VARIETIES OF PRESERVED FRUITS
53. The several methods of preserving fruits result in considerable variety in the finished product. Preserves proper are those cooked in a heavy sirup, either whole or cut into pieces. In addition to being prepared in this way, fruit may be made into conserve, marmalade, jam, and butter. Specific directions for the preparation of each one of these varieties are here given, together with a number of recipes showing the kinds of fruit most suitable for the different varieties. No housewife need deprive her family of any of these delicious preparations if she will familiarize herself with the methods explained and will follow out minutely the directions given. In the making of the various kinds of preserves, just as much care must be exercised as in canning and jelly making if the best results are desired.
PRESERVES
54. STRAWBERRY PRESERVE.--Strawberries selected for preserves should be of the dark, solid variety, if possible, since these shrink less and retain their shape and size better than do the lighter varieties. This fruit is made into preserves probably more often than any other kind, and this is not strange, for it makes a most delicious preserve.
STRAWBERRY PRESERVE
- 2 qt. strawberries
- 1/2 c. hot water
- 1 lb. sugar
Clean the strawberries by placing them in a colander and raising and lowering them into a large pan of water. Remove the hulls and make sure that all the water is carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow the mixture to come to a rapid boil. To the rapidly boiling sirup, add the strawberries by dropping them carefully into it. Allow the fruit to come to the boiling point in the sirup, and continue to boil for 10 or 12 minutes. If the berries seem to contain an unusual amount of water, boiling for 15 minutes may be necessary. Remove from the fire and fill into hot sterilized glasses at once, or set aside to cool. It has been found that if the preserves are allowed to stand in the kettle overnight, they will improve in flavor and, because of the absorption of oxygen, which they lose in boiling, they will increase in size. If the preserves are treated in this way, it will be necessary to pour them cold into the sterilized glasses. When the preserves in the glasses are cold, pour melted paraffin over them. Cover them with metal or paper covers, label, and store for future use.
55. CHERRY PRESERVE.--If sour cherries can be secured, an excellent preserve can be made of them. Cherries should, of courser be seeded, or pitted, when they are prepared in this way.
CHERRY PRESERVE