No. 3254 — Wild Raspberry Preserve
English historical translation of Molokhovets recipe No. 3254 from the 1901 Russian cookbook, retaining original methods and measures.
Gather large, not quite overripe wild raspberries in good dry weather and arrange on a dish.
For each pound berries take 1½ pounds sugar. Immediately powder one-quarter of it, sprinkle over the berries and leave the dish on ice overnight.
Next day make syrup from ½ glass water and the remaining sugar. Pour the cooled syrup over the berries and let stand for three hours, then cook as usual.
When ready, transfer to a salad bowl and cool. Lift the berries into a jar with a wooden rod or teaspoon, strain the syrup and pour over them.
The author explains that overnight sugaring helps keep the berries intact and allows berries brought home in the evening to be cooked the following day. For 1 pound firm raspberries, 1½ pounds sugar is sufficient.