Ingredients
- one cupful of water
- a pound of refined sugar
- a pound of sugar
- one about two-thirds full
- two pounds of fruit
Directions
For every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes. Take them out carefully with a perforated skimmer and fill your _hot_ jars nearly full; boil the juice a few minutes longer and fill up the jars; seal them _hot_. Keep in a cool, dry place.
TO PRESERVE BERRIES WHOLE. (Excellent.)
Buy the fruit when not _too ripe_, pick over immediately, wash if absolutely necessary and put in glass jars, filling each one about two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil. Pour this syrup into the jars over the berries, filling them up to the brim; then set the jars in a pot of _cold_ water on the stove, and let the water boil and the fruit become scalding hot. Now take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for several years.