Raspberries Preserved Whole
Ingredients
Directions
Prepare
Gather raspberries on a dry day when the sun is not shining on them.
Weigh equal amounts of raspberries and sugar.
Layer the raspberries and sugar alternately in a preserving pan.
Cook
Shake the pan constantly until it boils.
Carefully remove the scum that forms on top.
Boil the mixture for fifteen minutes.
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
- Provide the fruit, flavour and bulk that the preserve is built around.
- Finely-pounded loaf sugar
- Draws out moisture and acts as a preservative, helping the fruit keep and set.
The step that matters
Shake the pan constantly until it boils. Sugar settles on the bottom and can scorch before the mixture boils, giving a burnt taste. Constant shaking distributes the sugar and heat evenly until the sugar dissolves.
“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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