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Dessert

Preserved Fruit Juice

A preserved fruit juice made by mashing fruit, adding sugar, and boiling in jars.

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

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

Process and seal

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

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

  3. 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 of your choice
Provides the flavour and the juice that forms the base of the preserve.
Sugar
Sweetens the juice and helps preserve it by binding water and inhibiting spoilage microbes.

The step that matters

Leave the jars in the water until cool, then seal. Cooling slowly in the water bath lets the contents settle and reduces the risk of cracking the glass or breaking the seal. Sealing while still hot and uncooled can fail to form a proper vacuum.

“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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