Spiced Fruit

Ingredients

• 1| lbs. sugar
• 3^ lbs. fruit
• 1 cup vinegar

Method

1. 1

   Sprinkle sugar over fruit, let stand overnight, take juice, add vinegar and spices, boil, add fruit, boil again, jar.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 404. The excerpt below is the record exactly as published.

SPICED FRUIT perforated skimmer, and spread it on dishes to cool; when cool, pack it in glass jars, boil the syrup thick, and pour it boiling hot on the fruit. Examine them occasionally the first month, and if any signs of fermenting appear, set the jars uncovered in a kettle of water (with thick cloth under them) and heat until the contents are scalded. These are very nice. WATERMELON RIND.— Soak it in vinegar over night; then boil it in water until tender, and drain. Prepare a syrup of 3 lbs. sugar and 1 oz. each cinnamon and cloves (tied in a bag) to 1 quart vinegar, or to 1 pint vinegar if wanted very sweet; bring it to a boil, put in the rind, boil 5 minutes and put in jars. Citroo can be put up in the same way. SPICED FRUIT. Some people confound spiced fruit and sweet pickles, but they are not the same. Sweet pickles are really a pickle, but spiced fruit is a spiced preserve, usually boiled down thick. SPICED FRUIT.— Sprinkle 1| lbs. sugar over 3^ lbs. fruit and let it stand over night; then take the juice, add 1 cup vinegar

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