Skip to main content
Dessert

Preserved Fruits

A preserved fruit mixture made by sieving fruit, adding pulp and sugar, then boiling and cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Preserved Fruits

Ingredients

Directions

Prepare

  1. Rub the fruit through a sieve to remove any impurities.

Cook

  1. Add an equal volume of fresh fruit pulp to the mixture.

  2. For every pint of pulp, add a pint of sugar.

  3. Heat the mixture slowly to the boiling point.

  4. Cook for twenty minutes, stirring occasionally.

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

Fresh fruit
Provides the main flavour and body of the preserve.
Sugar
Sweetens the fruit and helps the mixture thicken and set as it cooks.

The step that matters

Cook for twenty minutes, stirring occasionally. A mixture high in sugar can scorch and stick to the bottom of the pan, which gives a burnt taste. Regular stirring keeps the heat even and prevents this.

“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.

More preserved fruit recipes

for Tarts 19in Bottles 17Tart 8Pudding 5Dumplings 4in Syrup 4 See all 18 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes