Preserves

Preserves are made by cooking whole fruits in a dense syrup, (50 degrees to 60 degrees Balling) until the fruit is clear and tender. They are so rich that their use in the household should be only occasional. The fruit should be permeated with the syrup and should remain plump and of good color. Cooling rapidly after cooking gives better color and flavor than if packed hot. The cooled syrup should be tested for density, the fruit being picked and packed in sterile jars and the syrup then modified by adding water, to reduce the density, or boiling longer to increase it. Both the hydrometer and thermometer have a part to play in the testing of preserves.

Directions for crystallizing ginger or other fruits, peels or centers

Mix well, cover with lid for the first minute or two of boiling and then remove the lid. This washes down the sugar from the sides. Cook to 223 degrees. Remove from the fire very gently and let it stand quietly until perfectly cold. Place the ginger, etc., to be crystallized in a pan in rows each slightly separated from the other. Pour the cold syrup carefully over the ginger with as little agitation as possible.

When all is covered with this syrup lay a clean dampened cheese cloth gently over the top of the syrup. It will float on top and absorb any crystals which may form there.

Allow this to stand without disturbing for about eight hours, then remove the cheese cloth. Pour all into a large sieve, allowing the syrup to drain off from two to four hours until the pieces are quite dry. They will be found to be covered with a fine white crystal.

Strawberry Preserve I

Pick over the fruit, separating all firm, perfect berries. Slightly heat, crush and strain the others to obtain the juice. Add the sugar to the juice and bring to the boiling point, stirring to see that all the sugar is dissolved. Remove from the fire and cool before adding the berries, a few at a time. Heat slowly to the boiling point and then cook rapidly to 221 degrees F., when the berries should be bright and transparent. Coo! and pack the berries in sterile jars. Test the syrup for density, and modify if necessary, so that it may be about 55 degrees Balling. Cool and pour over the fruit. To make sterilization doubly sure sealed jars should be put in water and simmered for about twenty-five minutes.

Strawberry Preserve II

Dissolve the sugar in hot water and cook to 258 degrees F. Cool and gradually add the berries. Heat slowly to the boiling point and then cook rapidly to 219 degrees F. Pour into a crock and let stand over night. Test the syrup density (60 degrees) and pack cold the next morning.