins by the use of hot water as above directed, is much easier than paring them. PRESERVED PEARS— If large, they can be pared and quar- tered; if small, they can be pared and put up whole. Allow equal weights of fruit and sugar; make the sugar into a syrup, using 1 cup of water to the pound; when clear, put in the fruit and heat it through; then take it out and cool it; then put it back and cook un- til soft, and then put in jars. A clove stuck in the end of each pear before cooking imparts a pleasant flavor. Some people stew a few slices of lemon peel in the syrup for flavoring. PRESERVED PINEAPPLE— Pare off the rough outside care- fully, that nothing be lost, and slice the fruit; put it in a preserving pan, add 1 teacup of water to each pound of fruit, and boil gently until it is tender and clear; then take it out with a skimmer, add 1 lb. of sugar to 1 lb. of fruit, stir until it is dissolved, then put in the pineapple and let it boil gently until it is transparent throughout: then take out the fruit, cool it, and put it into glass jars. Let the syrup simmer gently until it is thick and rich, and when nearly cool pour it over the fruit, and the next day seal up the jars. Pineapple is often jput directly into the syrup without first boiling in water, but it is then tougher and not so good. See " Pineapple Jam " for a way to utilize the parings. PEESERVES 515 PRESERVED PLUMS.— (1) "Weigh them and allow 1 lb. sugar to 1 lb. plums; put a layer of sugar in a stone jar, then a layer of plums, and so on alternately until all are in, finishing with sugar; now put them in a moderate oven, and leave them until the oven cools, or put them in at tea=time, and let them stay all night; then boil and clarify the juice, after straining it from the plums; put the fruit in glasses, pour on the hot syrup, and tie up. (2) Another way is to allow I lb. sugar to each pound of fruit. Divide the plums, take out the stones, and put them on a dish with sugar strewed over; the next day put them into a preserving pan and let them sim- mer gently over a nice fire for about 30 minutes; plums. then boil them quickly, removing the scum as it rises, and keep them constantly stirred, or the fruit will stick to the bottom of the pan. Crack the stones, and add the kernels to the preserves when it boils. Then put up like other preserves. The Plum appears to have been introduced into Europe from the East where it has been cultivated from very ancient times. It is now extensively cultivated and is a very useful fruit. When perfectly ripe the best plums are wholesome, but some varieties are too astringent. They lose much of their bad qualities in cook- ing, but they should be eaten in moderation. They make good preserves. PUMPKIN PRESERVES — Choose a good sweet pumpkin, pare, take out the seeds and cut into slices. Allow 1 lb. sugar and 1 gill of lemon juice for 1 lb. of pumpkin. Put the pumpkin in a deep dish in layers, with the sugar sprinkled between, and pour the lemon juice on top; let stand 2 or 3 days, and then boil all together, adding 1 cup water for each 3 lbs. sugar used, until the pumpkin is tender; then let it stand for 1 week, when drain ofp the syrup, boil until it is quite thick, skim, and pour it hot over the pumpkin. A little bruised ginger and lemon rind thinly pared may be boiled in the syrup to flavor the pumpkin. STRAWBERRY PRESERVES

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