Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life,—small fruits, one hour, and large fruits until thoroughly tender.

Preserved Apples

Wash, pare, and quarter apples; keep in water until ready to use. Cook sugar and water five minutes; add apples, cook until tender; add lemon juice and rind. Fill jars with apples, then with sirup, and seal.

Preserved Crab Apples

Wash crab apples, and cook in sugar and water sirup until tender; add lemon juice, fill jars with fruit, then with sirup, and seal.

The fruit is much more attractive if the skin is left on, but may be removed if preferred.

Preserved Blackberries