Fruit Preserves

• To Every Pound of Fruit, a Pound of Sugar

Apple, plum, damsom, grape, Strawberry, Raspberry, Currant, Scuppernong, Muscadine, Pumpkin, Sweet Potato and other Preserves are prepared in the same manner as in the directions given for Peach Preserves, only the Berries, such as Strawberries, Blackberries and Raspberries, do not require much cooking. Preserve Cherries whole, stoning and stemming.