Berries, Etc
Ingredients
Directions
Prepare
If using sugar, prepare a syrup with 1 pound of sugar in 1 quart of water.
Pack the fruit tightly in jars, then cover with syrup.
Water-bath method
Place jars in a water boiler, half covering them, and elevate them off the bottom.
Cover the boiler and cook until the fruit is tender.
If the fruit falls, refill jars with contents from another jar or boiling water.
Seal the jars immediately and let them cool away from air.
Dry-pack alternative
Alternatively, pack dry jars with fruit.
Seal the jars, place them in cold water, and bring to a boil.
Cook for 1 hour, then let cool in the water.
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
- Fruit
- Forms the body and flavor of the preserve, and holds its shape during cooking.
- Sugar
- Adds sweetness and helps the preserve keep the fruit's texture and shape.
The step that matters
Seal the jars immediately. Sealing while the contents are still hot lets the jar form a vacuum as it cools. Delaying the seal lets air in, which can spoil the preserve.
“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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