Pure Sugar, Fruit and Apple Juice Preserves
Ingredients
Directions
Cook the fruit
Place the fruit in a kettle.
Add 6 ¾ gallons of juice for every 100 lbs of fruit.
Bring the mixture to a boil.
Cook until the liquid reaches 8 degrees.
Add sugar.
Cook until the syrup reaches 6 degrees less than the degree called for by the hot process.
Turn off the steam.
Add 1 ½ pints of tartaric acid coagulant after all other ingredients.
Set the concentrate and jelly
Use 2 gallons of concentrated juice for every 100 lbs of fruit.
Set the concentrated juice with 1 ½ pints of tartaric acid coagulant.
For jelly, follow the same process.
Cook the jelly syrup to the same degree.
In a separate kettle, make a 28-degree sugar and juice jelly.
Mix the 28-degree jelly with the pure sugar goods in the desired proportion.
For every 60 lbs of jelly used, add ½ pint of tartaric acid coagulant.
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
- Forms the bulk of the preserve and supplies the flavour and body of the product.
- Apple juice
- Provides liquid and sugars that dissolve into the mixture and help it set into a spread.
- Sugar
- Thickens the mixture and preserves it by binding water and sweetening the product.
- Tartaric acid coagulant
- Adds acidity that helps the juice set into a gel.
- Concentrated juice
- Adds concentrated fruit flavour and natural pectin-based setting power.
The step that matters
Cooking the syrup to the right degree. Syrup that is cooked too little will stay runny, while overcooking makes it thick and sticky. Reaching the target sugar concentration is what lets the preserve set properly 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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