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To Preserve Raspberries

A method for preserving raspberries by boiling them with sugar and water into a thick syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Preserve Raspberries

Ingredients

Directions

Prepare

  1. Weigh the raspberries and measure out the same weight in sugar.

  2. Wet the sugar with a little water.

Cook

  1. Add the raspberries to the sugar mixture and let them boil gently.

  2. Remove the raspberries and boil the syrup until it thickens.

  3. Return the raspberries to the thickened syrup and let them cool.

Jar

  1. Transfer the cooled raspberries and syrup into glass jars.

Recipe from a historical cookbook (Internet Archive).

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 the bulk of the preserve; less ripe fruit holds its shape better.
Sugar
Thickens the syrup and preserves the fruit, while adding sweetness that balances the tartness.

The step that matters

Boiling the syrup until it thickens. Sugar and fruit pectin set only when the syrup reaches a high enough concentration. Stopping too early leaves a runny preserve, while boiling too long can make it stiff or caramelised.

“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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