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Dessert

Raspberries, Whole

A preserve of whole raspberries made by boiling with sugar and fruit juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raspberries, Whole

Ingredients

Directions

Prepare the juice

  1. Cull 3 pints of the largest raspberries and set aside.

  2. Put the remaining raspberries in a preserving pan and heat to extract the juice.

  3. Once boiled, let them cool and strain through a cloth.

Make the syrup

  1. Boil the sugar with 1 quart of the fruit juice until it forms a good syrup.

  2. Add the whole raspberries to the syrup and boil rapidly for a few minutes without breaking them.

  3. Remove the raspberries with a skimmer and spread them on a large dish to cool.

  4. Add the previously strained juice back into the syrup and boil until it thickens to nearly a jelly.

Finish and jar

  1. Return the whole raspberries to the syrup and give it a quick boil.

  2. Pour the mixture into jars while hot and do not cover until completely cool.

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 and, when whole, the visible berry texture of the preserve.
Sugar
Sweetens the preserve and, as it boils, helps it set into a thick syrup and jelly.

The step that matters

Boiling the whole raspberries briefly in the syrup. Boiling rapidly for only a few minutes, then removing the fruit, keeps the berries whole. Prolonged boiling would break them down and cloud 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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