The 1901 Cookbook Archive
No. 3294 — Thick Blackcurrant, Raspberry or Wild Strawberry Preserve for Soufflés
English historical translation of Molokhovets recipe No. 3294 from the 1901 Russian cookbook, retaining original methods and measures.
Sort the chosen berries. For each glass lump sugar measure 1 glass cleaned berries.
Put the sugar into a copper preserving pan and add 1½–2 glasses water for each 3 pounds sugar, enough to moisten and dissolve it. Bring to a boil.
Add the berries and boil over strong heat about three times, shaking the pan and removing it from the heat each time to skim the foam.
Finish over a gentle heat until the raw, acidic taste has gone. Transfer to a soup bowl, cool and pack in glass jars, tying them with paper and bladder.
The preserve should be thick, containing much less syrup than ordinary preserves.
Historical editorial note: Historic copper cookware and jars tied with animal bladder do not establish a safe modern canning or food-contact method.
Original source: Read Russian recipe No. 3294. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.