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Dessert

Preserving Syrup

A syrup made with Karo, sugar, boiling water, and fruit, used for preserving fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserving Syrup

Ingredients

Directions

Make the syrup

  1. Make a syrup by mixing 1 part Karo and 3 parts sugar with boiling water.

Cook the fruit

  1. Drop the fruit into the syrup and cook slowly until soft enough to pierce with a fork.

Jar and seal

  1. Transfer the fruit into sterilized jars.

  2. Strain the boiling syrup over the fruit, filling the jar to overflowing.

  3. Fit the cap and seal quickly.

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

Karo
Corn syrup that helps keep the sugar from crystallising and gives the syrup a smooth texture.
Sugar
Sweetens the syrup and helps preserve the fruit by drawing out water.

The step that matters

Filling and sealing the jars. The syrup must be boiling and the jars filled to overflowing so little air remains. Sealing quickly while hot helps create a vacuum as the contents cool, which supports preservation.

“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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