3 



to a quart jar of fruit, sprinkle the sugar through the fruit ; seal the jars 

 and place them either in the oven or in hot water on the top of the stove 

 — the wash boiler is usually used when the fruit is cooked in the last 

 named way. Cook fifteen minutes or till the fruit is soft through. 

 The jars will have to be filled one from the other and resealed. 



The other fruits may be done by this method :— Make a syrup, pre- 

 pare the fruit the same as for cooking in the preserving kettle. Fill the 

 hot jars with it and pour in enough syrup to fill the jar solidly. Cook 

 as above. It is thought by many that fruit cooked in this way retains 

 its shape, color and flavor better than when cooked in the preserving 

 kettle. 



The syrups used for preserving vary according to the kind of fruit 

 you wish to preserve, and the richness desired. The following list is one 

 given by Miss Parloa ; — 



For preserving use f fib sugar to i 5) fruit. 

 For making jam use i fib sugar to i fib fruit. 

 For canning use ^ lb sugar to i 2) fruit. 

 For jelly use i ft> sugar to i pt. fruit. 



The process of making syrup is very simple. Put the sugar and 

 water into a sauce-pan and stir on the stove until all the sugar is dis- 

 solved. Heat slowly to the boiling point and boil gently without stirr- 

 ing. The length of time that the syrup should boil depends on the 

 richness desired. Put the prepared fruit into the syrup and simmer 

 until tender. 



In stewing fruit, put the prepared fruit into a sauce pan with 

 enough water to keep it from burning. Cover closely and stew until 

 tender, stirring often, add the sugar and let it boil a moment longer. 



Jelly Making. 



Before the principles of sterilization were understood, fruit was pre- 

 served by cooking it with its own weight of sugar. Only jellies are 

 done in this way now. The juice of almost any fruit can be used for 

 jelly makingj those that contain a considerable amount of pectin are the 

 best. Pectin is most abundant in the juices of the hard parts of the 

 fruit, the core and the skin; therefore, these parts should always be used 

 in making jelly. 



Apples, quinces, crabapples, currants and grapes make the best 

 jellies. Blackberries, raspberries, and peaches are also used. 



An acid fruit is the most suitable for jelly making, although in some 

 of the acid fruits, the strawberry, for example, the quantity of the jelly 

 making pectin is so small that it is difficult to make jelly with this fruit. 

 If, however, some currant juice be added to the strawberry juice, a 

 pleasant jelly will be the result. Of course, the flavor of the strawberry 

 will be modified. The method af making jelly is the same for all fruits. 

 See that the fruit is clean, free from all leaves and stems, but do not 



