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Dessert

Preserved Raspberries

A method for preserving raspberries by boiling them with sugar and water.

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

Ingredients

Directions

Prepare

  1. Choose raspberries that are not too ripe.

  2. Wet the sugar with a little water.

  3. Mix the wet sugar with the raspberries.

Cook the fruit and syrup

  1. Boil the raspberries gently until they are soft, being careful not to break them.

  2. Remove the raspberries from the boiling mixture.

  3. Boil the syrup until it thickens.

  4. Return the raspberries to the syrup.

Cool and seal

  1. Let the mixture cool before sealing.

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
The main fruit, which softens and holds its shape in the syrup.
Sugar
Sweetens the fruit and thickens into a syrup that coats and firms the raspberries.

The step that matters

Boil the raspberries gently until soft. Gentle heat softens the fruit while keeping it whole. Vigorous boiling bursts the berries and breaks them apart in the syrup.

“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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