Darra Goldstein

Preserved Whole Fruits

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

About

There are many ways to preserve whole fruits, usually in syrups. The syrup may be made with sugar, honey, or a mixture of the two; flavored with spices or fragrant oils; or enhanced with alcohol. It might be a heavy, cooked syrup, or a simple one made through the action of the fruit leaching its juices slowly into sugar.

See also candied fruit; fruit; fruit paste; and marmalade.

Victorian-era food manufacturers often advertised their products alongside images of plump, happy toddlers to signify the new industrial age of safety and plenty, as in this advertising card for Thurbers’ Fruit Preserves and Jellies, produced sometime between 1850 and 1900.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Download on the App Store

Pre-register on Google Play

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

Fruit in Alcohol

Part of

Fruit Preserves

The licensor does not allow printing of this title