Fruits Preserved with Sugar
Ingredients
Directions
Prepare the fruit
Place the fruit in a stone jar.
Sprinkle the fruit with ½ cup of sugar.
Put the jar in a pot of cold water.
Simmer until a syrup forms.
Let the fruit sit in the syrup overnight.
Make the syrup
Drain the syrup.
Add another ½ cup of sugar.
Simmer for 10 minutes.
Skim the syrup.
Pour the syrup over the fruit.
Repeat with the remaining sugar until the fruit is clear.
Jar the preserves
Transfer the fruit to small jars.
Cover the jars.
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 main body of the preserve and absorbs the sugar as it soaks.
- Sugar
- Draws water out of the fruit and forms the syrup that preserves it and makes it sweet.
The step that matters
Repeating the syrup soak until the fruit is clear. Sugar slowly replaces the water in the fruit's cells. Adding the sugar in stages and resting the fruit between boils helps it absorb sweetness gradually, so it keeps its shape instead of collapsing or staying cloudy.
“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.