I to Preserve Fruits for Avixter Use
Ingredients
Directions
Prepare
Prepare a pan for preserving, preferably made of double block tin.
Combine equal parts of fruit and sugar in the pan.
Cook and store
Heat the mixture gently, ensuring it boils long enough to prevent fermentation.
Check the mixture two or three times in the first two months, and reboil gently if necessary.
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 bulk of the preserve.
- Sugar
- Preserves the fruit by binding water and inhibiting microbial growth, and gives sweetness.
The step that matters
Boiling long enough. The mixture must reach and hold a boil for long enough to prevent fermentation. Sugar and heat together make the preserve stable, so under-boiling leaves it open to spoilage.
“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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