Strawberry Preserves

  • 2 cups sugar
  • 1 cup water

Boil together until syrup spins thread.

Add 2 cups whole strawberries. Boil 10 minutes.

Add 2 more cups strawberries and 2 more cups sugar. Boil 10 minutes more.

Skim and set aside until following day. Stir well and seal cold in sterile jars.

Makes about 4 hald pints.


Fig Preserves

  • 2 lbs figs, washed and peeled

Make syrup of:

  • 2 lbs sugar (white or raw)
  • 1 cup water for white sugar; 1 1/2 cups water if raw sugar is used

Boil together. Add:

  • figs
  • 1 lemon, sliced thin

Boil 1 minute. Lower heat and cook slowly 30 minutes. Let stand 12 hours. Pour in cold sterile jars and seal.

Kieffer Pear Preserves

Wash, pare and cut the fruit into uniform pieces, and core. To each pound of prepared fruit allow 3/4 to 1 lb of sugar.

Combine the fruit and sugar in alternate layers and let stand 8 – 10 hours or overnight before cooking; or cook at once with the sugar and 1/4 cup water to a pound of fruit.

Whichever method, stir carefully while heating to the boiling point. Boil rapidly till syrup is somewhat thick, stir constantly to prevent burning.

Pour at once into hot sterilized jars and seal.

Pear Preserves

3 lbs. pears, firm, sound, peeled, and cut in uniform pieces, not too small. As pears are peeled, drop them into 6 cups water, to which 1 tsp salt to each quart water has been added. (This prevents discoloration.)

If pears are a hard variety, as Kieffers, they should be boiled for about 15 minutes or till tender enough to prick with a darning needle.

Make a syrup of 2 1/4 lbs. sugar and water in which pears are parboiled and bring to a boil and add the pears. Preserves are cooked till the syrup is quite thick and the fruit is fairly translucent, when it is lifted from the syrup to shallow troughs.

Preserving Children

  • 1 large grassy field
  • 6 children
  • 3 small dogs
  • hot sun
  • flowers
  • deep blue sky
  • narrow strip of brook with pebbles

Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with flowers, pour the brook over the pebbles. Cover all with a deep blue sky and bake it in a hot sun. When Children are browned, they may be removed. Will be found right for setting away to cool in bath tub.

Mayhaw Jelly

Wash berries thoroughly, ridding of all trash. Then cover berries with water. Let boil until they are tender enough to mash with a spoon easily. Then – Strain off juice and use – 1 cup of sugar to a cup of juice. Let boil and cook until a little jells on a saucer. Remove from fire and pour into pint jars. Seal.

Cranberry Sauce Jelly

Mrs. Sam Bass

  • 1 package Cranberries, washed good and stemmed
  • 3 cups water

Boil till berries pop open. Cook till good and tender. Mash good.

Use 2 cups juice to 1 cup sugar. Approximately 2 cups sugar to 4 cups juice.

Cook till jells….stirring almost jelly and pour into mold.


Orange Jelly

  • 6 Tbsp powder Pectin
  • 2 1/4 cups water

Bring to a rolling boil. Boil 1 minute.


  • 1 can frozen Orange Juice (6 oz)
  • 3 1/2 cups sugar

Stir till dissolved and let simmer (not boil) till dissolved.

Orange Jelly

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 3 1/4 cups sugar
  • 1 cup water

Place over high heat, bring to a full rolling boil and boil hard 1 minutes, stirring constantly.

Remove from heat and stir in:

  • 1 (6 oz) can frozen Orange Juice, thawed
  • 3 Tbsp Lemon Juice (1 1/2 lemons)
  • 1/2 bottle Certo

Mix well. Pour into glasses.

Tabasco Jelly

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 3 cups sugar
  • 1 cup water
  • 1/3 cup lemon juice (2 1/2 lemons)
  • 4 – 6 tsp Tabasco Sauce

Bring to a boil.


  • 1/2 of a 6 oz bottle of Certo
  • Red coloring

Boil 1 minute. Pour into 2 pint jars.

Delicious with roast beef, turkey, ham and chicken.