Raspberries Whole
Ingredients
Directions
Prepare
Gather raspberries on a dry day after a dry night.
In a preserving pan, layer raspberries and sugar alternately.
Cook and seal
Shake the pan until it boils, skimming off any scum, then boil for 10 minutes.
Once cooled, cover with brandy papers and tie bladders over.
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
- Supply the fruit, flavour and body of the preserve.
- White sugar
- Sweetens the fruit and, at high concentration, helps preserve it by binding water.
The step that matters
Boiling and skimming the pan. Sugar only sets and preserves the fruit once it is concentrated by boiling. Skimming off scum as it rises keeps the preserve clear and fresh-tasting.
“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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