Preserves
Ingredients
Directions
Use a granite or porcelain kettle to cook the fruit with white granulated sugar.
Do not cook more than 1 quart or 2 pints at a time for better jelling.
Boil the mixture and take out a spoonful to test for jelling after the given time.
If it begins to jell, remove it from heat and let it cool.
Seal the preserves hot or cover closely with paper using egg white or mucilage.
Label each container and store in a cool, dry place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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