This section is from the book "Canning, Preserving Pickling and Fruit Desserts", by Jeanette C. Van Duyn. Also available from Amazon: Canning, Preserving, Pickling And Fruit Desserts.
In stewing fruit very little water, or no water, should be used, according to the nature of the fruit. Hard fruits such as pears, apples, quinces, etc., require about 1 cup of water to a lb. of fruit, whereas juicy fruits such as apricots, strawberries, mulberries, plums, require no water at all.
The two important points to remember in stewing fruits are: (1) Use very little water, if any; (2) cook very gently on the side of the stove, or better still cook in a covered dish in a moderate oven. With prolonged cooking quinces and pears will turn a nice red colour.
Sugar may be added in the proportion of 4 to 6 ozs. to a lb. of fruit, and spices such as cloves or stick cinnamon may be added if liked.
 
Continue to: