Stovetop Fruit Preserves
This is how you capture a season in a jar. By using a heavy-bottomed pan and a steady, low flame, you reduce the fruit's natural water content until the sugars concentrate and the texture sets.
Watch the bubbles, not the clock.
The preserve is done when the mixture stops foaming and starts falling off your spoon in heavy, sluggish drops rather than a thin stream.
- Heavy-bottomed saucepan
- Wooden spoon
- Glass jars with tight-fitting lids
What goes in.
- 2 lbfresh seasonal fruit, chopped into 1/2 inch pieces
- 1 1/2 cupsgranulated sugar
- 2 tbspfresh lemon juice
Determining the Set
Dip a chilled metal spoon into the boiling mixture and pull it out; if the syrup runs off in two distinct droplets that merge before falling, it has reached the proper consistency.
The method.
Macerate the fruit
Toss the chopped fruit with sugar and lemon juice in the saucepan. Let it sit for 20 minutes until the sugar dissolves and the fruit releases its juices.
Begin the simmer
Place the pan over medium heat. Bring to a gentle boil while stirring to prevent the sugar from scorching on the bottom.
Reduce the heat
Lower the flame to medium-low. Simmer, stirring occasionally, until the liquid reduces by half and turns a deep, syrupy color.
Final reduction
Increase heat to medium for the final 5 minutes, stirring constantly to thicken the syrup. Perform the spoon test to check for the set.
Cool and store
Remove from heat and let rest for 10 minutes. Pour into clean jars, seal, and refrigerate once completely cool.
Other turns to take.
Spiced Preserves
Add a cinnamon stick or a star anise during the simmer and remove before jarring.
Herbed Preserves
Stir in a tablespoon of finely minced fresh mint or basil immediately after removing the pan from the heat.
When it doesn't go to plan.
Always use a pan with high sides to prevent the bubbling sugar from splattering.
Stirring clockwise with a wooden spoon helps maintain an even heat distribution.
If the preserve seems too runny after cooling, you can pour it back into the pan and simmer for another 5 minutes.
The ones that keep coming up.
How long will this stay good in the fridge?
Kept in a sealed jar, these preserves will remain fresh for up to three weeks.
Can I use frozen fruit?
Yes, but let it thaw and drain the excess water before measuring, otherwise the cooking time will double.