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Preserve

Rule for Preserving Fruit

A method for preserving fruit by cooking it in sugar syrup and storing it in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rule for Preserving Fruit

Ingredients

Directions

Cook the fruit

  1. Combine 1 pound of sugar with 1 pound of fruit.

  2. Cook the fruit thoroughly in the syrup.

  3. Skim the syrup carefully.

Jar and store

  1. Transfer the fruit and syrup into jars.

  2. Seal the jars air-tight.

  3. Store in a cool, dark place.

Recipe from a historical cookbook (Internet Archive).

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, flavor and texture of the preserve.
Sugar
Draws water out of the fruit and forms the syrup that helps preserve it.

The step that matters

Cook the fruit thoroughly in the syrup. The fruit must be cooked long enough for sugar to penetrate and soften it, which helps it keep. Undercooked fruit may spoil sooner, while overcooking can make it tough or cause the syrup to darken.

“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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