This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
This word is used when we put up fruit pound for pound - that is, use a pound of sugar to each pound of fruit. In these days we rarely ever make preserves. They are not wholesome. We have outgrown our digestions for foods of this kind. One recipe will answer for all kinds of fruit.
Select large red strawberries, free from sand. Stem them carefully, weigh, and allow to each pound of berries a pound of sugar. Heat large stoneware platters. Sprinkle over a layer of sugar and a layer of strawberries; then another layer of sugar, and perhaps a second layer of strawberries, keeping the weights pound for pound. Cover the platters with glass and stand them in the hot sun, bringing them in as soon as the sun goes down. If the strawberries are not clear and transparent the next morning, stand the platters in the oven. When the strawberries are tender and clear, lift them one at a time with a fork, place them in small tumblers or half pint jars. Bring the syrup to a boil, skim, and fill the jars or tumblers at once. Fasten with paper the same as jelly, or if in jars screw down the lids.
Very ripe peaches and yellow gages are nice when preserved according to this rule.
Fruit butters are usually made from very ripe fruit, in the proportion of a half pound of sugar to each pound of fruit.
Put the fruit into a porcelain kettle; stir it constantly until it reaches the boiling-point. Add the sugar, cook twenty minutes and pour into jars. If you are canning peaches it is wise to save the parings and use them for peach butter. When you put them into the kettle, add sufficient water to prevent scorching.
Scald twenty pounds of ripe tomatoes and remove the skins; put them in a porcelain-lined kettle with eight pounds of apples pared, cored and quartered. Stand over a moderate fire to cook slowly for one hour, stirring occasionally to prevent sticking, then add eight pounds of sugar, the juice of four lemons, and one tablespoonful of powdered ginger. Cook and stir continually until reduced to the consistency of marmalade. Put in tumblers or jars. When cold, tie up as directed.