PRESERVING FRUIT.
In the case of most fruits, canning with a little sugar is to be preferred to preserving with a large quantity of sugar. There are, however, some fruits that are only good when preserved with a good deal of sugar. Of course, such preparations of fruit are only desirable for occasional use. The fruits best adapted for preserving are strawberries, sour cherries, sour plums, and quinces. Such rich preparations should be put up in small jars or tumblers.
STRAWBERRIES.
Use equal weights of sugar and strawberries. Put the strawberries in the preserving kettle in layers, sprinkling sugar over each layer. The fruit and sugar should not be more than 4 inches deep. Place the kettle on the stove and heat the fruit and sugar slowly to the boiling point. When it begins to boil skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window, in an unused room, for three or four days. In that time the fruit will grow plump and firm, and the sirup will thicken almost to a jelly. Put this preserve, cold, into jars or tumblers.
WHITE CURRANTS.
Select large, firm fruit, remove the stems, and proceed as for strawberries.
CHERRIES.
The sour cherries, such as Early Richmond and Montmorency, are best for this preserve. Remove the stems and stones from the cherries and proceed as for strawberry preserve.