Home › The Principles of Cookery › Raspberries, Preserved Whole

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 be especially careful, or they will break. Put them at once into perfectly dry jars or glasses, and cover them closely to exclude the air. Store in a cool airy place.