Skip to main content
Dessert

Preserved Pippins

A preserved fruit made by boiling pippins in a sugar syrup and sealing in tin cans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Preserved Pippins

Ingredients

Directions

Make the syrup and cook the fruit

  1. Dissolve sugar in water to make syrup.

  2. Boil the fruit in the syrup until clear.

Thicken the syrup

  1. Remove the fruit and continue boiling the syrup until thick.

  2. Add lemon extract to taste.

Preserve and seal

  1. Pour the thick syrup over the fruit to preserve it.

  2. Transfer the mixture into tin cans and seal while hot.

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
Dissolves into the syrup that sweetens the fruit and, once thickened, helps preserve it.
Pippins
The fruit that is cooked in the syrup and becomes the preserve itself.

The step that matters

Continue boiling the syrup until thick. Boiling off water concentrates the sugar, which lowers the water available to spoilage microbes and helps the preserve keep. Syrup that is too thin may spoil in the sealed cans.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes