Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
Directions
1
Prepared in the same manner, allowing but half a pound of sugar to a pound of fruit ; after putting the fruit into the syrup let it scald (not boil hard), for ten or fifteen minutes and then can and seal. A few of the cherry stones put in a muslin bag and put into the syrup to scald with the fruit imparts a fine flavor ; they should not be put in the jars with the fruit. This method is excellent for use with all the small fmits, as strawberries, raspberries, and also plums.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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