Peel and slice the pineapple, remove the
eyes, and cut into cubes. Add the water to the sugar in a preserving
kettle, and bring to the boiling point. Add the pineapple to the sirup,
and cook until tender. Then drop in the apricots and boil several
minutes longer. Have hot sterilized glasses ready, fill them with the
conserve, and when cool seal in the usual way. Before putting the
glasses away, label each one neatly.
64. CRAB-APPLE-AND-ORANGE CONSERVE.--It is a good idea to make
crab-apple-and-orange conserve at the same time that crab-apple jelly is
made, for the pulp that remains after extracting the juice may be
utilized for the conserve. However, if it is desired to make it at some
other time, fresh pulp can be prepared for the purpose.
CRAB-APPLE-AND-ORANGE CONSERVE
1 qt. crab-apple pulp
3 lb. sugar
8 oranges
To the crab-apple pulp, add the sugar, and place over the fire to boil.
Peel the oranges, scoop out the white portion from the peelings, cut the
peelings into thin strips, and add to the crab-apple pulp. Remove the
pulp of the orange from the skins and from between the sections, cut it
into small pieces, and add to the boiling mixture a few minutes before
it is removed from the stove.
Pages:
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255
256