General Directions for Making Preserves

Preserving fruits is very much on the same order as the making of Jellies, only in preserving equal quantities of fruit and sugar are used. Use only the best quality of white sugar.

Fruits may be preserved either whole or otherwise. In preserving fruits whole, it is best to prick such fruits as Pears, Plums and Peaches with a needle, so as to give vent to the juice, which would otherwise escape and burst the skin. This mode of preserving looks very beautiful, but the best way is the old-fashioned one of paring the fruit carefully, either in halves or whole, simply removing the skins and cores. Then make a syrup of one pound of white sugar to each pound of fruit. Set the kettle on the fire, and let the syrup boil till the fruit looks quite clear. Or make the syrup by putting it on the fire with water, allowing a half pint of fresh water to a pound of the best white sugar. Stir well and bring to a boil. Let it boil five minutes, when it will begin to bubble and froth. As the froth rises the syrup will become clear. Skim and set to one side of the stove to settle, and it is now ready to receive the fruit.