20 FRUIT RECIPES 



juicy fruits and the amount of sugar may be lessened or 

 omitted entirely if the fruit is to be used for cooking pur- 

 poses.) Place the fruit in the hot j ars , (tops loose) filling up with 

 the syrup ; then put jars in a boiler on a false bottom of slats, 

 perforated wood, or some soft material (as hay or cloth) 

 having the surface even, and so packing in the jarswith the 

 hay, etc., that they do not touch or move about with the mo- 

 tion of the (later) boiling water. Fill the boiler to the necks 

 of the jars with lukewarm water; place the boiler-cover on 

 over the fire and let water heat gradually. After it reaches 

 boiling point let it boil twenty minutes for small fruits and 

 longer for the heavier kinds, then remove the cover ; pull 

 the boiler back for convenience when the steam has disap- 

 peared. Remove the jars singly, placing them in a shallow 

 pan of boiling water; fill up with boiling syrup and seal. 

 Be sure that all air bubbles are gone. Place again on perfor- 

 ateci board to cool where there are no draughts. The covers 

 may have to be tightened before setting away. 



Another method is to fill the jars with the fruit, adding 

 a half cup of granulated sugar for each pint of fruit, sift- 

 ing it into the jars (with no water). Proceed then as above 

 till jars "are to be removed when fill each one up with boil- 

 ing water or boiling syrup (either syrup prepared or from 

 one of the other jars of fruit). 



Set jars in a dark place, or wrap each one in paper. 

 The old rule for the richer preserves is pound for pound of 

 sugar and fruit. 



For jelly the general rule is pint for pound of fruit juice 

 and sugar, but this must vary with the kind or condition 

 of fruit. With very sweet fruit the quantity of sugar 

 should be less than the measure of syrup. Avoid making 

 jelly (or icing or candies) on rainy or damp days. Choose 

 a dry and if possible a sunny day. Never squeeze the 

 fruit in jelly-bag but first wring out the bag in hot water 



