If the berries seem to contain an unusual amount of water,
boiling for 15 minutes may be necessary. Remove from the fire and fill
into hot sterilized glasses at once, or set aside to cool. It has been
found that if the preserves are allowed to stand in the kettle
overnight, they will improve in flavor and, because of the absorption of
oxygen, which they lose in boiling, they will increase in size. If the
preserves are treated in this way, it will be necessary to pour them
cold into the sterilized glasses. When the preserves in the glasses are
cold, pour melted paraffin over them. Cover them with metal or paper
covers, label, and store for future use.
55. CHERRY PRESERVE.--If sour cherries can be secured, an excellent
preserve can be made of them. Cherries should, of courser be seeded, or
pitted, when they are prepared in this way.
CHERRY PRESERVE
2 qt. seeded sour cherries
1 c. hot water
1-1/2 lb. sugar
Drain off the superfluous juice from the cherries. Add the hot water to
the sugar in a preserving kettle, and allow the mixture to come to a
boil. Add the cherries and boil for 10 or 12 minutes.
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