Canned Fruits and Preserves
Ingredients
Directions
Prepare the syrup
Select fresh, firm fruit that is not over-ripe.
Make a syrup by boiling sugar and water for 10 minutes.
Add a small quantity of fruit to the syrup at a time to keep it in shape.
Fill and seal
Fill sterile jars with fruit and enough syrup to overflow.
If syrup is insufficient, add boiling water to fill jars.
Insert a spoon between the fruit and jar to release air bubbles.
Quickly seal jars with rubber and sterilized covers, ensuring they are airtight.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fruit
- Provides the main body and flavour of the preserve.
- Sugar
- Sweetens the fruit and helps preserve it in the syrup.
The step that matters
Release air bubbles and seal quickly. Trapped air can prevent a proper seal and allow spoilage, while fruit exposed to air can discolour. Sealing promptly keeps the jar airtight as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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