Raspberries, Preserved Whole
Ingredients
Directions
Prepare the fruit
Gather raspberries on a dry day when the sun is not shining on them.
Strip off the stalks.
Weigh the fruit.
Make the syrup and cook the fruit
Boil the sugar with a small amount of water until clear.
Add the raspberries.
Simmer gently for 5 minutes.
Lift the raspberries out carefully.
Drain the raspberries.
Boil the syrup until small beads appear on the surface.
Add the raspberries.
Boil for another 5 minutes.
Lift the raspberries out.
Drain the raspberries again.
Boil the syrup until large bubbles form.
Add the raspberries a third time.
Lift the raspberries out carefully to avoid breaking.
Jar and store
Place the raspberries in perfectly dry jars or glasses.
Cover the jars tightly to exclude air.
Store the jars in a cool, airy place.
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
- Raspberries
- Hold their shape and flavour as the main fruit, preserved whole in the syrup.
- Sugar
- Forms the syrup that sweetens the fruit and helps preserve it.
The step that matters
Lifting the raspberries out carefully. Repeated boiling in syrup can break soft fruit. Lifting gently and draining between boils helps the berries stay whole while the syrup thickens and penetrates them.
“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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