The recipe
Ingredients
Directions
Make the syrup
Combine 1 pint of water with 1½ pounds of sugar in a preserving kettle.
Bring the mixture to a gentle boil and skim until perfectly clear.
Use the syrup
Once clear, the syrup is ready for canning large or small fruits.
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
- Sugar
- Dissolves in the water to form the syrup and gives it sweetness and body.
- Water
- Dissolves the sugar so the syrup can be poured over fruit for canning.
The step that matters
Skim until perfectly clear. Skimming removes foam and impurities that rise to the surface as the syrup boils. Leaving them in can make the syrup cloudy and affect its appearance in the jars.
“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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