For preserving, the syrup is made much stronger, and fruit that is less perfect as well as riper can be used. Prepare the fruit as in canning.

Proportions

The general proportion for preserving are 1 part fruit to 3/4 to 1 part sugar and 1/8 to 1/2 part water by weight. In the small fruits use from 1/8 to 1/4 parts water according to the juiciness. The larger fruits require more water, usually 1/2 part.

The same methods are used for preserving as for canning, with the additional one of "sun preserves."

With Processes I or II make the strong syrup and proceed as in canned fruits. Hard fruits such as quince and winter pears should be cooked in water first until almost tender. Then that water used to make the syrup, and the fruit finished off in the syrup. Otherwise the syrup darkens, gets heavy and strong flavored before the fruit is cooked.

Preserves are always put up in small jars or glasses for they are so rich that small quantities only are used at a time. Cook only a small portion of the fruit at a time in the syrup thus preserving the shape as perfectly as possible.

Sunshine Preserves

For this method the fruit is washed and brought to the boiling point, then an equal quantity by weight of sugar is added, and the whole simmered without stirring from 5 to 10 m. It is then spread on large platters, covered with glass and set in the hot sunshine for about 2 days, that is letting it have the sunshine for about 24 h all together. At the end, of that time it is put into sterilized jars without reheating. By this method of preservation the fruit keeps its shape and retains its original flavor very much better.

The best fruits for this are strawberries, cherries, white and red currants, ripe gooseberries, red and black raspberries, and blackberries. Pineapple and pears cut into half inch cubes may also be used, either alone or combined with any small fruits. Pineapple and strawberries are an especially pleasing combination, as well as pears and cherries.

Honey may be substituted for sugar in Sunshine Preserves, using it in the proportion of 1 part fruit to 3/4 part strained honey, instead of equal parts of each as with sugar.