Jams and Jellies

Ingredients

• perfect fruit
• ¾ pound granulated sugar for every pound of fruit

Directions

1. Clean and thoroughly bruise the fruit to prevent it from becoming hard.

2. Cook the fruit in a porcelain-lined or granite iron preserving kettle for 15-20 minutes, skimming as needed.

3. Add ¾ pound of sugar for every pound of fruit and boil for an additional 30 minutes, skimming if necessary.

4. Stir constantly to prevent scorching.