Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundance as canned fruits. The object in making preserves is to have the fruit permeated with a syrup sufficiently dense to prevent the entrance of bacteria. The cooking should be done slowly, below the boiling point, until both fruit and the surrounding syrup are clear and transparent.

A thick coating of paraffin makes a good cover. Melt the paraffin and pour it hot over the cold preserves. Allow the paraffin to become cold before covering the glasses with the lids. Wipe the outside of the glasses, label, and store in a cool, dry place.

Orange Marmalade

1 dozen oranges

1/2 dozen lemons

Sugar and water

Select fruit that is firm and not too ripe. Omit the lemons if preferred. With a sharp knife slice the fruit very thin, throwing away the ends and removing the seeds. Weigh, and to each pound of fruit add two pints of cold water. Let this stand over night; then boil the fruit in the same water until it is tender. Remove from the fire; weigh again; and to each pound of fruit and liquid add one pound of sugar. Boil until the fruit is transparent and the juice a rich syrup.

Spiced Currants

5 pounds currants 4 pounds brown sugar

2 tablespoons cinnamon 2 tablespoons cloves

1 pint vinegar

Wash the currants and remove the stems. Place them with the other ingredients in a preserving kettle and boil gently for two hours. This makes five pint cans.

Preserved Yellow Tomatoes

4 pounds small yellow tomatoes 3 pounds sugar

1/2 cup boiling water Juice and rind of 1 lemon

Wash and dry the tomatoes and prick each one in five or six places. Stir the sugar in the water until dissolved; add the tomatoes and cook until clear. When half done add the lemon juice and the rind sliced very thin. When the fruit is clear, remove it with a skimmer; put in small jars, filling them two-thirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy; fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place.

Raisin Compote

3 navel oranges

1 1/2 pounds seeded raisins

3 pints currants 3 cups cold water

3 cups sugar

Prepare the oranges as for marmalade and let them soak over night in the water. In the morning pick and wash the currants and add them with the washed raisins and sugar to the oranges; boil hard for about two hours and put in glass jars, closing them while hot. Serve with meat.

Spiced Pears

4 pounds fruit 3 pounds sugar 1 pint vinegar

1/2 ounce whole allspice 1/2 ounce whole cloves 1/2 stick cinnamon

Tie the spices in a small cheesecloth bag; boil ten minutes with the vinegar and sugar. Skim, add fruit and cook until tender. Remove the fruit; boil down the sugar and vinegar until syrupy; pour over the fruit in jars and seal.

Peaches, grapes, plums, cantaloup, quinces, watermelon rind and cucumbers may be prepared in the same way.