Ingredients
- two cups water
- three cups of warm sugar to every four cups of fruit
- two quarts currant juice
- eight pounds sugar
- two quarts stemmed
- two quarts of strained juice
- one large
- one basket
- six dozen
- four cups of fruit
Directions
104 PRAGUE CHAPTER BOOK OF RECIPES
APRICOT AND PINEAPPLE CONSERVE— Pare, remove eyes and core of one large or two medium sized pineapples. Cut up fine, add two cups water, cover and gently cook until tender. Put one basket (about six dozen) apricots into a shallow dish and cover with boiling water ; let stand four minutes, drain and cover with cold water. Remove skins, cut in half and remove pits. Add to pineapple, measure and turn into preserving kettle. Allow three cups of warm sugar to every four cups of fruit and juice. Boil very slowly until thick and clear. Should be delicate amber color.
MILADA R. KOREN.
CHERRIES IN CURRANT JELLY— Two quarts currant juice, eight pounds sugar, two quarts stemmed and pitted cherries. Wash, mash and cook slowly at first as many currants with stems as will make two quarts of strained juice. Let juice come to a boil. Add sugar and skim. Add cherries and cook slowly and steadily from ten to fifteen minutes. Pour in jelly glasses, cover and keep in a dry, cool place.