Put each one into boiling water and rub off the skin. Allow a pound of fruit to a pound of sugar. Make a sirup of sugar and water. Boil the fruit in the sirup until clear - about twenty minutes. Let the sirup be cold before you pour it over the fruit. They can be preserved without taking off the skins by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor.
Two fresh lemons to a pound of melon. Let the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the same water about twenty minutes. Take out the lemon, add the sugar, and, if necessary, a little more water. Let it boil. When clear, add the melon and let it boil a few minutes.
Look over them with care. "Weigh a pound of sugar to each pound of fruit. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box and fill it in with dry sand. The flavor of the fruit is preserved more perfectly by simply packing the fruit and sugar in alternate layers, and sealing the jar, without cooking; but the preserves do not look so well.
Allow three quarters of a pound of brown sugar to a pound of fruit. Boil the fruit half an hour, then add the sugar and boil all together ten minutes.
Strip them from the stem. Boil them an hour, and then to a pound of the fruit add a pound of brown sugar. Boil all together fifteen or twenty minutes.
Take out the stones. To a pound of fruit allow a pound of sugar. Put a layer of fruit on the bottom of the preserving-kettle, then a layer of sugar, and continue thus till all are put in. Boil till clear. Put them in bottles hot and seal them. Keep them in dry sand.
Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the sirup and let the sirup boil twenty minutes, and pour it on the fruit. Put them in small jars or tumblers, and let them stand in the sun a few days.
Allow a pound of sugar to a pound of fruit. Press them with a spoon in an earthen dish. Add the sugar, and boil all together fifteen minutes.
Allow a pound of sugar to a pound of fruit. Boil the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A little currant-juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added.
Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days. If it stops boiling, it is less likely to turn to jelly.