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Classic
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page 378
minutes. Take them out carefully with a perforated skimmer, and fill your hot
jars nearly full; boil the juice a few minutes longer, and fill up the jars;
seal them hot. Keep in a cool, dry place.
TO PRESERVE BERRIES WHOLE. (Excellent.)
Buy the fruit when not too ripe, pick over immediately, wash if absolutely
necessary, and put in glass jars, filling each one about two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water for every
two pounds of fruit, and let it come slowly to a boil. Pour this syrup into the
jars over the berries, filling them up to the brim; then set the jars in a pot
of cold water on the stove, and let the water boil and the fruit become scalding
hot. Now take them out and seal perfectly tight. If this process is followed
thoroughly, the fruit will keep for several years.
PRESERVED EGG PLUMS.
Use a pound of sugar for a pound of plums; wash the plums, and wipe dry; put the
sugar on a slow fire in the preserving-kettle, with as much water as will melt
the sugar, and let it simmer slowly; then prick each plum thoroughly with a
needle, or a fork with fine prongs, and place a layer of them in the syrup; let
them cook until they lose their color a little and the skin begin to break; then
lift them out with a perforated skimmer, and place them singly in a large dish
to cool; then put another layer of plums in the syrup, and let them cook and
cool in the same manner, until the whole are done; as they cool, carefully
replace the broken skins so as not to spoil the appearance of the plums; when
the last layer is finished, return the first to the kettle, and boil until
transparent; do the same with each layer; while the latest cooked are cooling,
place the first in glass jars; when all are done, pour the hot syrup over them;
when they are cold, close as usual; the jelly should be of the color and
consistency of rich wine jelly.
PRESERVED PEACHES.
Peaches for preserving may be ripe but not soft; cut them in halves, take out
the stones, and pare them neatly; take as many pounds of white sugar as of
fruit, put to each pound of sugar a teacupful of water; stir it until it is
dissolved; set it over a moderate fire; when it is boiling hot, put in the
peaches; let them boil gently until a pure, clear, uniform color; turn those at
the bottom to the top carefully with a skimmer several times; do not hurry them.
When they are clear, take each half up with a spoon, and spread the halves on
flat dishes to become cold. When all are done, let the syrup boil until it is
quite thick; pour it
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