The Pilgrim Cook Book/Jams

by Pilgrim Evangelical Lutheran Church (Chicago, Ill.) Ladies' Aid Society

Jams

Apricot Jam.

One basket apricots, 5 cups sugar, ½ pint pineapple or 1 cup. Wash and cut apricots and pour on sugar and let stand over night. Then add cut pineapple and cook until thick.—Mrs. F. Nyendorf.

Blackberry Jam.

Boil 4 cups of rhubarb until tender; add 8 pints of blackberries, boil 10 minutes longer, add 6 pints of sugar. Boil 20 minutes and when cool seal in glass jars.—Mrs. Kramer.

Carrot Jam.

Three pounds carrots, 3 oranges, 1 lemon, 5 peaches and a little ginger root. Run carrots and peaches through a shredder. Grate the rind of a lemon and of one of the oranges. Add juice of lemon with the oranges and peaches. Weigh and add as much sugar as you have fruit. Boil over a slow fire for 1 hour.—Mrs. A. Steging.

Carrot Marmalade.

Four cupfuls of grated raw carrots, 2 cupfuls of sugar, 4 tablespoonfuls of lemon juice and a scant teaspoonful of salt. Wash and scrape the carrots, grate or put through a food chopper. Put in a preserving kettle with 2 cupfuls of water and boil slowly for ½ hour, by which length of time the water will have boiled away. Add the sugar and boil or simmer slowly for 1 hour; add lemon juice and salt. Stir often. Pour into sterilized glasses and cover with paraffin.—Mrs. A. Steging.

Heavenly Jam.

One basket of blue grapes, 3 oranges, 1 lemon, 3 pounds sugar, 1 pound seeded raisins; slip the skins off the grapes, put the pulp in kettle, keep from burning, a few minutes simmering will make the seed come out, put through colander to remove seeds, then add skins. Squeeze juice from oranges and put through meat grinder with peel, add raisins and sugar. Mix all together and cook 20 minutes.—Mrs. A. Piepho.

Orange Marmalade.

Select 1 orange and 1 lemon with a thin skin. Cut in slices and then in cubes. To this add 6 cups of water. Let stand over night. Next morning boil 20 minutes; measure liquid and to 1 cup of mixture add 1 cup of sugar. Boil evenly for ½ hour, or until it jells. This will make 8 medium sized glasses.—Mrs. Albrecht.

Pear Conserve.

Five pounds pears, 1 quart cranberries, rind of 1 orange, par boiled twice, juice of 2 oranges. Put all through food grinder add 4 pounds of sugar and let stand over night. Next morning boil 45 minutes to 1 hour, and put in tumblers or jars. When cold cover with parafine and put away to keep.—Clare L. Kemnitz.

Pineapple and Strawberry Jam.

One pineapple cut up fine, 3 boxes of strawberries; boil together 15 minutes, add 3 pounds sugar and boil 20 minutes longer. Put in glasses and when cold seal.—Mrs. F. C. Kramer.

Plum Conserve.

One basket California blue plums, seeded and put through the meat mill, 4 pounds sugar, 1 pound nut meats (pecans), juice of 3 lemons and 4 oranges and the rind; 2 oranges put through the meat mill. Boil 40 minutes, stirring to keep from burning.—Mrs. C. B. Moellering.

Raspberry Jam.

Four boxes red raspberries 2 quarts rhubarb, cut fine. Cook rhubarb to a pulp without water. Mash berries and add to the rhubarb then cook ½ hour. Now add 2½ quarts sugar and cook 5 minutes.—Mrs. Ed. Pierce.

Rhubarb Conserve.

Five pounds rhubarb, 5 cups sugar, 1 pound figs, 1 pound raisins, 1 pound nuts, juice of 2 lemons. Boil 15 minutes.—Mrs. R. J. Frank.

Rhubarb Marmalade.

Three pounds of rhubarb, 3 oranges, 3 pounds of sugar; cut rhubarb fine, add ½ of sugar, let stand over night; in the morning cook 20 minutes, then add the chopped oranges and the peel of 1 orange. Mix all together and cook ½ hour.—Mrs. A. Piepho.

Strawberry Jam.

Take 2 quarts berries at a time, pick and wash; use an equal amount of sugar and berries (judging by looks). Boil 20 minutes.—Mrs. John C. Koebel.

Strawberry Preserve.

Four cups of strawberries, 3 cups of sugar, 1 cup of water. Cook berries and water 19 minutes, add sugar and boil 3 minutes or a little longer. Seal in sterilized jars. Use pint jars, and be careful to have good rubbers.—Mrs. C. Feig.

Elderberry and Grape Jelly.

Use ⅓ of ripe grapes and ⅔ of ripe elderberries, have all the stems out, put them in a sauce pan, and place over the fire and let them cook slowly until tender enough to yield all their juice freely, then put it into a jelly bag and let drain until all the juice is out. Then for each pint of juice add 1 pint of granulated sugar. Boil the sugar and juice together and stir until the sugar is dissolved. Continue the boiling until a little of the jelly (cooled) stiffens on a saucer and when it is partly cool pour it into the jelly moulds and when cold cover with brandied paper to keep out the air.—Mrs. Albrecht.

Grape Juice.

One basket grapes; cook until cooked apart, strain through bag then add 1 cup sugar, put back on stove to come to a boil, then bottle, and keep in a cool, dark place. When serving put about ¼ grape juice in a glass, then fill with water.—Mrs. A. Piepho.

Paradise Jelly.

Two quarts cranberries, 15 quinces, 15 apples. Cut the apples and quinces without paring, add cranberries, and cover with water. Cook until soft, then drain through a jelly bag. Let juice boil 15 minutes, add sugar and boil 5 minutes longer. Allow 1 cup sugar to 1 cup juice.—Mrs. F. W. Seeglitz.