To Preserve Fruits for Winter Use
Ingredients
Directions
Make the preserves
Combine equal parts of fruit and sugar in a preserving pan.
Heat gently until the sugar dissolves.
Bring to a boil and cook until the mixture thickens, about 10-15 minutes.
Jar and store
Pour into sterilized jars and seal while hot.
Store in a cool, dry place.
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
- Provides the flavor and bulk of the preserve, and its natural pectin helps the mixture set.
- Sugar
- Preserves the fruit, adds sweetness, and helps the mixture thicken into a spreadable set.
The step that matters
Cooking until the mixture thickens. Sugar and fruit must be boiled long enough for pectin and sugar to reach a gel set. Undercooking leaves a runny preserve that may spoil sooner, while overcooking can make it stiff and darken the flavor.
“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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