6 lb raspberries
6 lb sugar
6 lb sugar
method
1. Put the cleaned fruit in the pan without any water, and heat gently until the fruit begins to break up and the juices run.
2. Simmer until reduced by a third, stir in the sugar.
3. Bring to the boil and boil rapidly until setting point is reached.
4. Remove from the heat, skim, pot, cover, and label.
2. Simmer until reduced by a third, stir in the sugar.
3. Bring to the boil and boil rapidly until setting point is reached.
4. Remove from the heat, skim, pot, cover, and label.
serving amount
yields 10 lb
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
