Sweet Pickled Damsons

Take seven pounds damsons, wipe dry, add one ounce cinnamon, one ounce cloves, put a layer of each in a jar. . Then boil one quart of sharp vinegar with three pounds of sugar, skim it, and pour it boiling hot over the damsons, let them stand twenty-four hours. The next day pour the juice off, boil it again and pour it over the damsons. After they stand another twenty-four hours, boil the whole, just scalding the fruit. Place in jars when quite cold, and cover them with the syrup.

Sweet Pickled Peaches

Take eighteen pounds of peaches, rub them with a coarse towel (or pare them), halve them. Put eight pounds sugar into one quart of vinegar, a handful of cloves, a handful of stick cinnamon, one tablespoon mace.

Place the sugar, vinegar, and spice into the preserving kettle. When it boils, throw in the peaches, boil until clear, remove the peaches, and boil the syrup until it thickens.

Sweet Pickled Strawberries

One pound and a half of sugar, half pint of vinegar, two quarts of picked berries. Boil the sugar and vinegar, skim it well, and while boiling pour in the berries, let them simmer twenty-five or thirty minutes, then remove the berries, being careful not to mash them, and let the syrup boil a half hour longer. Put in the fruit, just allow it to heat, and pour all into your glasses.