Ingredients
- 24 pint water
Directions
1
Miss Louise Dingfelder.
2
1 lb. fruit. 24 pint water.
3
}i lb. sugar.
4
Make syrup of sugar and water; put in fruit and let boil up twice. Pour preserves in platters, cover with pane of glass and stand out in the sun. Repeat this for several days until thick enough to put in glasses.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive