Ingredients
- a pound of sugar to each pound of fruit
- a small cup of cold water in first to prevent burn- ing
Directions
1
Stone them and put into the kettle with a pound of sugar to each pound of fruit ; put a small cup of cold water in first to prevent burn- ing. When the fruit begins to soften, take a potato-masher and mash it to a pulp, without taking it from the fire. Let it boil genily for fifteen or twenty minutes, not longer than twenty. Take from the fire and put into jars.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive