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Dessert

Raspberry Preserve

A preserve made by boiling raspberries with sugar and water, then adding whole berries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry Preserve

Ingredients

Directions

Prepare the juice

  1. Squeeze the juice from the raspberries.

  2. Add the sugar and a little water to the juice.

Cook the preserve

  1. Remove the scum as it rises while boiling.

  2. Once it has boiled clear, add the whole raspberries.

  3. Boil for twenty minutes.

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
Provides the fruit flavor and most of the body of the preserve.
Sugar
Sweetens the preserve and helps it set and keep.
Whole raspberries
Added after the boil clears so they hold their shape and texture in the finished preserve.

The step that matters

Remove the scum as it rises while boiling. The foam that rises while boiling carries impurities from the fruit. Skimming it as it forms keeps the preserve clear and gives it a cleaner flavor. Leaving it in can make the finished preserve cloudy and slightly off in taste.

“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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