Since canning came into vogue, the old "pound-for-pound" sweetmeats have found less favor in the majority of families. There are those, however, who cling to the old-fashioned preserves and jams, and to such we can recommend the following recipes. It has been found that many excellent fruit preserves can be made with less than "pound-for-pound" of sugar, provided they are sealed up. It is economy to use small jars for sweetmeats, as frequent dippings into a large quantity injure them.
To help harden berries, and some of the softer fruits, such as peaches and plums, sprinkle part of the sugar over them for a few hours previous to preserving.
Boil preserves gently. A porcelain kettle, granite ware, or block tin maybe used. Use a skimmer, or small-handled strainer, for dipping fruit out of the syrup into the cans or jars. It is better to seal up preserves, but not a necessity.
Keep preserves in a cool, dry place. If they become candied, set the jar in a kettle of cold water. Let come gently to a boil. An hour's boiling will generally reduce them to a more liquid state.
If mold appears in specks, remove carefully, and scald the preserves, either by the above method, or by putting them in a crock in the oven until well heated through.
To prevent jams, preserves, etc., from graining, a teaspoon cream of tartar must be added to every gallon.
I lived once upon a time in a country where the scarcity of fruit kept us all on the alert for the best modes of utilizing the little we did have. We made delicious wild plum jelly, marmalade, and preserves, as directed in their appropriate places.
To each pound of sugar allow I cup of water. To to pounds of sugar allow I egg. Beat it up; put in when the syrup is cold. When it boils, pour in a very little water, just enough to check the boiling. When it boils up again, set it aside, and in 15 minutes skim the top. Then pour off the clear syrup, leaving the sediment at the bottom.
Select tart, nicely-flavored apples. Peel, divide in halves, and core them. Allow 3/4 pound white sugar to each pound of apples. Clarify the sugar; add the apples to the syrup. Boil till clear. Skim out. Boil the syrup down till about the consistence of golden syrup. Pour it over the apples. If ginger-root is liked as a flavor, boil an ounce of it (after bruising) in a bag in clear water, and add the water to the sugar-water, if lemon is liked, cut in thin slices and add just before sealing up. Seal up hot.
Mrs. L . Owens, Cameron, Missouri.
For Mayduke and Early Richmonds, allow pound for pound of granulated sugar, weighing after the cherries are pitted. Drain the cherries 20 minutes. To the juice add the sugar; boil, and skim. Then add the cherries, and boil briskly 10 minutes.