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Dessert

Strawberries, Red Raspberries, Cherries

A preserve made by cooking strawberries, red raspberries, and cherries in a sugar syrup and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberries, Red Raspberries, Cherries

Ingredients

Directions

Prepare

  1. Fill No. 10 cans or 2‑gallon stone jars solid with berries.

  2. Make a syrup by combining 18 pounds of sugar with 1 gallon of water and cooking until it reaches 34 on a saccharometer.

  3. Cover the berries with the syrup, refilling the cans or jars as needed.

  4. Cap the containers.

Process and store

  1. Process No. 10 cans for 25 minutes and 2‑gallon jars for 40 minutes at 212°F (100°C).

  2. Turn the containers bottom up for 24 hours.

  3. Store them right side up in a cool place.

Recipe from a historical cookbook (Internet Archive).

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

Granulated sugar
Sweetens the fruit and forms the syrup that fills the containers, supporting preservation.
Berries
Provide the main fruit flavor, color and bulk of the preserve.

“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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