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Classic
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page 217
to fruit, (or if to be sealed, three-quarters pound sugar to the pound of
fruit), and water in the proportion of a half pint to each pound of sugar. Boil
pits in the water, adding more as it evaporates, to keep the proportion good,
remove the pits, add the sugar, clarify, and when the scum ceases to rise, add
the fruit, a small quantity at a time; cook slowly about ten minutes, skim out
into a jar, add more, and so on until all are done, and then pour the boiling
syrup over all. The next day drain off and boil syrup a few minutes only, and
pour back, repeating daily until the fruit looks clear. Two or three times is
generally sufficient. The last time put up the preserves in small jars, and
secure with paper as directed for jellies. If to be sealed in cans, the first
boiling is sufficient, after which put into cans and seal immediately. The
latter plan is preferable, as it takes less trouble and less sugar, while the
natural flavor of the fruit is better retained.
PLUM PRESERVES.
Allow equal weights sugar and plums; add sufficient water to the sugar to make a
thick syrup, boil, skim, and pour over the plums, (previously washed, pricked
and placed in a stone jar), and cover with a plate. The next day drain off
syrup, boil, skim, and pour in over plums; repeat this for three or four days,
place plums and syrup in the preserving-kettle, and boil very slowly for half an
hour. Put up in stone jars, cover with papers like jellies, or seal in
cans.--Mrs. J. H. Shearer.
QUINCE OR APPLE PRESERVES.
Take equal weights of quinces and sugar, pare, core, leave whole or cut up, as
preferred, boil till tender in water enough to cover, carefully take out and put
on a platter, add sugar to the water, replace fruit and boil slowly till clear,
place in jars and pour syrup over them. To increase the quantity without adding
sugar, take half or two-thirds in weight as many fair sweet apples as there are
quinces, pare, quarter, and core; after removing quinces, put apples into the
syrup, and boil until they begin to look red and clear, and are tender, place
quinces and apples in jar in alternate layers, and cover with syrup. For the use
of parings and cores, see "Quince Jelly."
Apples alone may be preserved in the same way.
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