In the case of most fruits, canning with a little sugar is to be
preferred to preserving with a large quantity of sugar. There are,
however, some fruits that are only good when preserved with a good deal
of sugar. Of course, such preparations of fruit are only desirable for
occasional use. The fruits best adapted for preserving are strawberries,
sour cherries, sour plums, and quinces. Such rich preparations should be
put up in small jars or tumblers.