Jams and preserves
In the 17th century, cooks used several methods of preserving fruit with sugar.
As well as the instructions shown here for 'Caikes' of 'Pippens' [apples] and quinces, there are numerous fruit jellies and pastes in an anonymous 17th century recipe book.
These were generally stiff conserves which would be sliced and served as sweetmeats. They were a practical means of conserving superfluous produce, but were also intended to impress.
A common feature of these recipes is the large quantity of sugar needed.
Anonymous recipe book, 17th century. [Library reference: MS.15912]