Heat slowly to boiling, in a large kettle. When they begin to boil, add
sugar in the proportion of one tablespoonful to each quart of fruit.
Before doing this, however, if there is much juice in the kettle, dip
out the surplus with a dipper or cup. It will only increase the number
of cans to be filled, without real advantage to you. Leave the berries
almost dry before putting in the sugar. This will make syrup enough.
Boil all together fifteen minutes, and can.
Huckleberries, grapes, blackberries, currants, raspberries, cherries,
and strawberries put up in this way are very good, eaten as you would
preserves, and make pies which are scarcely inferior to those filled
with fresh fruit.