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Directions:
Remove pits and wash prunes, take three-quarters of a pound of sugar to
a pound of fruit, and enough water to keep from burning; do not stir but
remove from the sides of the kettle occasionally. Let boil for hours;
when done, place in glasses. Let cool; cover with paraffin.
The Most Popular Preserve Cookbooks
• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56)• The Jamlady Cookbook• Perfect Preserves• Classic Dishes Made Simple• From Garden to Table: Pickling, Preserves, and Pralines• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56)• Preserves (Country Kitchen Cookbooks)• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves |
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