Cherries, whortleberries, red and black currants and all berries that
do not crush easily may be put into the kettle in layers with sugar
(never more than ½ pt. of sugar to 2 qts. of fresh fruit and usually
less), brought to the boiling point slowly and put into jars with very
little trouble. The following is an average proportion of sugar and
water to use with this class of berries:
Blackberries--2 qts. berries, ½-¾ cup sugar, 2 cups water.
Blk. Raspberries--2 qts. berries, ½-¾ cup sugar, 2 cups water.
Gooseberries, green--2 qts. berries, 1-1½ cup sugar, 4 cups water.
Gooseberries, ripe--2 qts. berries, 1-1½ cup sugar, 1-1½ cup water.
Whortleberries,--2 qts. berries, ½ cup sugar (if any), 1 tablespn.
water.
Rhubarb--1 qt. rhubarb in ¾ in. lengths, ½ cup sugar, no water.