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Canned Fruit

A simple preserved fruit made by cooking fruit in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Fruit

Ingredients

Directions

Make the syrup

  1. Combine 1 quart of water and 1 pint of sugar in a pot.

  2. Cook for 10 minutes, skimming off any foam.

Can the fruit

  1. Add the fruit and cook until tender.

  2. Can the fruit as usual.

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 syrup and helps the fruit keep its flavour and texture in the jar.
Fruit
Provides the main flavour and texture of the finished canned product.

“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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