These are also called pickled fruits. For four pounds prepared fruit allow one pint of vinegar, two pounds of brown sugar, half cup of whole spices – cloves, allspice, stick cinnamon and cassia buds. Tie spices in a muslin bag, boil 10 minutes with vinegar and sugar. Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in jars and seal. Currants, peaches, grapes, pears and berries may be prepared in this way, also ripe cucumbers, muskmelons and water melon rind.
also called pickled fruits