To Preserve Fruit
Ingredients
Directions
Make the syrup
Dissolve salicylic acid in warm water with granulated sugar.
Add cold water and mix well.
Pack and store
Clean the fruit and pack it closely in jars.
Pour the liquid over the fruit until well covered.
Set in a cool place to keep until used.
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
- Salicylic acid
- Acts as a preservative, slowing mold and microbial growth in the syrup and fruit.
- Granulated sugar
- Draws water out of the fruit and lowers available water, helping slow spoilage while adding sweetness.
- Sound fruit
- The main food being preserved; its flavor and texture carry through the syrup.
The step that matters
Pour the liquid over the fruit until well covered. Fruit left above the syrup is exposed to air and can mold or ferment. Full coverage keeps the surface protected by the preserving liquid.
“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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