Sunshine Preserves

Ingredients

• 1 part fruit
• 1 part sugar

Method

1. 1

   Wash the fruit and bring to boiling point, then add an equal quantity of sugar.

2. 2

   Simmer without stirring for 5 to 10 minutes.

3. 3

   Spread on platters, cover with glass, and set in the hot sunshine for about 2 days.

4. 4

   Put into sterilized jars without reheating.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 177. The excerpt below is the record exactly as published.

Sunshine Preserves For this method the fruit is washed and brought to the boiling point, then an equal quantity by weight of sugar is added, and the whole simmered without stirring from 5 to 10 m. It is then spread on large platters, covered with glass and set in the hot sunshine for about 2 days, that is letting it have the sunshine for about 24 h all together. At the end of that time it is put into sterilized jars without re- heating. By this method of preservation the fruit keeps its shape and retains its original flavor very much better. The best fruits for this are strawberries, cherries, white and red currants, ripe gooseberries, red and black rasp- berries, and blackberries. Pineapple and pears cut into half inch cubes may also be used, either alone or combined with any small fruits. Pineapple and strawberries are an espe- cially pleasing combination, as well as pears and cherries. Honey may be substituted for sugar in Sunshine Pre- serves, using it in the proportion of i part fruit to ^ part strained honey, instead of equal parts of each as with sugar. JELLIES In making jelly the pure juice of the fruit is extracted then cooked with sugar till it reaches the jelly stage. JUNE MENUS 321 Underripe fruit is the best to select for jelly. In some cases green fruit, such as green grapes, may be used. Pectin The element in fruit juice that causes it to jelly is called pectin, but to make a perfect jelly the juice must also be acid. Certain fruit juices such as peach, while they contain pectin will not jelly because of the lack of acid. This can often be supplied by adding some fruit acid such as citric, or tartaric acids. Proportions The amount of sugar varies somewhat with the acidity of the fruit, but in general the proportions are three-fourths to one part sugar

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