Name: Syrups for Canned Fruit
Ingredients: 1 cup sugar (for sweet fruits); 2 cups water; 1 cup sugar (for medium fruits); 1 cup water; 2 cups sugar (for acid fruits); 1 cup water

Syrups for Canned Fruit

Ingredients

Directions

For sweet fruits, combine 1 cup sugar with 2 cups water.
For medium fruits, combine 1 cup sugar with 1 cup water.
For acid fruits, combine 2 cups sugar with 1 cup water.
Add boiling water to the sugar and stir until dissolved.
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 and sets how sweet the canned fruit tastes, with more sugar for acidic fruits.
Water: Dissolves the sugar so it forms a even syrup that covers and preserves the fruit.

“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.