Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
- a pint of water in your preserving kettle to each pound
Directions
1
For canning all large fruits, where no other method is given by contributors, the directions for canning large fruits are given in the recipe for Preserved Peaches. For canning all of the small fruits, follow the directions given in Preserved Cherries. They are both excellent. If less sugar is preferred, use one-quarter of a pound of sugar to a pound of fruit. The syrup should be prepared by adding a pint of water in your preserving kettle to each pound and a half of sugar, let it boil up gently and skim until perfectly clear, when it is ready for the fruit.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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