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Cowper

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. a pound of fruit
  2. a pound of sugar

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Fruit for preserving should be carefully selected, removing all that are imperfect.
  2. They are in the best condition when not fully ripe, and as soon as possible after they are picked.
  3. Small fruit should not be allowed to stand over-night after they are picked when they are to be preserved.
  4. Use only the finest sugar for preserving.
  5. When fruit is sealed in glass jars, wrap paper of two or three thicknesses around the jars.
  6. The chemical action of light will affect the quality of the preserves when perfectly air-tight.
  7. With this precaution, glass jars are preferable to any other for preserving fruit.
  8. One-half a pound of sugar to a pound of fruit is a good rule for preserved fruit, although many housekeepers use but one-quarter of a pound of sugar to a pound of fruit.

Plating

Cookware for this recipe

  • Chef's knife