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Preserve

Preserved Fruit Juice

A preserved fruit juice made by mashing fruit, extracting juice, sweetening with sugar, and canning the syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Fruit Juice

Ingredients

Directions

Prepare the juice

  1. Mash the fruit and strain it through a muslin bag.

  2. Press to extract as much juice as possible.

Make the syrup and fill the cans

  1. Combine the juice with 1½ pounds of sugar for each pint in a pan.

  2. Fill glass cans with the syrup and cover them.

Process and seal

  1. Place the cans in cold water and boil for 30 minutes.

  2. Leave the jars in the water until cool, then seal.

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

Fruit
Supplies the juice, which carries the flavor and color of the preserve.
Sugar
Sweetens the juice and helps preserve it by binding water and limiting spoilage.

The step that matters

Leave the jars in the water until cool, then seal.. Cooling slowly in the water bath helps prevent the glass from cracking from sudden temperature change, and the seal forms as the contents cool and contract. Removing the jars too early risks breakage or a weak seal.

“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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