To Preserve Fruit in Syrup

Ingredients

• 1 lb. of fruit
• 1 lb. of lump sugar
• ½ tumbler of cold water

Method

1. 1

   Boil the water and sugar together until it thickens slightly, about 30 minutes if the sugar is good.

2. 2

   Remove scum as it rises.

3. 3

   Add the fruit and boil for 30 minutes (longer for stone fruit), stirring very slightly.

4. 4

   Put into jars and tie over.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 113. The excerpt below is the record exactly as published.

1 lb. of fruit. It is difficult to give the exact quan- Preserves. 231 tity of sugar to be used in plum jam; in fact, it entirely depends upon the quality of the plums used; therefore your own judgment will be neces- sary. After weighing the plums halve them and remove the stones; then place on a large dish and sprinkle with the sugar; leave them thus for 24 hours; then put into a preserving-pan and let them simmer gently on the back of the stove for about 25 or 30 minutes, then boil very quickly for ^ hour, skimming carefully, and stirring with a wooden spoon to prevent the jam sticking. It greatly improves the jam to put some kernels from the plum stones into it. To Preserve Fruit in Syrup — To every lb. of fruit allow 1 lb. of lump sugar, ^ tumbler of cold water

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