Have hot
sterilized jelly glasses ready and fill with the hot preserves. Allow
the preserves to cool, cover first with paraffin and then with metal or
paper covers, and label.
56. RASPBERRY PRESERVE.--Although red raspberries are a rather soft
fruit, they can be used very well for preserves if care is taken not to
break them into pieces by too long cooking or too rapid boiling.
RASPBERRY PRESERVE
2 qt. red raspberries
3/4 c. hot water
1 lb. sugar
Wash the raspberries by placing them in a colander and raising and
lowering them in a large pan of cold water. Mix the hot water with the
sugar in a preserving kettle, place the mixture over the fire and bring
to the boiling point. Add the raspberries to the boiling sirup, and when
they have come to the boiling point, cook for 8 to 10 minutes. Remove
the hot preserves from the fire and pour into hot sterilized jars. Allow
them to cool, seal with paraffin and metal or paper covers, and label.
57. PLUM PRESERVE.--A very rich, tart preserve can be made by cooking
plums in a thick sirup. Those who care for the flavor of plums will find
preserves of this kind very much to their taste.
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