Preserve Making
Ingredients
Directions
Use time and care in making preserves.
Make a small amount at a time.
Boil gently so the sugar thoroughly penetrates the fruit.
Use ¾ pound of sugar for every pound of fruit.
Place glass marbles in the bottom of the kettle to prevent sticking.
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
- Sugar
- Preserves the fruit and sweetens it, drawing moisture out and helping it set.
- Fruit
- Provides the main flavour and bulk of the preserves.
The step that matters
Boil gently so the sugar thoroughly penetrates the fruit. Boiling too hard can break the fruit apart and scorch the sugar before it has soaked in. Gentle heat lets the sugar draw into the fruit evenly, keeping pieces whole and the texture firm.
“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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