sugar
1 c. hot water
Wash, stem, and seed the cherries. Slice and peel the pineapple and
remove the eyes. Put the sugar and water over the fire in a preserving
kettle, and stir until the sirup comes to the boiling point. To this
sirup add the pineapple and the cherries and cook until the juice is
very thick. Pour into hot sterilized glasses, cool, seal, and label.
67. RED-RASPBERRY-AND-CURRANT CONSERVE.--A conserve having a very
attractive color and a most appetizing flavor is made by combining red
raspberries with red currants.
RED-RASPBERRY-AND-CURRANT CONSERVE
3 qt. red raspberries
1 qt. red currants
1 c. hot water
2-1/2 lb. sugar
Look the raspberries over carefully, and remove any that show signs of
spoiling. Wash the currants and stem them. Add the water to the sugar
and put the mixture over the fire to boil. Add the currants to this, and
stir until the mixture comes to the boiling point. Boil for several
minutes, or until the mixture begins to thicken, and then add the red
raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot
sterilized glasses, cool, seal, and label.
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