Preserved G-reeng-ages Tn Syrup
Ingredients
Directions
Make the syrup and simmer
Boil the sugar and water together for about 10 minutes.
Remove the seeds from the green grapes and add the fruit to the syrup.
Let it simmer gently until nearly tender.
Remove from heat and transfer to a large pan.
Boil again
The next day, boil again for about 10 minutes with the blanched kernels.
Jar and seal
Carefully place the fruit into jars and pour the syrup over it.
When cold, cover the jars tightly to exclude air.
Skim the syrup well on both days of boiling for clarity.
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
- Green gages
- Fruit whose flesh softens in the syrup and forms the bulk of the preserve.
- Loaf sugar
- Sweetens the fruit and, at this concentration, helps preserve it by drawing out water.
The step that matters
Simmer gently and skim thoroughly. Gentle simmering softens the fruit without bursting it apart. Skimming off the foam on both days keeps the syrup clear, since foam left in the syrup clouds it.
“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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