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boiling, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup thick, about 10-15 minutes. Pour into shallow pan. Let stand, uncovered for 12-24 hours in a cool place. Shake pan occasionally to distribute berries' through syrup. Pack into hot jars, leaving 1/4 inch head space. Process halfpints and pints 20 minutes into hot water bath. Yield: 4 half-pints.
JEAN BUTLER GIBBS
Boston
Cherry Preserves
1 quart pitted sour cherries
4 cups sugar
1/2 cup white corn syrup
Place the cherries in saucepan and cover with the sugar. Mix well. Add the com syrup and bring to a boil. Boil 15 minutes, shaking the pan occasionally. Pour into Hat pan or tray and let stand 24 hours, stirring occasionally. Pour into sterilized jars to within 1/2 inch of top. Put on cap screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 3 eight ounce jars.
Pear Preserves
3 quarts pears (sliced or chopped)
3 cups water or juice
4 1/2 cups sugar
6 slices of lemon (optional)
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. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat
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