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Preserving in Syrup

Another method, and many jam makers prefer this, is to first make a blended syrup and then cook the fruit in it. For example: equal weight of sugar and corn syrup; add half a pint of water and dissolve it by gentle heat. Then boil for half an hour, add the fruit and boil quickly until the jam jellies, allowing 3/4 pound of blended syrup to each pound of fruit. fine, corn syrup, and water. Simmer until it has the consistency of marmalade (about 1½ hours of slow cooking). Add nuts about 5 minutes before removing from the fire. (Makes 1½ cups of conserve.)