Strawberries and Raspberries in their Own Juice

Ingredients

• twelve quarts of berries
• six quarts of sugar
• three quarts of fruit
• one gill of water
• remaining nine quarts of whole berries

Method

1. 1

   Put three quarts of fruit into the preserving-kettle with one gill of water, heat slowly, mash thoroughly, and drain through cheese-cloth.

2. 2

   Heat juice and sugar to boiling, then add remaining berries and cook for fifteen minutes.

3. 3

   Skim frequently and fill jars with fruit and juice.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 440. The excerpt below is the record exactly as published.

Strawberries and Raspberries in their Own Juice. Here is a good rule to follow in preserving small fruits when it is desirable to keep .their color and form. It is particularly nice for raspberries and strawberries. For twelve quarts of berries take six quarts of sugar. Put three quarts of fruit into the preserving-kettle with one gill of water, and after heating very slowly, mash thor- oughly. Turn into a piece of cheese-cloth, and let it drain until it is cool enough to be handled ; then press every particle of juice through the cloth. Put the juice and sugar into the preserving-kettle, and heat slowly to the boiling-point, stirring frequently. When the juice boils, add the remaining nine quarts of whole berries

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