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Dessert

Preserved Peaches

Peaches preserved in a sugar syrup for storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserved Peaches

Ingredients

Directions

Make the syrup

  1. Combine 1 pint of water and 1½ pounds of sugar in a preserving kettle.

  2. Bring the mixture to a gentle boil and skim until it is perfectly clear.

Add the fruit and can

  1. Add the fruit and proceed with canning.

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

Fruit
The main item, which is cooked gently in the sugar syrup to be preserved.
Sugar
Sweetens the syrup and helps preserve the fruit by drawing out moisture.

The step that matters

Skim until perfectly clear. Skimming removes foam and impurities that rise as the syrup boils. Removing them keeps the syrup clear and helps the preserved fruit look appealing and keep well.

“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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