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Syrups for Canned Fruit

A simple syrup mixture for sweet, medium, or acidic canned fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Syrups for Canned Fruit

Ingredients

Directions

Mix the syrup

  1. For sweet fruits, combine 1 cup sugar with 2 cups water.

  2. For medium fruits, combine 1 cup sugar with 1 cup water.

  3. For acid fruits, combine 2 cups sugar with 1 cup water.

Heat and clean

  1. Add boiling water to the sugar and stir until dissolved.

  2. Boil for 5 to 10 minutes and remove any scum.

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 syrup, balances tartness in acidic fruit, and gives the liquid body.

The step that matters

Choosing the sugar ratio for the fruit type. Sugar level controls sweetness and how the syrup balances the fruit's natural tartness. Acid fruits need the heavier syrup to taste balanced, while sweet fruits need less sugar to avoid cloying flavour.

“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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