RASPBERRY JAM
Pick over berries. Mash a few in bottom of preserving kettle; continue
until fruit is used. Heat slowly to boiling point and add equal
quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized
jars or tumblers. Other berry jams can be made in same way.
PLUM CONSERVE
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice 1 lemon
1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been
sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and
juice. Put into kettle, cook slowly about 45 minutes or until thick,
stirring to keep from burning. Add lemon juice and chopped nuts. Pour
into sterilized jars.
JELLIES
Heat and mash fruit until juice runs readily. If fruit is not entirely
broken rub through coarse sieve. Pour into sterilized jelly bags of
unbleached muslin or doubled cheesecloth and drain but do not squeeze.
Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes
(berries and currants require less time); add sugar which has been
heated in oven; stir until sugar is dissolved and boil about 5
minutes. Pour into hot sterilized tumblers. Hard fruits like apples
and quinces should be cut up, covered with cold water and cooked until
tender before turning into jelly bags.
PICKLES
PICKLED PEACHES
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches
Boil sugar, vinegar and spices for 20 minutes.
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