Page 356 - A Literary Holiday Cookbook

pumpkin solids as the material settles. This has no effect on

flavor, but if giving this syrup as a gift, you may want to package
it in an opaque or colored glass bottle for best visual appeal.

Note: Frozen fruit is a cost-effective alternative to fresh fruit in

syrups, but you can absolutely use fresh if you want. Just
substitute out an equal amount of fresh for frozen fruit and

increase the water by ½ cup. It will yield about ½ cup more

syrup.
Note: You may notice that the syrup recipes in this book warn

against pressing the fruit while straining, while the curd recipes

say to do just that. This is because pressing the fruit allows bits
of skin and pulp into the strained liquid. For syrups, this can

make the final product cloudy and unappetizing. This isn’t an
issue for curds, which are already opaque due to the addition of

thickeners like cornstarch or egg.