Fruit, Juice of
Ingredients
Directions
Prepare the juice
Pulp the fruit using a wooden spoon to extract all juice and pulp.
Strain the mixture through a coarse wire sieve to remove skins and seeds.
Add 4 ounces of refined sugar for every pound of fruit juice.
Pour the juice into pickle bottles.
Bottle and seal
Place the bottles in a pan of water up to the neck.
Boil the water and keep the bottles in it until cold.
Cork the bottles tightly and cover the corks with resin or wax.
Boil for half an hour from when the water starts boiling.
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
- Provides the juice and flavour that the whole drink is built on.
- Refined sugar
- Adds sweetness and helps preserve the juice against spoilage.
The step that matters
Boil for half an hour from when the water starts boiling. Heating the sealed bottles in water pasteurises the juice, killing microbes that would otherwise ferment it. Timing starts only once the water is boiling, so a short boil may leave the juice under-processed.
“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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