Peeseryes and Fruit Jellies

Ingredients

• porcelain or brass kettle
• sugar
• water
• fruit (e.g., peaches, pears, quinces, damsons, cherries)

Directions

1. Scour the kettle with sand, then with salt and vinegar, and scald it.

2. Combine sugar and water in the kettle to make syrup.

3. Peel the fruit and soak it in cold water to prevent browning.

4. Boil the fruit quickly in the syrup for a short time, then remove and let it cool.

5. Repeat the boiling process with the cooled fruit.

6. Use cut sugar for clear preserves and brown sugar for dark jams.

7. Ensure fruit is not over-ripe before preserving.

8. Stone cherries and slit damsons before preserving.

9. Cover preserves with a piece of paper dipped in brandy.

10. Store preserves in glass jars with screw tops for easy inspection.