Raspberry Acid
Ingredients
Directions
Prepare the juice
Dissolve the tartaric acid in the water.
Pour the solution over the berries and let it stand for 24 hours.
Strain the mixture without bruising the fruit.
Add sugar and rest
To each pint of clear juice, add 1.5 pounds of dissolved sugar.
Leave the mixture for a few days.
If slight fermentation occurs, delay corking for a few days.
Cork and seal
Then cork and seal the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Berries
- Provide the fruit flavor and the body of the preserve.
- Tartaric acid
- Adds acidity that sharpens the flavor and helps the preserve keep.
- Sugar
- Adds sweetness and binds water, helping the preserve thicken and keep.
The step that matters
Delay corking if fermentation starts. Yeast on the fruit can keep producing carbon dioxide after the juice is mixed with sugar. If the mixture is corked too early, the gas can build pressure in the sealed container and spoil the preserve. Waiting until fermentation has settled lowers that risk.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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