Can also be made according to [No. 13], but cook only 20 minutes instead of 2 hours.
No. 2—RASPBERRIES.
- 1 lb. of raspberries
- ½ lb. of sugar
Preparation: The preparation of the raspberries is the same as that of strawberries. See [No. 1], Strawberries.
No. 3—PINEAPPLE.
- 1 lb. of pineapple
- ¼ cup of water, scant
- ¾ lb. of sugar
Preparation: Pare and slice the pineapple, which is best done with a silver knife. Weigh the fruit after it is sliced and take to every pound of fruit ¾ lb. of sugar and small cupful of water. Boil the sugar and water 5 minutes, skim it and put in the fruit to boil 20 minutes until it is transparent, skim it again and put it hot into the jars; then treat the jars as in No. 1 and store them in a cool, dry place.
No. 4—PEACHES AND APRICOTS.
- 1 lb. of peaches or apricots
- ½ lb. of sugar
- ¼ cup of water
- 4 peach stones
Preparation: Peel the peaches or apricots very thin, cut in halves and stone them. To one pound of fruit take ½ lb. of sugar and ¼ cup of water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and add the fruit and boil a few minutes longer until it is soft. Do not let it get mushy. Skim the fruit again and fill it hot into the jars. Then treat the jars again as in [No. 1] to test the covers. Store them in a cool, dry place.