German Method of Preserving Fruit
Ingredients
Directions
Make the syrup
Combine sugar and water in a pot to make a thick syrup.
Cook the fruit
Add the fruit to the syrup and boil for just one minute.
Dry in the sun
Pour the mixture into earthen plates and cover with glass sheets.
Place in the sun for 3 days, bringing it in at night or covering with oilcloth.
Transfer to jars and seal tightly for storage.
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
- Forms a thick syrup that preserves the fruit and helps it keep its shape.
- Cherries or other fruit
- Provides the main flavor and texture of the preserve.
The step that matters
Boil the fruit for just one minute. Brief boiling softens the fruit slightly while keeping it intact; longer cooking can break it down and make the syrup too dark or thick.
“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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