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Sauce

Syrups for Canned Fruit

A simple syrup made by dissolving sugar in water for sweet, medium, or acid 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, mix 1 cup sugar with 2 cups water.

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

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

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

Boil and skim

  1. 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 gives it body; the amount chosen sets how sweet the syrup tastes.

“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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