To Preserve Fruits for Wunter Use
Ingredients
Directions
Combine equal parts of fruit and sugar in a pan.
Boil gently until the mixture thickens, ensuring not to over-boil.
Store in a clean, dry place to keep for several years.
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 flavour and body of the preserve as it cooks down.
- Sugar
- Sweetens the preserve and helps it thicken and keep well.
The step that matters
Boiling gently until thickened. Boiling too hard can scorch the sugar and fruit and overcook the mixture, giving a dark, caramelised or stiff result. Gentle heat lets the mixture reduce and thicken evenly while the fruit keeps its flavour.
“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.
More fruit preserves recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.