Show Pound for or Pound Rule The t th of the syrup to be bo ulle used in tn filling J s after the fruit has been cooked in them is a matter of ua UZI ual preference e. e depending upon the amount of ilU ar between the 1 layers An i j old fashioned pound for 1 pound rUle q Us lis for a 1 half hair pint of water for Tor each ach pound of or sugar and poun pound 1 for tor pound Jound o or of fruit the amount of or water depending upon the Juice in the fruit A little sum gum um amble 11 or the white of an egg KS will wilt clarl clarify and Improve e the syrup I Remove the tho s sum um with a skimmer as fast last as It rl Tints riis 8 to the surface thus thUR I clearing the s syrup rup of or all Impurities I method Another Is to drop the fruit In the clarified syrup while It Is at the point boiling H t until tender rc- rc moVe Inove with a pack In tho the jars and Anil add the tho bolln syrup until the Jars t are full blackberries and rod rod rad and black lIlack raspberries mil may be put i up uv In their own juices Select only the firmest and be best t berries for canning I masIng the broken and nd less perfect I fruit and using It for tor Jam or conserve |