Canned Fruit Juices

Ingredients

• about three pounds of sugar
• one quart of fruit juice and pulp

Method

1. 1

   Mash the fruit, and rub the pulp through a fine sieve.

2. 2

   Mix the sugar with the fruit juice and pulp.

3. 3

   Fill Mason's jars with the syrup, cover, and place in a heater with cold water to come nearly to the top of the jar.

4. 4

   Let the water boil half an hour, then fill each jar to the brim, seal, and cool in the water.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 257. The excerpt below is the record exactly as published.

Canned Fruit Juices, — Fruit juices may be kept for a long time by canning the same as whole fruit. They are convenient for water ices and summer beverages. Mash the fruit, and rub the pulp through a fine sieve. Mix about three pounds of sugar with one quart of fruit juice and pulp

Cook this with the app: pantry check, scaling, and the assistant.