Conferf Van Framboisen

This recipe is drawn from the 1725 Dutch cookbook, 'Het Hollands, of Neederlands kook-boek.' During this era, fruit preserves and 'conferf' (a type of firm fruit conserve or paste) were popular as both delicacies and methods for preserving summer fruits through the year. The technique embodies the culinary ingenuity of 18th-century Dutch households, where sugar became increasingly accessible and fruit cookery flourished. The recipe highlights the resourceful use of available fruit—cherries and raspberries—and the process of preserving their vibrant flavors for later enjoyment, reflecting both the seasonality of ingredients and the practical preservation methods of the day.

Back in the early 18th century, cooks would have employed a sturdy iron or copper kettle for simmering the fruit and dissolving the sugar. Wooden spoons were used for stirring, and a sieve or coarse cloth would help in straining the fruit. Finished preserves would be set in shallow earthenware or pewter trays, and once cooled, a sharp knife was used for slicing the firm confection. Open hearths provided the heat, requiring careful attention to temperature by the cook, especially when heating sugar to the 'cassé' stage.