Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

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AND MATERIALS FOR COVERING

FRUIT FOR AMBER MARMALADE, THE FINISHED PRODUCT,
FRUIT FOR AMBER MARMALADE, THE FINISHED PRODUCT,

Page 82. and let stand twenty-four hours. Have ready the lemon peel, neatly shredded, and an ounce of ginger root for each pound of fruit. Add these to the kettle with a cup of water for each three pounds of sugar. Cook until the pumpkin is tender, then pour into an earthen jar. In a few days pour the syrup from the pumpkin.

Boil to reduce and thicken it, and pour, hot, over the pumpkin.

CUMQUATS, AND EMPTY GINGER JAR FOR STORING
CUMQUATS, AND EMPTY GINGER JAR FOR STORING

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