Jams, Jellies and Conserves
Spiced Cranberries
5 pounds cranberries 3½ pounds brown sugar 2 cups vinegar 2 tablespoons ground cinnamon and allspice 1 tablespoon cloves. Boil all together…
Citron Preserves
Cut 1 large citron in small pieces. Use same weight of citron and sugar, add 1½ pounds raisins and 4 large lemons sliced thin. Cook 2 or 3…
Pickled Dates
One pound of dates. Separate and put in bottle. Take enough vinegar to cover, add a little whole allspice and bring all to a boil. Pour…
To Have Fresh Fruit the Year Round
Use raspberries (red or black), red currants or long blackberries. Mash the fruit well and take 1 cup of fruit and 1 cup of granulated…
Grape Conserve
To every 5 pounds of grapes, take 3 pounds of sugar, 2 pounds seedless raisins and ½ pound English walnuts. Separate pulp from skins, heat…
How to Preserve Ginger
Wash and thoroughly scrape the rhizomes (or root stock); throw quickly into cold water to prevent discoloration. Cover with fresh cold…
Pineapple Jam
To 1 pound of grated pineapple and ¾ pound of loaf sugar. Boil 10 minutes.
Strawberry Jam
1 heaping bowl strawberries 1 bowl (scant) sugar. Set on hot stove and stir to dissolve the sugar. Let boil hard for 10 minutes.
Crab Apple Jelly
Put the crab apples into preservingkettle. Pour in enough water to cover and boil until quite soft. Put into cheese-cloth bag and strain…
Spiced Grape Jelly
Crush and strain the juice of grapes that are turned but not ripe. Use equal quantities of juice and sugar and to each quart add ½ teaspoon…
Pear Marmalade
12 pounds of pears (chopped middling fine) 9 pounds sugar 1 pound raisins 3 oranges (juice and rind) 3 lemons (juice and rind) ½ pound…
Rhubarb Marmalade No. 1
Wash and cut rhubarb into small pieces, weigh and put in preserving kettle. Over this put 1 pound of sugar to every pound of rhubarb, and…
Rhubarb Marmalade No. 2
4 pounds rhubarb 6 pounds sugar 4 lemons (juice and rind) 3 ¾ cup walnuts. Cook very carefully for a few minutes, stirring all the while…