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(Preserved Fruit) - (The International Jewish Cook Book)

To two pounds of berries take two pounds of sugar and three-quarters cup
of water. Put the syrup in the preserving kettle; bring it to a boil and
cook for about ten minutes, or until it begins to thicken. Add the
berries; cook for ten minutes and pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little air for
ventilation; place in the sun until the juice is thick and syrupy. This
will take two days or more, but the rich color and delicious flavor of
the fruit will fully repay the effort expended. Put into small jars or
tumblers and cover according to directions.

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