Canning Fruit Baked in Oven

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 1 ingredient

a pint of syrup

Possible health benefits

General information, not medical advice.

Syrup Source of iron
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims

Iron contributes to normal oxygen transport in the body.
Iron contributes to the normal function of the immune system.
Iron contributes to the reduction of tiredness and fatigue.
Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

In this method the work is easily and quickly done and the fruit retains its shape, color and flavor.
Particularly nice for berries.
Sterilize jars and utensils.
Make the syrup;
prepare the fruit the same as for cooking.
Fill the hot jars with the fruit, drained, and pour in enough hot syrup to fill the jar solidly.
Run the handle of a silver spoon around the inside of the jar.
Place the hot jars, uncovered, and the covers, in a moderate oven.
Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes, or put into the oven shallow pans in which there are about two inches of boiling water.
Cook berries to the boiling point or until the bubbles in the syrup just rise to the top;
cook larger fruits, eight to ten minutes or according to the fruit.
Remove from the oven, slip on rubber, first dipped in boiling water;
then fill the jar with boiling syrup.
Cover and seal.
Place the jars on a board and out of a draft of air.
If the screw covers are used tighten them after the glass has cooled.
Large fruits, such as peaches, pears, quince, crab-apples, etc., will require about a pint of syrup to each quart jar of fruit.
The small fruit will require a little over half a pint of syrup.

Plating

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Cookware for this recipe

Saucepan
Colander