Look over berries and wash. Cover with sugar and let stand two hours. Simmer until the boiling point is reached, boil one minute; cool, bring to the boiling point again, boil one minute; fill jars first with fruit, then with juice, and seal.
Preserved strawberries, raspberries, thimbleberries, and gooseberries are prepared in the same way.
Preserved Cherries
- 4 pounds cherries
4 pounds sugar
Wash cherries; remove stems and stones. Cover cherries with sugar, let stand two hours; then set on stove, and bring slowly to the boiling point; cook until cherries are tender. Fill jars first with cherries, then with sirup; seal.
Preserved currants and huckleberries are prepared in the same way.
Preserved Citron
- 4 pounds citron
4 pounds sugar
4 cups water
Wash citron, cut in halves, remove seeds; cut each half into eighths, cover with salt, then with water; let stand over night, then drain. Cover with cold water, let stand over night. Drain, remove skin, and cook in sirup of sugar and water until citron is tender. Remove each piece carefully to a platter. When cool, fill jars with citron, and then with boiling sirup. Seal.