To Make Preserves

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Most fruits are much easier preserved than jellied. Weigh the fruit, and to each pound of fruit the usual rule is a pound of sugar; make a syrup of the sugar with a half pint of water to each pound of fruit. Boil it clear, then put in the fruit and cook it well, and boil gently till the fruit is clear.