  “Things sweet to taste” APPLE JAM
Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon. Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed. Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear. When cool, put into jars and cover. BLACK CURRANT JELLY
To every four pounds of black currants allow one Put it on the fire, and stir till the sugar is all melted; then bring it to the boil, and allow it to bubble for ten minutes. Skim it, if necessary, and pot it. It should be kept in a cool, dry place after being fastened down so as to be air-tight. CRANBERRY PRESERVE
Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purÉe add one cupful of sugar. Return to the pan and cook gently for half an hour. Put into jars and seal. CURRANT BAR-LE-DUC
Secure the largest sized currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some currants and bruise them while warm until a pint of juice is obtained. Put half a cupful of this into an earthenware dish and add the sugar. Bring slowly to boiling point and skim carefully. After it has been boiling for five minutes drop in one pound of the currants and simmer for four minutes. Lift them out without breaking them, and boil the syrup down for five minutes, or longer if it is not very thick. Skim well and strain over the fruit. Put into little jelly glasses and when cold cover with hot paraffin. FIG AND RHUBARB JAM
Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars. This excellent preserve keeps well. GINGER PEARS
Peel the pears, cut them into small pieces, put them into an earthenware pan with the sugar, and simmer for one hour. Add the strained orange and lemon juice and the ginger cut into small pieces, and allow to simmer for two and a half hours. Divide into glasses and cover. GRAPE CONSERVE
Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine. Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal. GREEN-GAGE JAM
Stone the green-gages, and add some of the kernels Pour into glass jars and seal. LEMON MARMALADE
Wipe the lemons and the oranges carefully. Pare the skin very thinly from the lemons and the oranges, and cut them up into slender chips. Put the chips on to boil in a saucepan, with three cupfuls of the water, allow to cook for forty minutes. Now take all the white part from the lemons and the oranges and cut up all the pulp roughly; put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours. Stir it frequently; then strain it through a hot jelly bag without pressure. Add the chips and the liquid to the strained juice. Now measure this liquid, and for each cupful allow one pound of sugar. Return to the casserole, and boil slowly for half an hour. Put into jars and seal for use. PRESERVED HUCKLEBERRIES
Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon. Sprinkle one-half of the sugar over the berries and stand aside overnight. In the morning drain off the juice into a casserole, add the remaining sugar and the lemon juice, add half a pint of water, stir over the fire till the sugar is dissolved, bring quickly to boiling point, skim, add the berries, and simmer gently until they are tender. Put into glasses and seal. PRESERVED CARROTS
Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoonful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, When cool, put in jars and seal. PRUNE MARMALADE
Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water. Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth. Can at once. PUMPKIN PRESERVE
Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place Cover and leave for six days. Lay the slices of pumpkin in dry jars, boil the syrup until it thickens, pour into the jars, and tie down immediately. QUINCE MARMALADE
Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound. Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies, you will know that it is ready. Divide into glass jars while hot; let it stand till cold, then seal. RASPBERRY JAM
Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars. This preserve is excellent both in flavor and color, and will keep for one year. TOMATO PRESERVE
Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the purÉe into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 236° F., or the “small ball” (i. e., on dipping the finger and thumb first into cold water and then into the syrup, and again into cold water, the sugar from the fingers forms a small ball), keeping it well skimmed; then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp. Place on the fire and stir continuously till it reaches 220° F.; then let the preserve cook for three minutes more and pot in the usual way. |
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