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Preserving Fruit

Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundance as canned fruits. The object in making preserves is to have the fruit permeated with a syrup sufficiently dense to prevent the entrance of bacteria. The cooking should be done slowly, below the boiling point, until both fruit and the surrounding syrup are clear and transparent.

A thick coating of paraffin makes a good cover. Melt the paraffin and pour it hot over the cold preserves. Allow the paraffin to become cold before covering the glasses with the lids. Wipe the outside of the glasses, label, and store in a cool, dry place.