Prep 10 mins
Cook 0 mins
Here's an old method for preserving fruit with a fresh taste without cooking. The juicy crushed berries make a nice spread for bread, and a delicious filling for cake. Sugared berries will keep for a year or longer under refrigeration. You can prepare blackberries or strawberries the same way, but raspberries seem to do and taste best. Adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock. Raspberries are grown all over the United States and Europe, and belong in the New Englan, Mid Atlantic, Southern, Mid West, Eastern European, French, Australian, and Scandinavian catagories.
- Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
- Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.
very very sweet. after i waited the 2 days i bought 2 more pints of raspberries and added them to the mix. i'm going to add some as a cake filling today and will take a photo.
This recipe was OVERLY too sweet. I would start out with 1/3 or 1/4 cup of sugar and jsut add on from there. Just 2 cups was way too much and I had to go back to the grocery store to buy more raspberries because it made so much mix. Overall, I would but the long narrow box or raspberries. Its a perfect fit for the recipe plus a little extra. I was not impressed with this recipe. It was exceptionally over-sweet. If you make this simple recipe, MAKE SURE TO ADD LESS SUGAR!
Just an observation, so I will not rate. I followed this procedure with strawberries instead of raspberries. Perhaps this is the reason it did not work well. Sorry to report that the strawberries I did in August were moldy in October. They were stored in my downstairs fridge, which is very cold and infrequently opened. Delicious and fresh-tasting prior to that, though. So, keep a sharp eye on them. Personally I would not keep them longer than a month. This recipe also appears as #120345 posted in July 2009, which is when I tried it. I also own the Edna Lewis cookbook in which this appears.