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Drink

Strawberry and Raspberry Syrup

A fruit syrup made by mashing strawberries and raspberries, heating to 180°F, adding sugar, and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry and Raspberry Syrup

Ingredients

Directions

  1. Mash the fresh fruit and express the juice.

  2. Heat the juice to 180°F (82°C) and strain it.

  3. Add 3.5 pounds of granulated sugar to the juice and dissolve.

  4. Canned hot in glass jars, this syrup will keep indefinitely.

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

Strawberries and raspberries
Provide the juice, flavor and aroma that define the syrup.
Granulated sugar
Sweetens the syrup and helps preserve it by binding water.

“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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