Take equal weights of prepared fruit and sugar. To each pound of sugar add half a pound (one cup) of water and heat to boiling point. Skim, add the prepared fruit with a few kernels from the stones and cook until the fruit is transparent. Lemon juice is an agreeable addition to either peach or pear preserve. Three fourths pound of sugar to a pound of fruit is often used for peaches, pears and strawberries. Often in case of fruit whose shape is liable to be injured by long cooking, the fruit is set aside in the boiling syrup three days in succession, the syrup on the second and third mornings being drained from the fruit, reheated, and poured over it.