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Dessert

Preserved Fruits

A preserve made by boiling sugar with water and pouring the syrup over damsons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Fruits

Ingredients

Directions

  1. Boil 1 pound of sugar with water for 10 to 15 minutes.

  2. Pour the hot syrup over the damsons.

  3. Repeat boiling the syrup twice.

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

Sugar
Sweetens the fruit and, once concentrated in the syrup, helps preserve it.
Damsons
Supply the fruit, which gives the preserve its flavour and body.

The step that matters

Repeat boiling the syrup twice. Each boil evaporates water and concentrates the sugar. A syrup that is not concentrated enough will not preserve the fruit well, so the repeated boiling matters.

“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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