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, 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 and bottle
Mix the fruit with an equal weight of sugar.
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
- Supplies the fruit flavour and most of the body of the preserve.
- Fine dry sifted sugar
- Draws water out of the fruit and helps preserve it by reducing spoilage.
The step that matters
Mix the fruit with an equal weight of sugar. The sugar must be fine, dry and weighed equal to the fruit. Enough sugar lowers the water available to microbes, so less sugar leaves the fruit open to fermentation.
“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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