Sun Preserving
Ingredients
Directions
Prepare the berries
Wash and hull the berries.
Mix the sugar with the berries and let them sit in a warm room for several hours to extract the juice.
Drain the juice and heat it in a pot.
Process the jars
Place jars in a water bath on a rack, ensuring water circulates beneath them and covers the jars by about an inch.
Cover the jars loosely.
Bring the water to a boil, then boil steadily for the required time.
Remove the jars promptly.
Tighten the covers.
Cook and dry
Add the berries to the boiling juice.
Cook for 5 minutes.
Remove from heat.
Spread the mixture in shallow platters.
Cover with glass.
Place in the sun while hot.
Leave in the sun until the syrup thickens.
Pack and seal
Transfer to sterilized jars.
Cover with hot paraffin.
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 body, flavor, and pectin-rich pulp that forms the preserve.
- Sugar
- Draws juice out of the berries and, with heat, thickens the syrup and preserves the fruit.
The step that matters
Leave in the sun until the syrup thickens. Sugar concentration rises as water evaporates, and the syrup sets only when enough moisture is lost. Stopping too early leaves a runny preserve that may spoil.
“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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