Fruit Preserve

Ingredients

• one pound of fruit
• three quarters of a pound of sugar
• a gill to the pound of fruit
• a finely sliced stick of rhubarb

Method

1. 1

   Prepare your fruit and weigh it.

2. 2

   Sprinkle an equal weight of sugar over the fruit and leave overnight.

3. 3

   Cook the remaining fruit with sliced rhubarb until juice flows, strain the liquid, and pour it over the sweetened fruit.

4. 4

   Let it soak for 24 hours.

5. 5

   Boil the juice with an equal weight of sugar, then add the whole fruit and boil for 12-15 minutes, stirring gently and removing scum.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.

three quarters of a pound of sugar to the one pound of fruit, and in this case the rule of boiling up the fruit well before adding the sugar, should be strictly adhered to. Another point 38 PICKLES AND PRESERVES. is that dry fruit requires the addition of a little liquid when first put into the preserving pan to keep it from burning, and of this the usual allowance is about a gill to the pound of fruit. Personally, I prefer a little rhubarb juice to the water recom- mended by some people. This juice is easily prepared by wiping, paring, and cutting up the stalks of rhubarb, then laying them on a dish, strewed with sugar, for an hour or so, to draw out the juice, the whole being then turned into a pre- serving pan, and heated very slowly and gradually till the juice is all drawn out ; when it is strained and is ready for use ; this juice imparts little or no flavour to the fruit, yet is richer than plain water. Few people, by-the-way, know what an improvement a finely sliced stick of rhubarb

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