Boiled Tutti-Frutti

From 1913:

1 pound each, large, ripe strawberries, red raspberries, pitted cherries, white and red currants (or red only), stoned apricots and ripe gooseberries. If the gooseberries are not available use two kinds of cherries. Crush the smaller currants and put 1 pint currant juice with 4 ½ pounds sugar into a preserving kettle, boil into a clear syrup, removing all the scum. Put in the gooseberries and white currants, boil 5 minutes and remove with a skimmer. Add the red currants and cherries and cook 5 minutes, then remove and add to the first cooked fruits. The cook similarly the sliced apricots (with a few of their kernels from cracked pits). Last cook the raspberries and strawberries 3 minutes. Remove and reduce the syrup by boiling until a drop on blotting paper will stand without soaking into the paper. Put all the fruit into the syrup, add ¼ pound blanched and halved almonds, let it boil up once, then fill into jars.
The above makes an excellent preserve just as it stands, but if a more complicated one is desired the later and larger fruits, such as apples, pears, plums, peaches, pineapple and orange may be cooked and combined in a similar manner, and then the two groups of fruits may be mixed to form a third preserve.
If oranges are used either use only the pulp free from white skin and add the yellow part grated, or else make the orange into regular marmalade and add a portion of this to the mixed boiled preserve.
This method is a little more troublesome than the “uncooked tutti-fruitti” but is rather less costly and is useful for those who do not approve of the use of rum or other form of alcohol.