Preserved exactly as written in the original source
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Dissolve two pounds sugar in one pint grape juice
Add four oranges thinly sliced, grated rind and juice of one lemon, one and one-third pounds raisins, two-thirds pound English walnuts, one-quarter pound filberts
Simmer for one hour, or until thick as marmalade
Modern guidance to help you succeed with this vintage recipe
The high sugar concentration (nearly 2:1 sugar to fruit) creates an inhospitable environment for bacterial growth through osmosis, drawing moisture from microorganisms. Extended simmering evaporates water while concentrating pectin from citrus peels and natural fruit sugars, creating a gel network that thickens the conserve. The acid from citrus juice lowers pH below 4.6, further preventing spoilage and brightening flavors that would otherwise be cloying.
This conserve is designed for long-term preservation. Once cooled and properly sealed in sterilized jars, it can be stored in a cool, dark pantry for up to 1 year unopened. The flavors will meld and improve after 2-3 weeks of storage.
Store unopened jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate in an airtight container for up to 3 months. The high sugar content acts as a natural preservative. If any mold appears, discard the entire jar.
AI-generated tips from Chef Cecil's culinary database
This conserve is designed for long-term preservation. Once cooled and properly sealed in sterilized jars, it can be stored in a cool, dark pantry for up to 1 year unopened. The flavors will meld and improve after 2-3 weeks of storage.
Store unopened jars in a cool, dark pantry for up to 1 year. Once opened, refrigerate in an airtight container for up to 3 months. The high sugar content acts as a natural preservative. If any mold appears, discard the entire jar.
