Name: Strawberry, Raspberry, or Pine-apple
Ingredients: 4 cups fresh fruit; 3.5 pounds granulated sugar

Strawberry, Raspberry, or Pine-apple

Ingredients

4 cups fresh fruit
3.5 pounds granulated sugar

Directions

Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Add 3.5 pounds of granulated sugar to the juice and stir until dissolved.

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

Fresh fruit: Supplies the juice and the flavor that defines the syrup.
Granulated sugar: Provides sweetness and body, and helps preserve the syrup once dissolved.

The step that matters

Heat the juice to 180°F (82°C) and strain it. Heating the juice to this temperature helps reduce spoilage microbes and enzyme activity before the sugar is added, which supports a stable, longer-lasting syrup. Straining removes solids that could cloud the syrup or ferment.

“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.