Syrup for Preserves
Ingredients
Directions
Combine water and sugar in a pot and stir until the sugar is completely dissolved.
Bring the mixture to a boil; then add a little cold water.
Once it boils again, remove from heat and let it settle for 10 minutes.
Carefully skim off any foam, then boil the syrup for 30 minutes.
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
- Provides sweetness and body, and thickens the liquid into a syrup as it cooks down.
- Water
- Dissolves the sugar so it can be heated evenly into a syrup.
The step that matters
Skimming the foam before the long boil. Foam is impurities and air rising from the sugar solution. Skimming it before the final 30-minute boil keeps the syrup clear and free of off-flavours.
“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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