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Rule for Marmalades, Preserves and Jams

A set of instructions for making marmalade, preserves, and jam from fruit pulp, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rule for Marmalades, Preserves and Jams

Ingredients

Directions

Prepare the fruit

  1. Pass fruit pulp through a sieve.

Cook the preserve

  1. Boil the sifted pulp with an equal amount of sugar for 30 to 45 minutes.

  2. Add minimal water to equal weights of sugar and fruit to create a syrup.

  3. Boil and skim until clear.

  4. Add fruit and cook until tender.

  5. Mash whole small fruits.

  6. Cook the mash with an equal weight of sugar.

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 pulp
Provides the fruit flavour, pectin and body that set the preserve.
Sugar
Sweetens the preserve and helps it set into a thick, spreadable texture.

“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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