Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

FRUIT PRESERVED IN GRAPE JUICE.

Any kind of fruit can be preserved by this method, but it is particularly good for apples, pears, and sweet plums. No sugar need be used in this process.

Boil 6 quarts of grape juice in an open preserving kettle, until it is reduced to 4 quarts. Have the fruit washed and pared, and, if apples or pears, quartered and cored. Put the prepared fruit in a preserving kettle and cover generously with the boiled grape juice. Boil gently until the fruit is clear and tender, then put in sterilized jars.