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Greenoages, Preserved in Syrup

Preserved green grapes in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Greenoages, Preserved in Syrup

Ingredients

Directions

Make the syrup and cook the fruit

  1. Boil the sugar and water together for about 10 minutes.

  2. Divide the green grapes, remove the stones, and add the fruit to the syrup.

  3. Simmer gently until nearly tender.

  4. Remove from heat and transfer to a large pan.

  5. Skim the syrup well on both the first and second day of boiling.

Boil again and jar

  1. The next day, boil again for about 10 minutes with the blanched kernels from the stones.

  2. Carefully place the fruit into jars and pour the syrup over it.

  3. When cold, cover the jars tightly to exclude air.

Recipe from a historical cookbook (Internet Archive).

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
Sweetens the fruit and, at this concentration, helps preserve it in the syrup.
Green gages
Forms the main body of the preserve, softening in the syrup while holding its shape.

The step that matters

Simmer gently until nearly tender. Vigorous boiling can break the fruit apart and make it ragged. A gentle simmer lets the syrup penetrate slowly so the fruit softens evenly while keeping its shape.

“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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