Label
All
0
Clear all filters

Syrup pack

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
This method is best for non-juicy fruits and those which discolour easily. Syrup is normally made from white sugar and water. (Honey may be used, but it flavours the fruit strongly. Brown sugar may be used, but affects the colour of the fruit.) A medium syrup or 40% syrup (11oz/325g sugar: 1 pint/500ml water) is best for most purposes as a heavier syrup tends to make the fruit flabby. The sugar must be completely dissolved in boiling water, then cooled, and is best stored in a refrigerator for a day before use. The fruit should be packed into containers and covered with syrup, leaving ½–1in/1.25–2.5cm headspace. To prevent discoloration of the fruit, a piece of greaseproof paper or freezer film should be pressed down over the fruit into the syrup before sealing, freezing and labelling.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 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

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title