To Preserve Green Gages
Ingredients
Directions
Prepare the grapes
Prick the green grapes all over with a small fork.
Place the pricked grapes in cold water.
Scald the grapes in a pot over low heat until soft, being careful not to let the water boil.
Let the grapes sit in the scalding water for three days.
Drain the grapes.
First sugar soak
Place the grapes in a preserving pan.
Cover the grapes with hot clarified sugar.
Gently boil the mixture.
Let the mixture sit for two days.
Drain the syrup.
Boil the syrup until it thickens.
Second sugar soak and jar
Add more clarified sugar as needed.
Gently boil the grapes again.
Let the grapes sit for two days.
Drain the syrup.
Place the grapes in jars.
Boil the syrup until thick.
Pour the hot syrup over the grapes.
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
- Green gages
- Form the fruit that softens and absorbs the sugar syrup during preserving.
- Clarified sugar
- Draws water out of the fruit and builds a thick syrup that preserves it and adds sweetness.
The step that matters
Scalding the grapes without boiling. Keeping the water just below a boil softens the skins gently, so the grapes hold their shape instead of bursting or going mushy before the sugar soaks begin.
“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.
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.