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this preserve. Remove the stems and 
stones from the cherries and proceed 
as for strawberry preserve. 
Cherries Preserved with Currant Juice 
12 quarts of cherries 
3 quarts of currants 
2 quarts of sugar 
Put the currants in the preserving 
kettle and on the fire. When they boil 
up crush them and strain through cheese- 
cloth, pressing out all the juice. Stem 
and stone the cherries, being careful to 
save all the juice. Put the cherries, 
fruit juice, and sugar in the preserving 
kettle. Heat to the boiling point and 
skim carefully. Boil for twenty minutes. 
Put in sterilized jars or tumblers. This 
gives an acid preserve. The sugar may 
be doubled if richer preserves are de- 
sired. 
Plum Preserve 
4 quarts of green gages. 
2 quarts of sugar. 
1 pint of water. 
Prick the fruit and put it in a preserv- 
ing kettle. Cover generously with cold 
water. Heat to the boiling point and 
boil gently for five minutes. Drain well. 
Put the sugar and water in a preserv- 
ing kettle and stir over the fire until the 
sugar is dissolved. Boil five minutes, 
skimming well. Put the drained green 
gages in this syrup and cook gently for 
twenty minutes. Put in sterilized jars. 
Other plums may be preserved in the 
same manner. The skins should be re- 
moved from white plums. 
Quinces 
4 quarts of pared, quartered, and cored 
quinces. 
2 quarts of sugar. 
1 quart of water. 
Boil the fruit in clear water until it 
is tender, then skim out and drain. Put 
the 2 quarts of sugar and 1 quart of 
water in the preserving kettle; stir un- 
til the sugar is dissolved. Let it heat 
slowly to the boiling point. Skim well 
and boil for twenty minutes. Pour one- 
half of the syrup into a second kettle. 
Put one-half of the cooked and drained 
fruit into each kettle. Simmer gently 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
for half an hour, then put in sterilized 
jars. The water in which the fruit was 
poiled can be used with parings, cores, 
and gnarly fruit to make jelly. 
Fruit Parees 
Purees of fruit are in the nature of 
marmalades, but they are not cooked so 
long, and so retain more of the natural 
flavor of the fruit. This is a particular- 
ly nice way to preserve the small, seedy 
fruits, which are to be used in puddings, 
cake, and frozen desserts. 
Free the fruit from leaves, stems, and 
decayed portions. Peaches and plums 
should have the skins and stones re 
moved. Rub the fruit through a puree 
sieve. To each quart of the strained 
fruit add a pint of sugar. Pack in steril- 
ized jars. Put the covers loosely on the 
jars. Place the jars on the rack in the 
boiler. Pour in enough cold water to 
come half way up the sides of the jars. 
Heat gradually to the boiling point and 
boil thirty minutes, counting from the 
time when the water begins to bubble. 
Have some boiling syrup ready. As each 
jar is taken from the boiler put it in 
a pan of hot water and fill up with the 
hot syrup. Seal at once. 
Marmalades 
Marmalades require great care while 
cooking because no moisture is added to 
the fruit and sugar. If the marmalade 
is made from berries the fruit should be 
rubbed through a sieve to remove the 
seeds. If large fruit is used have it 
washed, pared, cored, and quartered. 
Measure the fruit and sugar, allow- 
ing one pint of sugar to each quart of 
fruit. 
Rinse the preserving kettle with cold 
water that there may be a slight coat of 
moisture on the sides and bottom. Put 
alternate layers of fruit and sugar in the 
kettle, having the first layer fruit. Heat 
slowly, stirring frequently. While stir- 
ring, break up the fruit as much as pos- 
sible. Cook about two hours, then put in 
small sterilized jars. 
Fruit Preserved in Grape Juice 
Any kind of fruit can be preserved by 
this method, but it is particularly good 
