Skip to main content
Dessert

Canning Fruit

A method for preserving fruit by packing it in jars with a sugar syrup and sealing them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Sugar and plum are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Canning Fruit

Ingredients

Directions

Make the syrup

  1. Boil sugar and water until you have a rich syrup.

  2. Let the syrup cool.

Pack the jars

  1. Pack jars full of raw fruit.

  2. Fill jars with the cold syrup.

  3. Put on the covers and screws (without rubber rings).

  4. Place jars in cold water up to their necks, using straw or chips to prevent contact.

Process and store

  1. Boil water for 15 minutes.

  2. Have hot syrup ready to fill jars.

  3. Put on rubber rings and screw tightly.

  4. Store in a cool, dark place.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + plumtop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the fruit and, in a rich syrup, helps preserve it.
Raw strawberries, raspberries, or plums
Provides the main flavor and texture of the finished preserved fruit.

The step that matters

Place jars in cold water up to their necks, using straw or chips to prevent contact.. Keeping jars off direct contact with the pot's base lets water circulate and heat evenly, reducing the risk of cracking from uneven temperature.

“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 canned fruit recipes

Juice 9and Vegetables 3in Syrup 3Syrup 3 See all 19 →

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes