Canned Fruit Cooked in the Oven
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Sterilize jars and utensils by placing them in boiling water.
Prepare the syrup and fruit as for cooking in a preserving kettle.
Fill and process
Fill hot jars with fruit and pour in enough syrup to fill them solidly.
Run a silver-plated knife around the inside of the jar.
Place jars in the oven on asbestos or in pans of boiling water.
Preheat the oven to 350°F (175°C) and cook the fruit for 10 minutes.
Remove jars from the oven and fill with boiling syrup, then wipe and seal them.
Avoid drafts of air to prevent jars from cracking.
If using screw covers, tighten them after the glass has cooled.
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
- Canned fruit
- Forms the bulk of the jar and provides the fruit flavor and texture.
- Syrup
- Fills the jar around the fruit, carrying sweetness and helping keep the fruit moist.
The step that matters
Avoid drafts and fill jars with boiling syrup. Sudden temperature changes can crack hot glass, so jars should be kept out of drafts. Filling with boiling syrup and sealing while hot helps create a vacuum as the contents cool.
“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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