Pineapple Preserves

3/4 pound sugar to each pound of prepared fruit

Pare the pineapple, and with a sharp, pointed knife extract the eyes; then with a silver fork tear the fruit off the core in pieces of moderate size. Weigh the pulp, then place it in a preserving-kettle and partly cover it with water. Cover the kettle closely. Cook until the pineapple is tender. Then drain the pineapple from the water and add the sugar to the water, and cook together until the sirup is thick enough to coat a spoon. Return the fruit to the sirup and cook rapidly until clear. Pour into clean hot jars and seal.

Plum Preserves

6 pounds fruit

4 1/2 pounds sugar

1 cup water

Select small purple plums and be sure they are sound and not overripe. Remove the stems, wash the fruit, and pierce each plum with a fork. Place the plums in an earthen bowl or jar, cover them with the sugar and add the water. Cover the bowl and set in a cool place over night. Drain the plums, and boil the juice for five minutes. Add the plums and cook until clear. This will take only a few minutes, and care should be taken not to overcook, as the sirup thickens or jellies after standing. Pour into hot, clean jars and seal.

Quince Preserves

3 quarts sugar

3 cups water

4 quarts prepared fruit

Never cook quinces in sirup before steaming or boiling them in water until tender, as sugar hardens the uncooked fruit.

Scrub the quinces with a stiff brush, wash, pare, core, and quarter, dropping the pieces into cold water to prevent discoloration. Save all the good parings and cores for jelly. Measure the prepared fruit, put it into a preserving-kettle, cover with cold water and cook until the fruit is soft, then skim out and drain. Save the water to be used with the parings, cores, and gnarly fruit for jelly.

Make a sirup of the sugar and water and boil for five minutes. Add the drained quince quarters and cook rapidly until the fruit is clear. Pour into clean, hot glasses and seal.

Many persons prefer quince preserves made with an equal measure of sweet apples or firm pears. The method of making is the same as for quinces alone.

Strawberry Preserves

4 pounds berries

3 pounds sugar

Pick over, wash, and hull the berries. Add the sugar to the strawberries, and heat gently until the sugar dissolves and the juice is drawn from the berries. Cook rapidly until the fruit is plump and transparent and the sirup thick. Pack carefully in clean, hot jars and seal. All berries except blackberries may be made into preserves by this method. (See also Sun Cooked Preserves below.)

Eight-Minute Strawberry Preserves

Select large firm berries of deep-red color. Wash and remove the hulls. Weigh the berries and add an equal weight of sugar. Mix the berries with the sugar, using a wooden spoon and lifting the berries gently to avoid crushing them. Place the berries and sugar at once over the fire. Bring them to the boiling-point as soon as possible and boil rapidly for eight minutes. Seal in clean hot jars. By this method the berries keep their shape and the finished product has a clear, rich color.