Skip to main content
Dessert

Syrup for Canning Fruit

A simple syrup made with sugar, water, and egg white for preserving fruit.

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

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Syrup for Canning Fruit

Ingredients

Directions

Make the syrup

  1. In a saucepan, combine the sugar and water.

  2. Heat the mixture until warm, but not hot.

  3. Stir in the slightly beaten egg white.

  4. Once it boils, skim off the foam.

Can the fruit

  1. Add the fruit you wish to preserve, ensuring even cooking.

  2. Prepare jars and pour the syrup over the fruit, then seal.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Granulated sugar
Provides sweetness and the body of the syrup, helping preserve the fruit.
White of egg
As it heats, it coagulates and gathers impurities into foam that can be skimmed off, clearing the syrup.

The step that matters

Skim off the foam once it boils. The egg white rises with impurities as the syrup comes to a boil, forming foam. Removing it promptly keeps the syrup clear and free of cloudiness and off flavours.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes