Preserves, Jellies and Jams

Preserves must be made with great care.

Economy of time and trouble is a waste of fruit and sugar.

The best are made by putting only a small amount of fruit at a time in the syrup, after the syrup has been carefully prepared and clarified, and the fruit neatly pared.

It is difficult to watch a large quantity so as to insure its being done to a turn.

The old rule is 'pound of sugar to a pound of fruit,' but since the introduction of cans, three-quarters of a pound of sugar to a pound of fruit is sufficient, and even less is sometimes used.

The necessity for an excess of sugar has passed away, as preserves may be less sweet, with no risk of fermentation, if sealed.

Either tin or glass may be used, care being taken to make the sealing perfectly air-tight.

Dried fruits are much better, and require less boiling, if clean, soft water is poured over them and allowed to stand overnight.

In the morning boil until tender in the water, sweetening five minutes before removing from the stove.

The fruit should be carefully cleaned and thoroughly bruised, as mashing it before cooking prevents it from becoming hard.

Boil fifteen or twenty minutes before adding the sugar, as the flavor of the fruit is thus better preserved.

Add sugar (usually allowing three quarters of a pound of sugar to a pound of fruit).

Boil half an hour longer.

Jams require almost constant stirring.

Every housekeeper should be provided with a small paddle with handle at right angles with the blade, to be used in making jams and marmalades.

Get some of the ripest apricots you can find, pare and cut them thin, and then infuse or steam until tender.

To every pound and a half of apricots take one pound good white sugar and three spoons water; boil the sugar.

Drop in the fruit, let cook till clear, then put away in jars.