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, dry day.
Strip the fruit from the stalks and weigh it.
Bruise the fruit slightly and place it in a bowl.
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
- Provides the main flavour and bulk of the preserve, which is what the sugar will act on.
- Sugar
- Draws water out of the fruit and helps inhibit spoilage, while adding sweetness.
The step that matters
Keep the bottles in a cool place to prevent fermentation.. Sugar and fruit juice form a mixture that yeasts and bacteria can ferment when warm. Cool storage slows microbial growth, so the preserve keeps its flavour instead of turning sour or bubbly.
“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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