Strawberry Preserves

Preparation info

  • About

    1 pound

    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

If all goes well and you pay close attention to the temperature and behavior of the sugar and the syrup as you cook this recipe, you will have preserved the strawberries, literally and figuratively. They will be stabilized by cooking and by the absorption of the syrup–and they will be preserved as whole fruits that look like—and are—strawberries, glistening red and with a subtly altered but entirely recognizable strawberry taste. Of course, you can buy perfectly splendid strawberry preserve