Preserves, Marmalades, Jams, Conserves and Fruit Butters

12 recipes in this part of The Butterick Book of Recipes and Household Helps.

2 pounds sour cherries, weighed ½ pounds sugar after stoning Add the sugar to the stoned cherries and bring them quickly to the…

Cling-stone peaches are better than free-stone, for they keep their shape better. Wash, peel, and remove the stones if desired. If the…

1 pound red raspberries ¼ cup currant-juice ¾ pound sugar Mash the fruit, add the currant-juice, and bring to the boilingcook point…

Wash the tomatoes, remove any dark parts about the stems, and weigh them. Cover them with boiling water, let them stand five minutes, drain…

Dice the carrots and cook them until they are tender, in as little water as possible. Cut the oranges in small pieces and add the juice and…

Wash and wipe the fruit. Cut in paper-thin slices, using a very sharp knife. Add the water and let stand overnight. Cook until the peel is…

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…

Combine the grated rind and juice of the oranges and lemons with the other ingredients and cook until the mixture is thick and clear. Pour…

3 pints pitted sour cherries 23/3 cups sugar 1 pint black raspberries Combine all the ingredients, and cook until thick and clear.

Wash, stem, and seed the grapes. Slice the oranges very thin, and add to the grapes. Add the raisins and sugar and cook until the mixture…

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…

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…