Preserved Peaches, Pears, Plums
Ingredients
Directions
Prepare
Prepare the fruit for preserving.
For each pound of fruit, use ½ to 1 pound of sugar and 1 cup of water, adjusting for tartness.
Cook and preserve
Boil the syrup for 5 to 10 minutes.
Add the fruit to the syrup and boil until the fruit looks clear.
Fill jars with the fruit and syrup, then 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 main substance and flavor of the preserve, and its natural pectin and acid help it hold shape.
- Sugar
- Sweetens the preserve and helps preserve it by binding water, slowing spoilage.
- Water
- Dissolves the sugar to form the syrup that surrounds and cooks the fruit.
The step that matters
Boiling the fruit until it looks clear. Boiling fruit in syrup lets sugar gradually replace water in the fruit tissue. Stopping too early leaves the fruit less preserved, while over-boiling can make it soft and break it apart.
“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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