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Preserved Raspberries

A method of preserving raspberries by boiling them in sugar syrup and storing them in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Raspberries

Ingredients

Directions

Prepare the fruit

  1. Set aside half of the raspberries, selecting the largest and firmest.

  2. Mash the remaining raspberries in a preserving pan and heat them until boiling.

  3. Cool the mashed raspberries and strain through a bag.

Make the syrup

  1. In a clean kettle, combine the sugar and cold water, then heat until the sugar melts.

  2. Boil the syrup until it thickens and skims off the scum.

  3. Add the whole raspberries to the syrup and boil for a few minutes without bursting them.

  4. Remove the raspberries and spread them on a dish to cool.

  5. Mix the syrup with the strained raspberry juice and boil for 10-15 minutes.

  6. Add the whole raspberries back to the syrup and boil once more without breaking them.

Jar

  1. Transfer the warm mixture into glass jars and cover with brandy-soaked paper.

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

Raspberries
Provide the fruit flavour, colour and the whole berries that hold their shape in the jar.
Fine loaf sugar
Sweetens and, at high concentration, helps preserve the fruit by drawing out water.
Raspberry juice (in the method)
Carries the raspberry flavour into the syrup, giving the preserve its body.

The step that matters

Boiling the whole raspberries. Fruit held in hot syrup softens and bursts easily. Brief boiling, done twice and with care, keeps the berries whole while the syrup thickens around 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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