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.
Cook the syrup
Drain the juice and heat it until boiling.
Add the berries to the boiling juice and cook for 5 minutes.
Remove from heat, spread the mixture in shallow platters, cover with glass, and place in the sun while hot.
Leave in the sun until the syrup thickens.
Jar and seal
Transfer to sterilized jars and 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 flavor and body of the syrup as they release juice and soften when cooked.
- Sugar
- Draws juice out of the berries and, once concentrated by cooking and sun-drying, thickens the syrup and helps preserve it.
The step that matters
Leave in the sun until the syrup thickens. Syrup thickens as water evaporates and sugar concentrates. Stopping too early leaves it thin and more likely to spoil, so judge by thickness rather than time.
“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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