Add the water to the sugar, place the mixture over the fire in
a preserving kettle, and let it come to a boil. Add the quinces, cook
until tender, and remove from the sirup. Then cook the apples in the
sirup in the same way, and when tender remove from the sirup. Place the
fruits in alternate layers in hot jars. Unless the sirup is very thick,
boil it until it becomes heavy; then fill each jarful of fruit with this
sirup. Seal with paraffin, cover with metal or paper covers, and label.
59. PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an
excellent preserve. Some persons prefer them cut into very small slices,
while others like them preserved in large slices.
PEACH PRESERVE
4 qt. peaches
1-1/2 c. hot water
3 lb. sugar
Select firm peaches. Wash, pare, and cut into slices of any desirable
size. Add the water to the sugar in a preserving kettle, place over the
fire, and allow the mixture to come to a rapid boil. Drop the sliced
peaches into the sirup and cook until tender. Have hot sterilized jars
ready, fill with the hot preserves, and seal with paraffin. Cover in the
desired way and label.
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