Seed the grapes, then pour scalding water on them and let them stand till cold; then draw off the water, put one pound sugar to one pound of grapes, and boil gently about twenty minutes.—Mrs. A. D.
Cherry Preserves.
Wash, pick and stone the cherries, saving the juice. Allow one pound sugar to each pound fruit. Boil the juice and sugar to a thick syrup, then put in half the cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Pat in the other half, let them stew as long as the first; then take out and lay in dishes. Meantime boil the syrup gently. When the cherries are cool, put them again in the syrup and boil a short time. Pour in a large bowl and cool, then put in glass jars and cover tightly.
Scarlet short stems and large wax cherries are best for preserving.—Mrs. S. T.
Strawberry Preserves.
Cap the berries. Put one and a half pounds sugar to each pound fruit. Let them stand two or three hours, and then boil thirty minutes.
Strawberry Jam.
Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit. The advantage of adding sugar last is that it preserves the color and flavor of the fruit. Stew till sufficiently thick, scraping constantly from the bottom with a batter-cake turner.—Mrs. S. T.
Raspberry Jam.
Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each pound berries. Stew till very thick, scraping constantly from the bottom. Cool in a large bowl, then put in a glass jar with screw top. Blackberry, Dewberry, and Whortleberry Jam may be made by the same recipe.