PRESERVES

54. STRAWBERRY PRESERVE.--Strawberries selected for preserves should be of the dark, solid variety, if possible, since these shrink less and retain their shape and size better than do the lighter varieties. This fruit is made into preserves probably more often than any other kind, and this is not strange, for it makes a most delicious preserve.

STRAWBERRY PRESERVE

Clean the strawberries by placing them in a colander and raising and lowering them into a large pan of water. Remove the hulls and make sure that all the water is carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow the mixture to come to a rapid boil. To the rapidly boiling sirup, add the strawberries by dropping them carefully into it. Allow the fruit to come to the boiling point in the sirup, and continue to boil for 10 or 12 minutes. If the berries seem to contain an unusual amount of water, boiling for 15 minutes may be necessary. Remove from the fire and fill into hot sterilized glasses at once, or set aside to cool. It has been found that if the preserves are allowed to stand in the kettle overnight, they will improve in flavor and, because of the absorption of oxygen, which they lose in boiling, they will increase in size. If the preserves are treated in this way, it will be necessary to pour them cold into the sterilized glasses. When the preserves in the glasses are cold, pour melted paraffin over them. Cover them with metal or paper covers, label, and store for future use.

55. CHERRY PRESERVE.--If sour cherries can be secured, an excellent preserve can be made of them. Cherries should, of courser be seeded, or pitted, when they are prepared in this way.

CHERRY PRESERVE

Drain off the superfluous juice from the cherries. Add the hot water to the sugar in a preserving kettle, and allow the mixture to come to a boil. Add the cherries and boil for 10 or 12 minutes. Have hot sterilized jelly glasses ready and fill with the hot preserves. Allow the preserves to cool, cover first with paraffin and then with metal or paper covers, and label.

56. RASPBERRY PRESERVE.--Although red raspberries are a rather soft fruit, they can be used very well for preserves if care is taken not to break them into pieces by too long cooking or too rapid boiling.

RASPBERRY PRESERVE

Wash the raspberries by placing them in a colander and raising and lowering them in a large pan of cold water. Mix the hot water with the sugar in a preserving kettle, place the mixture over the fire and bring to the boiling point. Add the raspberries to the boiling sirup, and when they have come to the boiling point, cook for 8 to 10 minutes. Remove the hot preserves from the fire and pour into hot sterilized jars. Allow them to cool, seal with paraffin and metal or paper covers, and label.

57. PLUM PRESERVE.--A very rich, tart preserve can be made by cooking plums in a thick sirup. Those who care for the flavor of plums will find preserves of this kind very much to their taste.

PLUM PRESERVE

Select any variety of plums desired for preserves, and wash them in cold water. Cut them in half and remove the seeds. Place the hot water and the sugar in a preserving kettle, and bring to a rapid boil. Add the plums and boil slowly for 15 minutes. Remove from the fire, pour into hot sterilized jelly glasses. Allow them to cool and cover first with paraffin and then with metal or paper covers. Before storing, label each glass neatly.

58. QUINCE PRESERVE.--Quinces combined with apples make a preserve that finds favor with many. As shown in the accompanying recipe, about one-third as many apples as quinces make the required proportion.

QUINCE PRESERVE

Select well-ripened quinces. Rub the fuzz from the skin with a cloth, and then wash, peel, quarter, and core. If desired, they may be sliced, but they are very nice when preserved in quarters. Select firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces. Add the water to the sugar, place the mixture over the fire in a preserving kettle, and let it come to a boil. Add the quinces, cook until tender, and remove from the sirup. Then cook the apples in the sirup in the same way, and when tender remove from the sirup. Place the fruits in alternate layers in hot jars. Unless the sirup is very thick, boil it until it becomes heavy; then fill each jarful of fruit with this sirup. Seal with paraffin, cover with metal or paper covers, and label.

59. PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an excellent preserve. Some persons prefer them cut into very small slices, while others like them preserved in large slices.

PEACH PRESERVE

Select firm peaches. Wash, pare, and cut into slices of any desirable size. Add the water to the sugar in a preserving kettle, place over the fire, and allow the mixture to come to a rapid boil. Drop the sliced peaches into the sirup and cook until tender. Have hot sterilized jars ready, fill with the hot preserves, and seal with paraffin. Cover in the desired way and label.