To Preserve Fruits for Winter Use
Ingredients
Directions
Make the preserves
Combine equal parts sugar and fruit in a preserving pan.
Heat gently, stirring until the sugar dissolves.
Bring to a boil and maintain a steady boil for a few minutes.
Check the consistency; it should not be too thick or too runny.
Jar and store
Pour into clean jars and seal tightly.
Store in a cool, dry place.
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
- Sweetens the preserves and helps set them by binding with fruit pectin as it cooks.
- Fruit
- Provides the flavor, body, and natural pectin and acid that help the preserves gel.
The step that matters
Boiling to the right consistency. Boiling too briefly leaves the preserves runny, while boiling too long makes them overly thick. Sugar and fruit pectin set as water evaporates, so checking the consistency during the boil matters.
“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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