- 16 Ounces Strawberries, Washed and Stems Removed
- 2 Cups Granulated Sugar
- 1/4 Teaspoon Alum Powder*
|(Top) Strawberries Coated in Sugar; |
(Bottom) Crushed Strawberries
- This recipe adaptation is for just a small amount; it yields just about 2 cups of strawberry preserves. You could double this recipe, but I do not recommend multiplying it to make a batch any larger than that.
- Most recipes for preserves today advise using twice the weight of the sugar in berries. Therefore, for every pound of fruit, you need half a pound of sugar. However, many historic recipes call for equal weights of berries to sugar. The reason for this could be that today's recipes often have added commercial pectin which helps bring the mixture to its gel point. Without commercial pectin, additional sugar may be needed to reach the proper point whereby the liquid starts to solidify into a gel.
- *Alum: This recipe Contains alum, also known as potassium alum, which is an astringent mineral salt, often used in tanning and as a mordant or fixative in the process of dyeing fibers; alum was also used to fix the color and crispness of fruits and vegetables, particularly cucumber pickles. It is not absolutely essential to the recipe, so you can leave it out.
- Oxford English Dictionary