When fruits or a mixture of fruits are combined with an equal amount or 3/4 as much sugar as fruit and cooked until the syrup is quick thick and the fruit is transparent and plump, the product is a preserve.

SEALING: Preserves may be sealed hot, but for most fruits, plumping by pouring the preserves into shallow pans and allowing to cook overnight in the syrup prevents separation of fruit and syrup. When preserves are cold, pack into clean KERR Jars to within 1/2 inch of top of jar. Cover surface with hot paraffin (see page 22 for detailed information on sealing with paraffin). Or put KERR Mason Caps on jars and process the jars according to time table, page 8.

TO MAKE preserves, jams, butter, conserves and marmalades with all white corn syrup or honey, substitute 1 cup white corn syrup or honey for each cup of sugar called for in recipe. However, it is best to replace not more than 1/2 the sugar called for in recipe with white corn syrup or honey. Then proceed same as recipe instructs. Stir frequently during boiling period as syrup or honey cause more sticking.

Berry Preserves

  • 5 pounds berries (3 heaping quarts)
  • 3 pounds sugar (6 cups)

WASH and pick over the berries, let cook slowly until the juice is extracted, add sugar, then boil rapidly for 20 minutes. Pour into sterilized KERR Jars and seal each jar as filled.

Red Cherry Preserves

  • 1 quart pitted sour cherries
  • 4 cups sugar
  • 1/2 cup light corn syrup

PLACE the cherries in saucepan and cover with the sugar. Mix well. Thoroughly mix in the corn syrup and bring fruit to a boil. Boil 15 minutes, shaking the pan occasionally. Pour into flat pan or tray and let stand 24 hours, stirring occasionally. Pour into sterilized KERR Jars without further heating and seal with paraffin or adjust cap and process.

Citron Preserves (Vine Citron)

PEEL and seed citron, cut in 3 to 4 inch pieces. Cover with water. Cook until citron can be pierced with a straw. Remove citron and measure water. For each 2 cups add 1 1/2 cups sugar. Boil this syrup until scum quits rising. Add citron to syrup and boil until clear (over 1 hour). Take citron out and boil juice 15 minutes. Slice into juice 3 lemons to each 4 quarts and boil 15 minutes. Use lemon juice and peel, removing all seeds. Fill sterilized KERR Jars with fruit to within 1/2 of top of jar and add hot juice to this level. Seal immediately.

Crab Apple Preserves

SELECT good sound crab apples, wash, remove blossom end. Leave stems on and do not peel. Make a syrup by boiling 6 cups sugar and 3 cups water together for 5 minutes. Add crab apples to the syrup and boil until they are tender and transparent. Pack into sterilized KERR Jars, cover with the boiling syrup, and seal each jar as filled.

Currant Preserves

SAME as berry preserves except use pound of sugar to each pound of fruit.

Fig Preserves

  • 6 quarts figs
  • 6 quarts boiling water
  • 8 cups sugar
  • 3 quarts water

POUR boiling water over figs. Let stand 15 minutes. Drain. Rinse fig in cold water. Prepare syrup by mixing sugar and water. Boil rapidly 10 minutes and skim, then drop figs into syrup a few at a time. Cook rapidly until figs are transparent. Left out and place them in shallow pans. Boils syrup down until thick, pour over figs and let stand until morning. Then pour into clean KERR Jars, put on cap, screwing band tight. Process in water bath for 20 minutes at simmering temperature (180° F.), or bring to boil and then pour into sterilized KERR Jars and seal each jar as filled. Sliced lemon or sliced preserved ginger may be added during 10 minute boiling.

Grape Preserves

CUT grapes in halves and remove seeds. Measure and add an equal amount of sugar. Cook, gently, stirring frequently until of jelly-like consistency. Pour into sterilized KERR Jars and seal.

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Green Tomato Preserves

  • 5 pounds green tomatoes (11 cups, chopped)
  • 4 pounds sugar (8 cups)
  • 2 lemons sliced thin

CUT tomatoes into small cubes or chunks, cover with hot water and boil 5 minutes. Drain, add sugar to tomatoes and let stand about 3 hours or longer. Drain off syrup and boil rapidly until it spins a thread when dropped from a spoon. Add tomatoes and lemons. Boil until thick and clear (about 10 minutes). Pour into sterilized KERR Jars and seal each jar as filled.

Kumquat Preserves

  • 2 pounds whole kumquats (after cooking)
  • 4 cups sugar
  • 1 quart water

SPRINKLE fruit with baking soda (one heaping tablespoon to one quart of fruit). Cover with boiling water and let stand until cool. Pour water off and rinse fruit through 2 or 3 changes of cold water. Drain well and stick each kumquat to prevent bursting. Drop in boiling water to cover and cook 10 or 15 minutes (until tender). Boil sugar and water together for 10 minutes. Add drained kumquats and cook until fruit is clear and transparent. Carefully place fruit into flat pans or trays, pour syrup over it and let set overnight to plump. Reheat and pack kumquats into sterilized KERR Jars. Boil syrup to desired consistency and fill jars to within 1/2 inch of top of jar, and seal each jar as filled.

Peach Preserves

  • 9 cups sliced underripe peaches
  • 3/4 cups water
  • 6 cups sugar

COOK the peaches in the water for about 5 minutes or until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the sugar spins a thread. Then add the peaches and cook very rapidly 10 to 12 minutes. Remove from heat, skim if necessary. Let stand in a shallow bowl or tray for 24 hours. Pour into sterilized KERR Jars and seal with paraffin or process.

Pear Preserves

  • 3 quarts pears (sliced or chopped)
  • 3 cups water or juice
  • 4 1/2 cups sugar
  • 6 slices of lemon (if desired)

PARE fruit (if hard, cook until tender in water). Make syrup of liquid and sugar, add fruit to partly cooled syrup and bring gently to boil. Add lemon, if desired. Boil rapidly until clear and tender. Let stand in syrup to cool. Pour fruit into sterilized KERR Jars. Reheat syrup to boiling. Pour over fruit and seal each jar as filled.

Pineapple Preserves

  • 2 punds pineapple (6 cups)
  • 3 cups sugar
  • 1 cup water

SLICE pineapple, pare, remove eyes and take out core. Cut in small cubes or grate. Put sugar and fruit into preserving kettle with water and cook for 20 minutes. Pour into sterilized KERR Jars and seal each jar as filled.

Plum Preserves

  • 2 quarts plums, pitted
  • 6 cups sugar

WASH fruit, cut off the seeds and measure. Put the sugar over the plums and let stand for 3 or 4 hours. Cook rapidly, stiffing frequently, until liquid gives jelly test. Pour into sterilized KERR Jars and seal.

Quince-Apple Preserves

PARE and slice or cube quinces and apples. Use 1/2 as many apples as you have quinces. Weigh and for each pound of combined fruit use 3/4 pound of sugar. Cook the quinces in boiling water until tender, then add the sugar and apples an cook until the apples are tender. Pour into sterilized KERR Jars and seal each jar as filled.

Raspberry-Strawberry-Cherry Preserves

  • 2 pints raspberries
  • 2 pints strawberries
  • 1 or 1 1/2 pounds cherries
  • Equal amount of sugar by weight, of all fruits

COMBINE all ingredients and boil 25 minutes. Add 1/2 cup lemon juice and boil 2 minutes more. Remove from heat and allow to cool. When cold pour into sterilized KERR Jars and seal with paraffin. When these preserves are finished, they may look as if they are too thin, but consistency thickens upon standing and after being packed into jars.

Strawberry Preserves No. 1

  • 1 heaping quart strawberries
  • 1 cup water
  • 4 cups sugar

WASH and hull strawberries before measuring. Put water into large preserving kettle, and bring to boil. Add sugar gradually, stirring until a heavy syrup is formed. Add the strawberries. Boil 9 minutes (rolling boil). Do not stir but shake kettle. Pour into flat pans or trays and skim. Shake occasionally until cold. The shaking is the secret of success. It causes the berries to absorb the syrup and remain plump and whole. Pour into sterilized KERR Jars when cold and seal with paraffin. Never cook more than 2 pints at a time. Best to shake all the time while cooking and cooling.

Strawberry Preserves No. 2

  • 1 heaping pint strawberries (after stemming)
  • 1 pint sugar

BOIL together for 10 minutes. Remove from heat. Cool. Add another heaping pint of strawberries and another pint of sugar. Boil 10 minutes more. Allow to stand until cold. Pour into sterilized KERR Jars and seal with paraffin.

Tomato Preserves

  • 5 pounds ripe tomatoes (11 cups, quartered)
  • 8 cups sugar
  • 2 lemons sliced thin

SCALD, peel and quarter tomatoes. Add sugar and let stand overnight. Drain off juice and boil it rapidly until it spins a thread. Add tomatoes and lemons and boil until thick and clear. Pour into sterilized KERR Jars and seal each jar as filled.

Watermelon Rind Preserves

SELECT melons with thick rinds. Peel off all green portion using only the white part of the rind. Cut into small dice. Soak in mild salt water overnight (1/2 cup salt to 1 gallon water). Drain and cook in clear water for about 30 minutes or until tender. Drain well. For 4 pounds (11 cups) of the melon rind, make a syrup of 9 cups sugar, 8 cups water, 4 lemons sliced, and add 4 teaspoons stick cinnamon, 4 teaspoons cloves (tie spices in cheesecloth bag). Boil the syrup, lemon and spices 5 minutes before adding the rinds. Add rind and cook until transparent and clear. If desired, a few minutes before preserves are done add enough green or red food coloring to tint preserves. Remove spice bag, pour into sterilized KERR Jars and seal each jar as filled.

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