Raw Fruit Preserve

Ingredients

• a pint of rum or brandy
• lib. of caster sugar
• a pound of fruit

Method

1. 1

   Into a 7 lb. jam jar, put a pint of rum or brandy and 1.5 lbs. of caster sugar.

2. 2

   Lay in any fruit at hand after stalking, stoning, and wiping it when necessary, adding 1 pound of sugar to each pound of fruit.

3. 3

   Stir well from the bottom with a clean wooden spoon each time fruit is added.

4. 4

   Keep covered with a bladder and stir well each time it is touched.

5. 5

   This compote should be kept for at least a month before use.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

Raw Fruit Preserve. — This is a German compote, and one as easy to make as it is useful. Into a 71b. jam jar put a pint of rum or brandy (or, indeed, any spirit to taste), and lib. of caster sugar, then lay in JAMS, JELLIES, AND PASTES. 53 any fruit at hand (no matter how many kinds), after stalking, stoning, and wiping it when necessary, adding in a pound of sugar to each pound of fruit

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