Anona Preserves
Ingredients
Directions
Prepare the fruit
Prepare the anona fruit by removing the skin and seeds.
Mash the fruit to create a pulp.
Cook and jar
In a pot, combine the fruit pulp with sugar to taste.
Cook over low heat, stirring frequently, until the mixture thickens.
Pour the preserves into sterilized jars and seal while hot.
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
- Anona fruit
- Provides the main pulp, flavor and body that the preserves set from when cooked.
- Sugar
- Adds sweetness and, as it concentrates during cooking, helps the preserves thicken and keep.
The step that matters
Cook over low heat, stirring frequently, until the mixture thickens. Sugar and fruit pulp can scorch and stick to the bottom of the pot at high heat. Gentle heat with frequent stirring lets water evaporate slowly so the mixture thickens evenly without burning.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.