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Fruit Purées

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  • 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 7 ingredients

  1. a pint of sugar
  2. Plums
  3. Peaches
  4. Rub
  5. Water
  6. Puddings
  7. Sirup

Possible health benefits

General information, not medical advice.

  1. 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.

  • 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

  1. Purées of fruit are in the nature of marmalades, but they are not cooked so long, and so retain more of the natural flavor of the fruit.
  2. This is a particularly nice way to preserve the small, seedy fruits, which are to be used in puddings, cake, and frozen desserts.
  3. Free the fruit from leaves, stems, and decayed portions.
  4. Peaches and plums should have the skins and stones removed.
  5. Rub the fruit through a purée sieve.
  6. To each quart of the strained fruit add a pint of sugar.
  7. Pack in sterilized jars.
  8. Put the covers loosely on the jars.
  9. Place the jars on the rack in the boiler.
  10. Pour in enough cold water to come half way up the sides of the jars.
  11. Heat gradually to the boiling point and boil thirty minutes, counting from the time when the water begins to bubble.
  12. Have some boiling sirup ready.
  13. As each jar is taken from the boiler put it in a pan of hot water and fill up with the hot sirup.
  14. Seal at once.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve