Name: Preserves and Canned Fruits
Ingredients: Fresh fruit; Granulated sugar (for preserves); Water

Preserves and Canned Fruits

Ingredients

Fresh fruit
Granulated sugar (for preserves)
Water

Directions

Prepare

Select fresh and firm fruit for preserving.
For preserves, use the best granulated sugar for a clear appearance.
Use a broad porcelain kettle for even heating.

Store and use

Store preserves in small glass jars in a dry place.
If mold appears, add more sugar and boil again; discard if there is an unpleasant smell.
For canned fruit, use ¼ cup of sugar to 1 pint of water to make syrup for one quart can.

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

What each ingredient does

Fresh fruit: Provides the main flavor and body of the preserve.
Granulated sugar: Sweetens the fruit and helps preserve it while keeping the appearance clear.

“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.