This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Wash the fruit and hull the strawberries, or stone the cherries. Look over the raspberries carefully to see that there are no insects. Weigh the fruit, and to each pound allow one pound of granulated sugar. Put in alternate layers with the sugar in a preserving kettle and heat slowly. Set the kettle on an asbestos mat, so that the fruit will not burn, but it will not be necessary to stir it.
Boil gently for eight minutes, then pour into large enamel pans or platters to about one-fourth inch in thickness. Let stand in the hot sun for a day when it should be thickened or slightly jellied. If the sun is not very hot, it may be necessary to let it stand for two days. A good place is a piazza roof which has a metal top. Store in sterilized jars and seal with paraffine.
Ripe apricots, peaches, cherries, raspberries and strawberries may be preserved in this way.
Hull the strawberries, remove the skins from the peaches and apricots, and stone the cherries - according to the fruit that is to be used. Slice the apricots or peaches thin. Lay on enamel pans or platters; sprinkle thickly with granulated sugar. Use the same method for the strawberries or cherries. Let stand in the hot sun for a day or two, but take the fruit in at night, and turn it over occasionally. Care must be taken to select only perfect fruit. Store in sterilized jars and seal with paraffine.
4 cupfuls water
Blanch the kumquats, then boil up in cold water. Drain and repeat the process. Make a syrup of the sugar and water, boiling it for fifteen minutes, and then add the kumquats, cooking them until they are translucent. By this time the syrup will be thick and rich. Store in sterilized jars, filling them full to overflowing, and placing on the sterilized rubbers and tops. If desired, a cupful of honey or of white corn syrup may replace one cupful of sugar.
Wash and hull the strawberries. Measure, and to each two heaping cupfuls allow a level cupful of sugar and two tablespoonfuls of hot water. Put in layers in a bean pot or other large baking dish, cover and let stand half an hour to start the juices. Then place in a cold oven and turn on both gas burners. After ten minutes turn off one and reduce the other burner half, or bake in a slow coal or electric oven. Cook forty minutes. Transfer to sterilized glasses and seal with melted paraf-fine.
To make a very rich jam, like the "sun-dried" variety, spread the oven-baked strawberries one-fourth of an inch deep on platters or enameled trays and bake very slowly for an hour. Seal as above.
Wash the plums, remove the stones and measure the fruit. Then proceed as directed in Baked Strawberry Preserve. Purple plums are best for this purpose.
2 large quinces 1 quart sugar
2 cupfuls water
Pare the quinces and grate them. In the meantime boil together the sugar and water for five minutes. Then add the quinces, and boil until they look translucent, about eight minutes. Place in sterilized jars and seal with melted paraffine.