Fruit Preserve
Ingredients
Directions
Prepare
Cut the pulp as fine as possible.
Mix the pulp with the rind.
Cook
Combine the pulp mixture with granulated sugar in a preserving kettle.
Stir slowly while boiling until it turns a clear golden color.
Serve
Serve with ice cream, plain cream, or on pastry puffs.
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 pulp
- Forms the body of the preserve as it breaks down and thickens while cooking.
- Granulated sugar
- Sweetens the preserve and helps it thicken and set as it cooks down.
- Fruit rind
- Adds aroma and some bitterness from its oils and peel.
The step that matters
Stir slowly while boiling. Sugar and fruit can scorch on the bottom of the kettle if not stirred. Boiling must continue until the mixture turns clear golden, since the sugar concentrates and the preserve thickens as water evaporates.
“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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