Jellies and Marmalades
Materials Used or Required
The Fruit-Sorted, mashed and ready for putting up. Corn Syrup-An ample supply for the season's requirements. It keeps perfectly, does not…
Rules for Making Jams, Jellies or Marmalades
Observe the strictest cleanliness. 2. Use fresh, ripe and dry fruit, a bit under-ripe is preferable. 3. Allow generally 3/4 pound of…
Amount of Water Allowed To Each Pound of Fruit
Proportion of Water 1 gill to 1 pound Apricot Blackberry Cherry. 1 gill to 1 pound PLUM CONSERVE None ....1 gill red currant juice to each…
Time (Length of time for boiling)
The length of time for boiling will depends on the kind of fruit used, as well as on its condition, whether wet, ripe or unripe. Roughly…
Preserving in Syrup
Another method, and many jam makers prefer this, is to first make a blended syrup and then cook the fruit in it. For example: equal weight…
Prune Butter
10 Prunes 2 Teaspoons Lemon Juice 1 Tablespoon Corn Syrup 1/8 Cup Nut Meats 1/8 Teaspoon Salt Soak the prunes in water for a few hours…
Dried Apricot Conserve
1/2 Pound (12-3 Cups) Dried Apricots 2 Cups Cold Water 1 Cup Raisins Juice 1 Lemon 1 Orange 1/2 Cup Nutmeats 1 Cup Light Corn Syrup Soak…
Apricot Butter
1/2 Cup Dried Apricots, Soaked and Drained 2 Tablespoons Orange Juice 1/2 Cup Ground Cocoanut 1/2 Cup Chopped Nuts 1 Tablespoon Lemon Juice…