For Spicing Fruit
Ingredients
Directions
Prepare the fruit
Prepare the fruit as for canning.
Weigh and put the fruit in a stone crock.
Macerate for seven mornings
Add to the seven pounds of fruit three pounds of sugar and one pint of vinegar, and spices as preferred.
Scald and turn over the fruit seven mornings.
Finish and jar
On the last morning, heat the fruit and all, and put the mixture in jars.
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. See the original page.
Explore the science
What each ingredient does
- Fruit
- Forms the bulk of the preserve and supplies the main flavor and texture.
- Sugar (in the method)
- Draws water out of the fruit and adds sweetness, thickening the syrup as it dissolves.
- Vinegar
- Adds acidity for tang and helps keep the finished preserve stable.
The step that matters
Heating the fruit on the last morning. Heating dissolves the sugar fully and brings the fruit and vinegar mixture to a uniform temperature, which helps the syrup thicken and the preserve keep well once jarred.
“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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