Raspberries, Bottled, Without Boiling
Ingredients
Directions
Prepare the fruit
Choose freshly-gathered and perfectly dry raspberries.
Weigh the raspberries and take an equal weight of finely powdered white sugar.
Bruise the raspberries slightly.
Bottle and seal
Fill dry wide-necked bottles with layers of raspberries and sugar in equal quantities.
Cork the bottles immediately.
Cover the corks with moistened bladder using spirits of wine.
Store
Store in a very cool, airy place to prevent fermentation.
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
- Fresh raspberries
- Provide the fruit, flavour and juice that the sugar preserves.
- Finely powdered white sugar
- Draws out moisture and acts as a preservative, helping prevent fermentation during storage.
The step that matters
Store in a very cool, airy place. Sugar preserves fruit by reducing available water, but it does not fully stop spoilage. Cool storage slows the yeasts and moulds that cause fermentation, and airflow helps keep moisture from building up around the seal.
“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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