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Preserved Fruit Juice

The juice of fruit may be kept for some time by putting it in tins the same as whole fruits. Mash the fruit, press it to extract as much of the juice as possible and then pass it through a fine hair-sieve. Measure the juice and put it in a pan with three pounds of preserving-sugar to each quart. Fill some jars with the syrup, cover them, stand them in a saucepan with cold water to three parts their height, and boil for half an hour. Leave the jars in the water until cool, then seal and put them away for use.