Preserves and Marmalades

Avoid overboiling and over-sugaring; use a syrup of 1½ pounds sugar to 1 pound water, about 1½ times the volume of fruit.

Boil fruit according to the table: cherries 5 min, raspberries 6 min, blackberries 6 min, plums 10 min, strawberries 8 min, whortleberries 5 min, pie plant sliced 10 min, small sour pears whole 30 min, Bartlett pears halves 20 min, peaches halves 8 min, peaches whole 15 min, pineapples sliced 15 min, Siberian/crab apples whole 25 min, sour apples quartered 10 min, ripe currants 6 min, wild grapes 10 min, tomatoes 20 min.

Add sugar to jars: cherries 6 oz, raspberries 4 oz, blackberries 6 oz, strawberries 8 oz, whortleberries 4 oz, quinces 10 oz, small sour pears whole 8 oz, wild grapes 8 oz, peaches 4 oz, Bartlett pears 6 oz, pineapples 6 oz, Siberian/crab apples 8 oz, pie plant 10 oz, sour apples quartered 6 oz, ripe currants 8 oz, plums 8 oz.

For white, clear fruits such as quinces or pears, cook quickly; keep jars in boiling water while filling; remove jars promptly and seal while hot.

To prevent mold, cover preserves with a white paper soaked in egg white and brandy, or use a white paper soaked in brandy, and cover carefully; if mold appears, scald in oven until boiling hot.

Use glass jars rather than earthenware; ensure water does not boil into jars; cover preserves with wet paper to protect from air.

For marmalades, use ¾ pound sugar per pound fruit for immediate use, or 1 pound sugar per pound fruit for longer storage; use best sugar; put in tumblers or small jars.