To Preserve Fruit in Syrup
Ingredients
Directions
Boil the cold water and sugar together until it thickens slightly, about 30 minutes.
Skim off any scum that rises to the surface.
Add the fruit and boil for 1 hour, stirring very gently to avoid breaking the fruit.
Skim off any scum that rises again.
Transfer the mixture into jars and seal tightly.
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
- Provides the main flavor and body of the preserve, and sets with the sugar as it cooks.
- Sugar
- Sweetens the preserve and helps it thicken and keep well.
The step that matters
Stirring the fruit gently while it boils. Vigorous stirring breaks the fruit apart, leaving a mushy texture instead of tender whole pieces suspended in the syrup.
“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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