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Dessert

Preserved Fruit

A method for preserving fruit by soaking in alum solution and sealing in bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Preserved Fruit

Ingredients

Directions

Prepare the alum water

  1. Dissolve 1 teaspoon of alum in 4 gallons of boiling water.

  2. Let the solution cool.

Fill and seal

  1. Pick the fruit from the stalks and place them into bottles.

  2. Fill the bottles with the cooled alum water.

  3. Seal the bottles tightly.

  4. Place the sealed bottles in a pot of cold water.

  5. Heat the pot to 176°F (80°C).

  6. Tie the bottles with a bladder.

  7. Seal the bottles.

  8. Store the bottles in a cool, dry place.

  9. Turn the bottles occasionally.

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

Alum
Acts as a firming agent that helps the fruit keep its shape and texture during preserving.
Fresh fruit
Provides the flavor and body that the preserved product is built around.

“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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