Preserving
Ingredients
Directions
Cook the fruit
Simmer the fruit in syrup until tender, a little at a time.
Skim the fruit into jars.
Add syrup and seal
Bring the remaining syrup to a boil.
Fill the jars with syrup and seal immediately.
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
- Forms the body of the preserve and supplies its main flavor.
- Sugar
- Sweetens the preserve and, in quantity, helps it keep by reducing water activity.
The step that matters
Simmer the fruit in syrup until tender, a little at a time.. Cooking in small batches lets the fruit soften evenly while it stays in the syrup. Too much heat or time breaks the pieces down, while too little leaves them firm and under-infused.
“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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