Purées of fruit are in the nature of marmalades, but they are not cooked
so long, and so retain more of the natural flavor of the fruit. This is
a particularly nice way to preserve the small, seedy fruits, which are
to be used in puddings, cake, and frozen desserts.
Free the fruit from leaves, stems, and decayed portions. Peaches and
plums should have the skins and stones removed. Rub the fruit through a
purée sieve. To each quart of the strained fruit add a pint of sugar.
Pack in sterilized jars. Put the covers loosely on the jars. Place the
jars on the rack in the boiler. Pour in enough cold water to come half
way up the sides of the jars. Heat gradually to the boiling point and
boil thirty minutes, counting from the time when the water begins to
bubble.
Have some boiling sirup ready. As each jar is taken from the boiler put
it in a pan of hot water and fill up with the hot sirup. Seal at once.