|
|
JAMS, JELLIES, PRESERVES, MARMALADES
| APPLE
JELLY |
| Ten quarts of sour apples, stewed very soft
in sufficient water to cover the fruit; drain over night through a flannel
bag, without pressing; add one pint of sugar to each pint of juice, and
three sliced lemons; boil twenty minutes; strain into glasses or bowls. |
| CANNED
STRAWBERRIES |
| For every quart of strawberries, take one
pint of sugar; add a tablespoonful or two of water. Let sugar dissolve;
then add fruit, and let boil. Can immediately in air-tight glass cans. |
| CANNED
FRUIT IN GENERAL |
| For peaches, for instance, set on the stove
a kettle of cold water--just enough so the can will not tip over; into
this kettle, put one-half dozen nails to keep the can from touching the
bottom; then fill the can full of peaches, cut in halves; then fill the
can with cold water; add two tablespoonfuls of sugar, and set in kettle to
boil; let boil until the fruit is tender, but not enough to break while
cooking. When done nicely, put the top on the can, and set away. |
| CANNED
PINEAPPLE |
| Take equal measurements of shredded
pineapple and sugar. Place in a crock alternately, a layer of shredded
pineapple and one of sugar; let this stand over night. In the morning,
drain off the juice, and to three cups of juice, add one cup of water.
After this mixture comes to a boil, put in the pulp of your pineapple, and
let boil up (not cook). Seal in self sealing jars. |
| CHOPPED
QUINCES |
| Pare the quinces; cut in small squares;
cover with water, and stew until tender; pour into a colander, and drain.
To each pint of the juice, add three-fourths pint of sugar. Let boil, and
skim well for ten or fifteen minutes; then put in the quinces; cook until
the syrup begins to jell. Put in glasses, and seal same as jelly. |
| CRABAPPLE
JELLY |
| Boil the apples, with just enough water to
cover them, until tender; mash with a spoon, and strain out the juice.
Take a pint of juice to a pound of sugar; boil thirty minutes, and strain
through a hair sieve. |
| CRABAPPLE
MARMALADE |
| Boil the apples in a kettle until soft, with
just enough water to cover them; mash, and strain through a coarse sieve.
Take a pound of apple to a pound of sugar; boil half an hour, and put into
jars. |
| CRANBERRY
JELLY |
| One pound of sugar to each pint of juice;
boil, and skim. Test by dropping a little into cold water; when it does
not mingle with the water, it is done. |
| CURRANT
JELLY (1) |
| A FRENCH CONFECTIONERS RECIPE.-- Allow one
pound of sugar to one pint of juice. Boil the juice five minutes, and add
the sugar, which has been previously well heated; boil one minute,
stirring carefully. Always a success. |
| CURRANT
JELLY (2) |
| Weigh the currants on the stems. Do not wash
them, but carefully remove all leaves; or whatever may adhere to them. Put
a few of the currants into kettle (porcelain lined or granite iron); mash
them to secure juice to keep from burning; add the remainder of the fruit,
and boil freely for twenty-five minutes, stirring occasionally; strain
through a three-cornered bag of strong texture, putting the liquid in
earthen or wooden vessels (never in tin). Return the strained liquid to
the kettle without the trouble of measuring; let it boil well for a moment
or two; add half the amount of granulated or loaf sugar. As soon as the
sugar is dissolved, the jelly is done. Put in glasses. |
| ORANGE
MARMALADE |
| To eighteen ripe oranges, use six pounds
best white sugar. Grate the peel from four oranges; reserve for marmalade.
(The rinds of the remainder will not be used). Pare the fruit, removing
the white skin as well as the yellow; slice the oranges; remove all seeds.
Put the fruit and grated peel into a preserving kettle; boil until reduced
to a smooth mass; rub quickly through a colander; stir in the sugar;
return to the stove; boil fast, stirring constantly, one-half hour, or
until thick. Put in glasses, or jars; cover closely when cold. |
| PEACH
PRESERVES |
| Take equal portions of peaches and sugar;
pare, stone, and quarter the fruit. Put the sugar with the peaches; let
stand over night. In the morning, boil slowly in preserving kettle one
hour and three-fourths; skim well. |
| PEAR
MARMALADE |
| EXCELLENT FOR TARTS.-- Pare and core, then
boil the pears to a pulp. Take half their weight of sugar; put it into the
kettle with a little water; boil until like taffy; skim while boiling; add
the pulp of the pears, about four drops of essence of cloves; boil up once
or twice. |
| PINEAPPLE
JAM |
| Peel, grate, and weigh the apple. Put pound
to pound of pineapple and sugar. Boil it in a preserving kettle thirty or
forty minutes. |
| PRESERVED
STRAWBERRIES |
| Use one pound of granulated sugar to each
quart of berries. Make a syrup of the sugar, and sufficient water to
moisten it. While boiling, drop in the berries, and let them boil ten
minutes. Skim out the fruit, and put it on a platter. Boil the syrup ten
minutes longer; then pour it over the berries, and set where it will get
the sun for two days. Put in jelly glasses, and seal. Made in this way,
the fruit retains both color and flavor. |
| RASPBERRY
JAM |
| Weigh equal parts of fruit and sugar. Put
the fruit into a preserving pan, and mash with a silver or wooden spoon;
let boil up; then add the sugar; stir all the time while cooking.
Strawberry or blackberry jam is made the same way. Thirty or forty minutes
is sufficient time for cooking. |
| ROSE
GERANIUM JELLY |
| Drop one large or two small leaves of rose
geranium plant into a quart of apple jelly a few moments before it is
done, and you will add a novel and peculiarly delightful flavor to the
jelly. |
| TOMATO
BUTTER |
| To one quart of tomato, add one pint of
apple; put both through sieve; one quart of sugar, some ground cinnamon;
cook until it begins to look like a preserve. |
| SPICED
GOOSEBERRIES |
| Six quarts berries, nine pounds sugar. Cook
one and one-half hours; then add one pint vinegar, one teaspoonful cloves,
one tablespoonful cinnamon, one tablespoonful allspice. |
| STRAWBERRY
AND RASPBERRY PRESERVES |
| Put pound to pound of sugar and fruit; let
stand over night. In the morning, boil all together fifteen minutes. Skim
out the berries; boil the syrup till thick and clear; pour over the fruit. |
|
|
|
