This C17th recipe for medlars in syrup sounds interesting, but reading it left me somewhat confused and bemused,
Tag: preserved fruit
Sir Hugh Plat, on Preserving the Dry Pulp of Cherries
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
Thomas Jenner, on the ‘Best Way to Preserve Goose-Berries’
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
Jeanette C. Van Duyn on Making ‘Fig Preserve Dainty’
Here are the building blocks of a quick, easy and apparently improvised dessert to help you use up some of your stored fruit preserves.
W. M. on Preserving Quinces
If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.
Frederick Nutt, on Preserving ‘Damsons, Wet’ and ‘Damsons, Dried’
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
How To: Make Medlar Cheese and Medlar Jelly
Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.
Gervase Markham, on Preserving Quinces in Cider
Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.
Mary Smith, on Drying ‘Green Gage Plumbs’
This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.
‘A Lady’, on Making Paste of Plumbs
The anonymous author of this 18th century tract takes time our from moralising to make something jammy.