To Preserve Berries Whole
Ingredients
Directions
Prepare the syrup
Pick over and wash the fruit.
Boil 1 pound of sugar with 1 cup of water for 15 minutes to make a syrup.
Fill and process
Fill glass jars about three-fourths full.
Pour the syrup over the berries in the jars, filling them to the top.
Place the jars in a boiler with cold water and a layer of straw or excelsior at the bottom.
Boil the water until the fruit is scalding hot, adding more syrup as needed.
Remove the jars.
Seal them tightly.
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
- Fruit
- Forms the whole-berry body of the preserve and carries its flavour and texture.
- Granulated sugar
- Sweetens the syrup and helps preserve the fruit's shape and keep it from spoiling.
The step that matters
Boil the water until the fruit is scalding hot. Heating the fruit evenly without overcooking it keeps the berries whole, while the syrup fills air spaces and helps the sealed jars keep. Adding syrup as needed keeps the fruit covered.
“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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