Cherries, whortleberries, red and black currants and all berries that do not crush easily may be put into the kettle in layers with sugar (never more than 1/2 pt. of sugar to 2 qts. of fresh fruit and usually less), brought to the boiling point slowly and put into jars with very little trouble. The following is an average proportion of sugar and water to use with this class of berries:
Blackberries-2 qts. berries, 1/2 - 3/4 cup sugar, 2 cups water.
Blk. Raspberries-2 qts. berries, 1/2 - 3/4 cup sugar, 2 cups water.
Gooseberrries, green-2 qts. berries, 1 - 1 1/2 cup sugar, 4 cups water.
Gooseberries, ripe-2 qts. berries, 1 - 1 1/2 cup sugar, 1 - 1 1/2 cup water.
Whortleberries,--2 qts. berries, 1/2 cup sugar (if any), 1 tablespn. water.
Rhubarb-1 qt. rhubarb in 3/4 in. lengths, 1/2 cup sugar, no water.