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syrup to boiling. Pour fruit and boiling syrup 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: 10 eight ounce jars.
Apple Preserves
2 cups sugar
1 Cup hot water
4 cups apples (peeled, cored and sliced into 1/4" or 1/8")
Combine sugar and water in kettle. Bring to a boil, stirring constantly until it forms a hard ball in cold water. Stir in apples and simmer until apples are transparent, stirring constantly. Pour into half-pint jars to within 1/2 inch of top. Put on cap, screw band down firmly tight and process 5 minutes in boiling water bath. Yield: 6 eight ounces jars.
Peach Preserves
9 cups sliced underripe peaches
3/4 cup water
6 cups sugar
Cook the peaches in the water until barely tender. Keep heat low so the peaches will not scorch. Drain off juice and add sugar. Boil until the syrup spins a thread. Add the peaches and cook very rapidly 10 to 12 min utes. Remove from heat. Skim if necessary.
Let stand in a shallow bowl or tray for 24 hours. 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: 4 eight ounce jars.
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