Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
- a pound of fruit is sufficient
Directions
To insure success in preserving, the fruits must be carefully selected. Care should be taken to remove all bruised or decayed parts, as they would darken the syrup. Fruit requiring to be pared should be laid in water to preserve the color after paring. The best sugar is the cheapest. The usual proportion in making pre- serves is a pound of sugar to a pound of fruit; but in fruits not very acid, such as peaches, apples and pears, three-quarter of a pound to a pound of fruit is sufficient. The syrup should always be boiled and skimmed before putting in the fruit. Fruit should be cooked in brass kettles or those of bell metal. Modern kettles, lined with porcelain, are much used for this purpose. Never use tin, iron or pewter spoons as skimmers, as they will injure the color of the syrup and impart a very un- pleasant flavor. Glass jars are best for preserves, as the condition of the fruit can be observed more readily. They should be kept in a dark place, for the chemical action of light will aff'ect the quality of the preserves when perfectly air-tight.