This method is useful if whole fruit is not needed or if sieved fruit is required.
Stew the prepared fruit in a saucepan with enough water to prevent it from burning, and when cooked and boiling vigorously, pour quickly into hot, clean preserving jars and seal immediately with hot lids and rings just previously dipped in boiling water. It is important to seal the jars before the temperature has dropped appreciably.
To make sure that the fruit will keep, the bottles should then be immersed in a pan of hot water (fitted with a false bottom), the water brought to the boil and boiled for 5 minutes.
© 1978 Mary Norwak estate. All rights reserved.