Fruit Juices
Ingredients
Directions
Drain the juice
Scald a bag with boiling water, then cool and wring it out.
Place the bag in an earthen or granite dish and pour the fruit into the bag.
Tie the bag closed with stout twine and hang it over a pan using a jelly stand or a stick resting on two chairs.
Do not squeeze the bag; let it drain overnight or for several hours.
Heat and seal
In the morning, heat the collected juice until it reaches boiling point.
Sweeten with ½ cup of sugar for each quart of juice, if desired.
Pour the hot juice into well-sterilized cans and seal them.
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 the flavour of the finished drink.
- Sugar
- Adds sweetness to balance the tart fruit juice.
The step that matters
Do not squeeze the bag. Squeezing forces fine pulp and solids through the cloth, which makes the juice cloudy and can add bitterness. Gravity drainage gives a clearer juice.
“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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