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.
Turn the fruit into a bowl or deep pan and bruise it gently.
Preserve
Mix with an equal weight of fine dry sifted sugar.
Immediately put the mixture into small, wide-necked bottles.
Cork the bottles firmly without delay and tie a bladder over the tops.
Keep 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 and most of the preserve's bulk.
- Fine dry sifted sugar
- Equal weight to the fruit; sugar draws out moisture and helps preserve the fruit against spoilage.
The step that matters
Bottling immediately and corking firmly. Sugar alone does not fully stop fermentation. Once the fruit is bruised and mixed, wild yeasts can start working, so the mixture should go into bottles at once and be sealed tightly to limit air and microbes.
“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.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.