To Preserve Strawberries or Raspberries, for Creams or Ices, Without Boiling
Ingredients
Directions
Prepare the fruit
Gather the fruit on 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.
Stir the mixture gently to blend the sugar and fruit.
Bottle and store
Transfer the mixture into small, wide-necked bottles.
Cork the bottles firmly and tie a bladder over the tops.
Store the bottles in a cool place to prevent fermentation.
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
- Provide the fruit flavour, colour and body that the preserve is built from.
- Fine dry sifted sugar
- Sweetens the fruit and helps preserve it by binding its water, slowing spoilage.
The step that matters
Stir the mixture gently to blend the sugar and fruit. Sugar must dissolve into the fruit's juices to draw out water and inhibit microbes. Vigorous stirring can crush the fruit and make the mixture cloudy, so blending should be gentle but thorough.
“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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