Fruit (Bottled) (Mrs. Rose Innes' Recipe.)

Ingredients

• Water
• 1 gill Sugar
• Fresh ripe fruit
• Mason's jars

Instructions

1. Take the proportions of sugar and water, and boil.
2. Have your jars in a saucepan on the stove at the same time, laid on a little straw in cold water, and let the water boil, so that they are hot when the fruit is ready.
3. When the syrup is boiling, put in the fresh ripe fruit you intend bottling and let it boil till tender.
4. Bottle at once into the hot jars, filled to overflowing and closed at once. Stand the jars on soup-plates, as they are to overflow, so that the syrup is not wasted.
5. Apricots and plums are ready the moment they boil up, and so are mulberries and gooseberries; peaches, apples, quinces and guavas require a longer time.
6. Fruit done in this way will keep over two years. Serve it with cream, adding a little more sugar if wanted.