A pound of sugar to a pound of fruit, is sufficient to preserve most
kinds of fruit. Some kinds of fruit require more, and some will do with
less, than an equal weight of sugar. White sugar makes the most delicate
sweetmeats--nice brown sugar answers very well for most kinds of fruit.
The West India sugar-house syrup is better than sugar to preserve fruit,
on account of its never fermenting. When brown sugar is used, clarify
it, as in direction for clarifying syrup, No. 303, then put in the
fruit. Nice white sugar does not need clarifying. All kinds of
fire-proof ware will do to preserve in, excepting iron ware. The fruit
should not be crowded while preserving, and should boil gently. The
fruit should be turned out of the preserving kettles as soon as done,
and set away in a cool place, otherwise they will not be nice. Keep the
sweetmeats in stone or china jars, that have never been used for other
purposes. Glass jars are the best for delicate sweetmeats, such as
strawberries or cherries. Preserves should be covered tight, and kept in
a cool place. A paper wet in brandy, and laid over the sweetmeats, has a
tendency to keep them from fermenting. They should be looked to
frequently, to see that they do not ferment. Whenever they do, the syrup
should be turned from them, scalded, and turned back on them while hot.