Fruit. Water. Sugar. Honey.

Make a rich syrup, allowing one-half cupful of sugar and one-fourth pound of honey to each one and one-half pints of water. This is just sufficient for one quart jar.

Boil the syrup down one-third and skim carefully. While the syrup is boiling, rinse the jar inside and outside with hot water, pack the whole fruit in the jars, fasten the lids part way, set in a rack, then put at the back of the range where they will keep hot.

When the syrup is ready pour it over the fruit and seal.