Raspberry Preserves

Ingredients

• four pounds of raspberries
• one pound of white currants
• three-quarters of a pound of sugar

Method

1. 1

   Bruise and strain the raspberries and white currants through a cloth to extract the juice.

2. 2

   Put the juice into a preserving pan, add sugar, and boil while skimming.

3. 3

   After twenty minutes, add the whole raspberries and boil for ten more minutes.

4. 4

   Pot in the usual way.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1475. The excerpt below is the record exactly as published.

one pound of white currants, and bruise and strain them through a cloth, wringing it so as to extract all the juice. Put the juice into a preserving-pan, and allow three-quarters of a pound of sugar to every pound of juice, including the weight of the raspberries left whole. Let the sugar and juice boil, skimming it, and at the end of twenty minutes put in the rest of the fruit, and let it boil for ten minutes longer. "When the pre- serve is boiled enough — it is so if the syrup jellies when a little is put on a plate to cool — take it off the fire, and pot in the usual way. Raspberries, Preserved Whole.— Gather the raspberries on a dry day when the sun is not upon them. Strip off the stalks, weigh the fruit, and allow three pounds of sugar for four pounds of fruit. Boil the sugar with a very small quantity of water till it is quite clear, put in the raspberries, and simmer them gently for five minutes. Lift them out carefully, and drain them. Boil the syrup till small beads appear on its surface, put in the raspberries, boil them another five minutes, take them up, and drain them again. Boil the syrup till large bubbles are formed, put in the raspberries a third time, and when taking them out bo especially careful, or they will break. Put them at once into perfectly dry jars or glasses, and cover them closely to ex- clude the air. Store in a cool airy place. Raspberries, Wliite, Preserved Whole. — Pick four pounds of raspberries

Cook this with the app: pantry check, scaling, and the assistant.