Preserving Fruit
Ingredients
Directions
Fill a preserving pan half full with fruit and sugar.
Bring the mixture to a boil.
Boil rapidly for 5 minutes.
Keep a cold cup nearby to prevent boiling over.
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
- Supplies the flavor, natural acid and pectin that help the preserve thicken and set.
- Sugar
- Adds sweetness and draws water out of the fruit, helping the preserve set and keep.
The step that matters
Boil rapidly for 5 minutes. Rapid boiling evaporates water and concentrates the sugar and pectin so the preserve can gel. Boiling too briefly leaves it runny, while boiling too long can darken and over-thicken it.
“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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