This section is from the book "Facts Worth Knowing", by Robert Kemp Philip. Also available from Amazon: Inquire Within for Anything You Want to Know.
To each pound of picked fruit, allow one gill of water; set them on the fire in the preserving-pan to scald, but do not let them boil; bruise them well with a silver fork, or wooden beater,- take them off and squeeze them through a hair sieve; and to every pint of juice allow a pound of loaf or raw sugar; boil it ten minutes.
 
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