Fruit Syrup

Ingredients

• 4 lbs. red gooseberries
• 1 lb. cherries
• 0.5 lb. raspberries
• 1.5 lbs. sugar

Method

1. 1

   Clean from stems, tips, stones, etc.; bruise all together; and place in a deep earthenware pan for twenty-four hours.

2. 2

   Bruise with a wooden spoon, and squeeze with the hand; then let the juice pass through a hair sieve, but do not rub the pulp through.

3. 3

   Cleanse the sieve, and place over it a napkin; run the juice through this so that it may be transparent.

4. 4

   To every pound of juice add 1.5 lbs. sugar.

5. 5

   Let the sugar melt in the juice, then put the mixture in a jam pan, and boil; remove the scum as it rises, and when it ceases to rise pour the syrup into a basin with a lip; as soon as it is cool enough, bottle; cork the next day, and keep in a cool place.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 167. The excerpt below is the record exactly as published.

FRUIT SYRUP. 417 duced to two quarts. Pare, core, and slice up juicy pudding apples, and put them in a stewpan with enough of the cider to cover them ; as soon as they are quite tender take them out with a perforated spoon, and put in the cider a second quantity of sliced apple. Continue till the cider is all absorbed. Then place the whole mixture in an earthenware vessel. Let it stand for twelve hours ; put it in a preserving-pan, and boil down till it is of a rich brown colour, and of the consistency of porridge. Green Tomato Preserve. Cut the tomatoes into four or six pieces according to size, and take out the seeds. To every pound of fruit put I lb. loaf sugar, and \ oz. ginger, cut small. Dissolve the sugar in a little water, and let it simmer with the ginger for five minutes ; then add the fruit and boil till clear. This preserve has the colour and flavour of greengage. Fruit Syrup. 4 Ibs^. red gooseberries, not quite ripe ; I lb. cherries

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