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To Preserve Bunched Raspberries

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

Ingredients

Directions

  1. Tie the raspberries in bunches of your desired size.

  2. Place them in a preserving pan.

  3. Boil clarified sugar until it snaps.

  4. Pour the hot syrup over the raspberries.

  5. Boil the raspberries for two minutes, then let them stand for two days.

  6. Drain the syrup from the raspberries.

  7. Put the raspberries in jars.

  8. Boil the syrup until it is very strong, then pour it over the raspberries.

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.

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