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📝 Description
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🥘 Ingredients
To every lb. of fruit allow 1-1/2 lb. of good loaf sugar, 1 pint of red-currant juice.
👨🍳 Method
Choose the strawberries not too ripe, of a fine large sort and of a good colour. Pick off the stalks, lay the strawberries in a dish, and sprinkle over them half the quantity of sugar, which must be finely pounded. Shake the dish gently, that the sugar may be equally distributed and touch the under-side of the fruit, and let it remain for 1 day. Then have ready the currant-juice, drawn as for red-currant jelly No. 1533; boil it with the remainder of the sugar until it forms a thin syrup, and in this simmer the strawberries and sugar, until the whole is sufficiently jellied. Great care must be taken not to stir the fruit roughly, as it should be preserved as whole as possible. Strawberries prepared in this manner are very good served in glasses and mixed with thin cream.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage strawberry preserving method, expecting a laborious process. Instead, I found the steps surprisingly straightforward, with a delightful result. The key to success, I discovered, was the gentle handling of the fruit. I was pleased to see that the strawberries retained their shape beautifully, unlike some modern jam recipes that result in a mushy mess. This recipe is perfect for the modern home cook looking to preserve summer's bounty with a touch of old-world charm. The red-currant juice adds a subtle tartness that balances the sweetness of the strawberries and sugar. I served them in small glasses, as suggested, and the presentation was elegant and inviting. The next time you have an abundance of strawberries, give this recipe a try—your efforts will be rewarded with a delightful, vintage-inspired treat.
