To Preserve Strawberries or Raspberries, for Creams or Ices, Without Boiling
Ingredients
Directions
Prepare the fruit
Gather the fruit in the middle of a warm day and in very dry weather.
Strip the fruit from the stalks and weigh it.
Bruise the fruit slightly and place it in a bowl or deep pan.
Mix the fruit with an equal weight of sugar.
Bottle and store
Immediately transfer the mixture into small, wide-necked bottles.
Cork the bottles firmly and tie a bladder over the tops.
Keep the bottles in a cool place to prevent fermentation.
Stir the mixture gently to blend the sugar and fruit.
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 or raspberries
- Supply the flavour, colour and juice that the sugar draws out and preserves.
- Fine dry sifted sugar
- Draws water out of the fruit and helps inhibit spoilage and fermentation.
The step that matters
Mix the fruit with an equal weight of sugar. The sugar must be fully blended in at the full equal weight. Sugar binds water and lowers the moisture available to microbes, so too little sugar leaves the fruit open to fermentation and spoilage.
“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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