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Preserve

Preserved Peaches

Peaches preserved in a clear sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Peaches

Ingredients

Directions

Make the syrup

  1. Prepare a syrup by boiling 1½ cups of water with ¼ pound of sugar until clear.

  2. Skim the syrup to remove impurities.

Preserve

  1. Once clear, add the large fruits to the syrup.

  2. Canning instructions can be followed as per standard methods.

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 helps preserve it by drawing out water.
Large fruits
The main ingredient, which is cooked and preserved in the syrup.

The step that matters

Skim the syrup. Skimming removes foam and impurities that would cloud the syrup and can spoil the preserve, leaving a clear, clean-tasting result.

“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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