[Sca-cooks] Jams and Jellies in period

[Jadwiga Zajaczkowa / Jenne Heise]

> In German cookbooks, there are 'Mus' recipes that come somewhat close - 
> basically boiled or baked and mashed fruit that are sweetened and thickened 
> for storage. There is alaso one recipe that callsa for boiling fruit juice 
> with sugar until it thickens and sets. The result can be used in 'pieces 
> the size of a walnut', so I assume something like an old-style jelly. It's 
> in an untranslated source, tho.

Oh, by the way, at the local Amish/Natural foods store, I found pear 
syrup, made from boiled down/sweetened pears. I'm going to try it in the 
Welserin mustard recipe:

"Take mustard powder, stir into it good wine and pear preserves and put 
sugar into it, as much as you feel is good, and make it as thick as you 
prefer to eat it, then it is a good mustard."
 
And see if it makes a difference.
Dembinska makes a note that the Teutonic knights boiled down fruit juices 
for storage in their Headquarters, so fruit juice syrup sounds plausible 
as a preserve?

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
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