PRESERVES
Crab Apple Jelly
Cover the apples with water and boil until tender. Strain through a flannel bag. Boil the juice twenty minutes. Add the same amount of sugar, pint for pint, and cook five minutes. Pour into tumblers, and when cold, cover with paraffine.
California Jam
Divide and seed as many oranges as desired. Slice thin, the pulp and skin together. Add to each pound of oranges one lemon, sliced thin, and one quart of cold water. Let all stand twenty-four hours; then cook until tender, with the same amount of sugar.
Canned Cherries
1 Quart of Cherries | 1 Cupful of Water |
1 Cupful of Sugar |
Cherry Conserve
4 Pounds of Cherries | 8 Oranges |
4 Pounds of Sugar | 1 Lemon |
Wash and stone the cherries. Wash and remove seeds from oranges and lemon. Put them through the meat-grinder or chop fine. Cook all together twenty minutes, or until thick. Put into tumblers and cover with paraffine.
Preserved Citron
4 Pounds of Citron | 3 Gills of Water |
3 Pounds of Sugar | 3 Lemons |
Currant Jelly
Pick currants from the stems and wash clean. Put them into a kettle with a very little water and cook for ten minutes. Strain through a flannel bag. Use one pint of juice to one pint of sugar. Boil the juice fifteen minutes, add sugar and boil five minutes. Pour into tumblers or jelly moulds, and when cold cover with paraffine.
Spiced Currants
5 Pounds of Currants | 4 Teaspoonfuls of |
4 Pounds of Sugar | Cinnamon |
1 Pint of Vinegar | 4 Teaspoonfuls of Cloves |
Boil slowly two and a half hours. Tie the spices in a cloth before boiling.
Cranberry Jelly
1 Quart of Cranberries | 3½ Cupfuls of Sugar |
Grape Conserve
5 Pints of Grapes | 2 Oranges |
8 Cupfuls of Sugar | 1 Cupful of Nut Meats |
½ Pound of Raisins |
Pick the grapes from the stems, wash, and separate the pulps from the skins. Stew the pulps and press through a colander. Put the raisins and oranges through the meat grinder, after removing seeds. Cook all together except the nuts. Add these about ten minutes before removing from fire. Put into glasses and cover with paraffine. This makes eleven glasses.
Grape Marmalade
When making grape-juice, use the grape which is left after straining, for marmalade. Press through a colander, measure and use the same amount of sugar. Cook until it thickens and put into tumblers. When cold, cover with paraffine.
Grape Preserve
Pick from the stems and wash the amount of grapes desired. Squeeze the pulps from the skins. Put into a kettle with very little water and boil until the seeds loosen. Press through a colander. Put this with skins, weigh, and use three-fourths of a pound of sugar, for every pound of fruit. Cook all together until the skins are tender, usually about an hour. Seal in glass jars.
Orange Marmalade
1 Grapefruit | 1 Whole Lemon |
1 Whole Orange | Juice of Two Lemons |
Juice of Two Oranges |
Chop fruit fine or put through the grinder. Measure and put three times the amount of water. Let this stand till the next day. Boil ten minutes. Stand again till the next day. Measure and add equal amount of sugar. Boil until it jells. This will make eleven or twelve tumblerfuls. Pour into glasses while warm. When cold, pour over a thin coating of paraffine.
Peach Marmalade
To Can Peaches
1 Quart of Peaches | 2 Cupfuls of Water |
1 Cupful of Sugar |
Be sure to have the jars perfectly clean and warm. Glass covers are always preferable. Make a syrup of the sugar and water. Boil this hard for five minutes. Set back on the stove and let it settle, then skim very thoroughly. Pare, cut in half, and remove the stones from the peaches. When the syrup comes to a boil, put in enough peaches to fill your jar, whatever the size. Boil until tender enough to pierce with a wisp. Take the fruit out carefully with a spoon and place in the jar. Fill the jar with the boiling syrup, being careful always to cant the jar as you pour it in. If you do this, the jar will never crack, as it is likely to do if held perfectly straight or upright. Always run around the inside of the jar with a silver knife, and you will have no trouble in keeping fruit. Seal while hot. The peaches may be canned whole, if preferred.
Pickled Peaches
4 Pounds of Sugar | 1 Tablespoonful of |
1 Pint of Vinegar | Allspice |
1 Tablespoonful of Cloves | Stick of Cinnamon |
Boil the ingredients together for ten minutes before putting in the peaches. Cook as many peaches in this as possible, and have juice enough to fill up the jars. Tie the spices in a piece of cheese-cloth. Pears may be cooked in the same way.
Ginger Pears
10 Pounds of Pears | 6 Oranges |
7 Pounds of Sugar | 1 Box of Crystallized |
4 Lemons | Ginger |
Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.
Preserved Pears
1 Quart of Pears | 2 Cupfuls of Water |
1 Cupful of Sugar |
Way to Pickle Pears
1 Pint of Vinegar | ½ Tablespoonful of whole |
3 Pounds of Sugar | Allspice |
6 Pounds of Pears | 1 Tablespoonful of whole |
½ Tablespoonful of | Cloves |
Cinnamon |
Boil pears until tender. Boil vinegar, sugar, and spices together fifteen minutes, then put in the boiled pears, and cook all together half an hour. These will be nicer if sealed in glass jars.
To Preserve Pineapple
Peel the pineapple, remove the eyes and cut into small cubes. Weigh, and take three-fourths of a pound of sugar to one pound of fruit. Allow one cupful of water for each jar, and cook all together slowly until tender. Fill the jars. This is very nice for ice-cream or sherbet.
Quince Jelly
Pare, core, and quarter the fruit, and boil in water enough to cover. When soft, take out the fruit and strain the syrup through a flannel bag, then return the syrup to the kettle and boil until perfectly clear, skimming constantly. Measure syrup, adding an equal quantity of sugar, and boil twenty minutes, removing the scum which rises to the surface. Pour into tumblers or moulds and set aside to cool; then pour over the top a covering of paraffine.
Quince Marmalade
Put the quinces, which were boiled in water for the jelly, in with the cores and skins. Cover with water and boil ten or fifteen minutes. Press all through a colander. Measure, and add the same amount of sugar. Set on the stove and boil fifteen minutes, being careful not to scorch. Put into tumblers and cover with paraffine.
Quince Sauce
Peel, core, and cut into quarters the quinces. Boil in clear water until tender. Weigh the quinces before cooking, and put into the water in which they have been boiled three-fourths of a pound of sugar for every pound of quince. Boil five minutes and skim. Then put in the quinces and cook until of a dark amber color–for about an hour. As quinces are expensive, old-fashioned people used to put in one-fourth as much sweet apple or pear.
Raspberry Jam, No. 1
Mash the berries, add equal parts of sugar, and let stand half an hour. Put on the stove in a kettle containing a half cupful of water, to prevent sticking. Boil until it thickens. Put into tumblers and cover with paraffine. Blackberries and strawberries used in the same way are very nice.
Raspberry Jam, No. 2
Mash the berries, and use two-thirds as much currant juice as you have berries. Measure, and add the same amount of sugar. Cook all together until it jells. Put into tumblers and cover with paraffine.
To Keep Rhubarb Through the Winter
Fill preserve jars with cold water. Cut the rhubarb into small pieces, as you would for a pie, and drop them into the jars. As they fill, the water will overflow. When full, screw the tops on the jars and set away. The water excludes the air, and the fruit, treated in this way, will keep for months. When required for use drain off the water and cook in the usual way.
Rhubarb Marmalade
5 Pounds of Rhubarb | 1 Pound of Chopped |
5 Pounds of Sugar | Walnuts |
5 Lemons, Juice and | 2 Teaspoonfuls of |
Rind | Extract of Jamaica |
Ginger |
Cook all the ingredients, excepting the nuts and ginger, together three or four hours. Ten minutes before removing from the fire, add the ginger and nuts. Seal in glass jars, or put into tumblers. If tumblers are used, cover over the tops with a coating of paraffine.
Rhubarb Jam
6 Stalks of Rhubarb | 1 Lemon |
3 Oranges | 4 Cupfuls of Sugar |
Cook the rhubarb and rind and juice of the lemon and oranges together for twenty-five minutes. Put into tumblers and cover with paraffine.
Spiced Fruit
6 Pounds of Fruit | 1 Pint of Vinegar |
4 Pounds of Sugar |
For all kinds of spiced fruit use the above measurements, adding one tablespoonful each of cinnamon, allspice, and cloves, and cook until tender. Seal in glass jars.