53. The several methods of preserving fruits result in considerable
variety in the finished product. _Preserves proper_ are those cooked in
a heavy sirup, either whole or cut into pieces. In addition to being
prepared in this way, fruit may be made into _conserve, marmalade, jam_,
and _butter_. Specific directions for the preparation of each one of
these varieties are here given, together with a number of recipes
showing the kinds of fruit most suitable for the different varieties. No
housewife need deprive her family of any of these delicious preparations
if she will familiarize herself with the methods explained and will
follow out minutely the directions given. In the making of the various
kinds of preserves, just as much care must be exercised as in canning
and jelly making if the best results are desired.