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Classic
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page 216
of sugar to the syrup, boil, skim and pour over the cherries; the next day drain
off the syrup, boil, skim, if necessary, add the cherries, boil twenty minutes,
and seal up in small jars.--Mrs. J. M. Southard.
CITRON PRESERVES.
Pare off rind, seed, cut in thin slices two inches long, weigh, and put in
preserving kettle with water enough to cover; boil one hour, take out the melon,
and to the water in kettle add so much sugar as there is melon by weight, boil
until quite thick, replace melon, add two sliced lemons to each pound of fruit,
boil twenty minutes, take out, boil syrup until it is very thick molasses, and
pour it over the fruit.--Mrs. J. H. Robinson, Kenton.
FIG PRESERVES.
Gather fruit when fully ripe, but not cracked open; place in a perforated tin
bucket or wire basket, and dip for a moment into a deep kettle of hot and
moderately strong lye (some prefer letting them lie an hour in lime-water and
afterwards drain); make the syrup in proportion of one pound sugar to one of
fruit, and, when the figs are well drained, put them in syrup and boil until
well cooked; remove, boil syrup down until there is just enough to cover fruit;
put fruit back in syrup, let all boil, and seal up while hot in glass or
porcelain jars.--Gov. Stearns, Florida.
PEAR PRESERVES.
Pare, cut in halves, core and weigh (if hard, boil in water until tender, and
use the water for the syrup), allow three-quarters of a pound sugar for each
pound fruit, boil a few moments, skim, and cool; when luke-warm add the pears,
and boil gently until the syrup has penetrated them and they look clear; some of
the pieces will cook before the rest, and must be removed; when done, take out,
boil down the syrup a little and pour over them; a few cloves stuck here and
there in the pears add a pleasant flavor. Put in small jars with glass or tin
tops, and seal with putty. Miss Florence Williams.
PEACH PRESERVES.
Take fine clingstone peaches, or any that do not mash readily in cooking, pare
carefully and remove pits; take sugar equally in weight
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