Ingredients
- a pound of sugar to every pound of fruit
Directions
1
Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour. Then add the sugar and boil one hour more.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg