Preserves, Marmalades, Jams, Conserves and Fruit Butters
Cherry Preserves
2 pounds sour cherries, weighed after stoning 1 1/2 pounds sugar Add the sugar to the stoned cherries and bring them quickly to the…
Peach Preserves
Cling-stone peaches are better than free-stone, for they keep their shape better. Wash, peel, and remove the stones if desired. If the…
Raspberry and Currant Jam
1 pound red raspberries 1/4 cup currant-juice 3/4 pound sugar Mash the fruit, add the currant-juice, and bring to the boiling-point…
Green-Tomato Preserve
8 pounds green tomatoes 6 pounds sugar 1 tablespoon preserved ginger 6 lemons Wash the tomatoes, remove any dark parts about the stems, and…
Carrot and Orange Marmalade
6 carrots 3 oranges 1 lemon Sugar Dice the carrots and cook them until they are tender, in as little water as possible. Cut the oranges in…
Amber Marmalade
1 grapefruit 1 orange 1 lemon 3 1/2 quarts water 5 pounds sugar Wash and wipe the fruit. Cut in paper-thin slices, using a very sharp…
Quince and Apple Marmalade
Wash the quinces and remove the blossom end. Cut the fruit in small pieces, add sufficient water to cover it, and cook until it is soft…
Cranberry Conserve
2 quarts cranberries 1 cup raisins 2 oranges 2 lemons 6 cups sugar Combine the grated rind and juice of the oranges and lemons with the…
Cherry Conserve
3 pints pitted sour cherries 1 pint black raspberries 2 2/3 cups sugar Combine all the ingredients, and cook until thick and clear.
Grape Conserve
2 pints grapes 2 oranges 1 cup seeded raisins 2 2/3 cups sugar 1 cup walnut-meats Wash, stem, and seed the grapes. Slice the oranges very…
Mint Jelly
Wash the mint and chop it fine. To each cup of chopped mint add one-fourth cup sugar and one-fourth cup water and let it stand overnight or…
Suggestions for Conserves, Marmalades and Preserves
1. One part peaches, three parts oranges, one part rhubarb, with nut-meats. 2. Equal parts peaches and plums, with nut-meats. 3. Two parts…