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Preserved Fruits (Then drain off the syrup add)

Then drain off the syrup, add to it the remaining lumps of sugar, and skim it. When the syrup is sufficiently clear put in the slices of pine and let it boil for a short time. If the syrup should get thin it should be boiled a second time. N.B. - Preserves may be kept from the air by the pot being covered with silver paper dipped in white of egg.

Plums. See end of Gooseberries' recipe.

Strawberries Preserved Whole. (Lady Ryecroft.) Take the quantity of large strawberries you wish to preserve ("British Queen" strawberries are best), and their weight in sugar; pound half the sugar, and strew it over the fruit overnight.

In the morning, pour the syrup thus made on to the remainder of the sugar, and dissolve it over a slow fire; then put the strawberries to the syrup, and give them a gentle boil for 5 minutes; repeat this process for 3 successive days. On the last of these occasions, take out the strawberries, and boil the syrup for 10 minutes, and then pour it over them.

When bottled they should be looked at every now and then, and, if they seem inclined to ferment, give them a boil up.

They are good for dessert, or to fill baskets of short-crust, baked in dariole moulds, with handles added, stuck on with caramel spun sugar. Strawberries can also be preserved with the recipe given for Black Currants.

Walnuts. (Sir Bartle Frere. 1876.) Dry old walnuts should be soaked in cold milk some hours in their brown shells, unopened, and when you crack them you will find the nuts have swelled and fill the inside of the walnut shells, they peel easily, and are mellowed generally. JAMS, JELLIES, MARMALADES, FRUIT SYRUPS, &c.

Apple Jelly. No. 1. 12 lbs. of Ribston pippins, or any apples of "a good kind for baking," cut them into small pieces, after having put them in water and dried them. Do not pare the skins off, and do not take the pips out.

Put them into a preserving pan with as much water (about 1/2 pts.) as will keep them from burning, and let them simmer slowly till they are a pulp. Take the pan off the fire and put the apples first through a coarse sieve, and then through muslin. To every pt. of liquor add 1 lb. of white sugar, and to the whole quantity add the juice of 2 lemons with their rind, pared very thin, to be boiled with the apples. Wild crab apples make the best jelly. Boil till it jellies.

Perhaps a little more water may be required, but then the jelly will be weaker. The jelly, when made, to be put in shallow pots or moulds for dessert. Apple Jelly. No. 2.

A better colour than No. 1, but less rich and less highly flavoured. Pare and core 12 lbs. of apples; put them in an earthen jar and stand the jar in boiling water - put a little water in the jar with the apples, also - and steam the apples till they are soft and quite a pulp. Then proceed as in the foregoing recipe. Soft high-flavoured apples answer best for this recipe.

Apple Jelly. No. 3. Crab Apples.

Put the crab apples in a jar and cover them with water. Place them till they are quite soft in a slow oven. Drain off the syrup and boil it quickly, allowing ³¼ lb. of sugar to each quart of juice. Put it in jars, and it will jelly. Black Currant Jam. (Mrs. Young.) Take the largest currants, pick them carefully and cut off the tops. To every lb. of fruit allow 14 lbs. of sugar. To every 4 lbs. of black currants add 1 pt. of red currant juice, and allow an additional lb. of sugar for each pt. of red currant juice, or use raspberry juice if more convenient. Boil about 25 minutes. Black Currant Jelly.

Allow 1 pt. of red currants or of raspberries, or 1½ pt. of each to every 2 pts. of black currants.

Put the fruit into an earthen jar and add 15 tablespoonfuls of water to every pint of currants. Stand the jar in 1 pt. of boiling water and steam the currants for 6 hours, the water being always kept boiling. Then strain off the juice and allow 1½ lbs. of sugar for each pint of juice. Boil 5 minutes.

Cherry Jam. See Strawberry Jam, No. 1.

Currant Juice, to Preserve, for Syrups, &c.

Cut the currants from the stalk, place them in open jars, and stand the jars in a pan of cold water. Heat the water to boiling and boil till currants are quite soft, leaving them to cool gradually. When cold, squeeze out the juice through a coarse cloth or sieve, replace the juice in jars, and boil it again gradually as before. When quite cold, bottle in ½ pt. bottles corked well, and put them in the cellar. Take great care no water gets to the currants in boiling. Use new corks.

Fresh Fruit Syrups for Pudding Sauces. (Mrs. Wellington) Raspberry: Pick ripe raspberries and look them all over carefully, rejecting any that are bruised or mouldy. Draw them down with a little cold water to simmer gently till all the juice is drawn out, then strain through a cloth. Add clarified syrup, and boil again for 10 minutes.

For this syrup, for every quart of raspberries use a pint of cold water and 1 lb.of sugar; all to come to the boil, and to be well skimmed before you add it to the fruit juice.

Strain into a bottle, or for immediate use, into a crock. For Raspberry juice, Mrs. Sherwood prefers to draw down the fruit in a jar, without water, after carefully picking off stalks, &c. She puts the jar in the oven to draw out the juices, then strains the juice through a sieve and sweetens to taste, putting it on the fire to come to the boil, and bottles it when cold.

Strawberry juice requires less sugar than other fruit juice, but if bottled for winter use it must be more of a syrup, or it will not keep. It is best in summer made fresh every two or three days. It can be then served warm in a sauce boat with puddings. Black currant juice is also good for puddings, or the juice of red currants and raspberries mixed, made as above.

If cherry juice be wanted for winter, use Morella cherries. For damson juice, fresh and ripe, weigh and use an equal weight of sugar, put on with 1 tablespoonful cold water, and boil uncovered 20 minutes. Then strain off the juice and bottle when cold.

If fruit juice is made from jam, jam is put on the stove to make hot, and strained (see also Soufflé Orange No. 1., among Sweet Dishes).

Green Gooseberry Jam. (Mrs. Booth. 1879.) Cut off the gooseberry stalks and "noses" close to the fruit which should be full grown but still green, and not having coloured. Split each gooseberry in two with a silver knife. Put the fruit on to boil with 1 qt. of water in a preserving pan; stir with a wooden spoon till dissolved, then rub through a coarse hair - sieve, and add 12 ozs. of sugar for each 16 ozs. of fruit.

Boil for about 3/4 of an hour.

A Lancashire recipe; this jam is good for rolled puddings. Green Gooseberry Jelly. (Miss Forsyth of Elgin.) Take 6 qts. of unripe gooseberries, which should be nearly full grown but not soft, and put them into a jar with 1 pt. of pure water. Cover the jar close with a lid or with a plate that fits tight. Then tie a piece of linen cloth tightly over all so that none of the steam may escape. Next put the jar into a pot of boiling water, let the water reach as near as possible to the top of the jar but not get into the jar, for if any water gets into the jelly it is spoilt. Add to the water in the outer pot as it boils away, and let the jar remain standing 2 hours in this boiling water.

Then have a jelly bag hung up ready and pour the boiled gooseberries and their juice out of the jar into the bag. Let all the juice run through, but do not squeeze nor even press the gooseberries, for that would spoil the colour of the jelly; the juice should be quite clear.

Now add 1 lb. of fine white sugar for each 1 pt. of juice. Then boil for 8 minutes, skimming carefully all the time; you can then pour it into the preserve pots. This jelly is even better than Apricot jam for Orta fritters, (Beignets d'Orta, see Fritters, under Sweet Dishes).

Medlar Jelly.

Take the ripest medlars (though all need not be quite ripe), put them into the preserving pan, skins and all. Fill the pan with water; let the medlars boil till you can mash them; then squeeze them through a thin flannel bag. Take the juice, and to every pint of add lb. of white sugar and boil as you would currant jelly. You can have 2 or 3 pans of medlars if 1 does not make juice enough.

Mountain-Ash Berry Jelly. See Rowan Jelly.

Orange Jelly. (Auchentorlie.) A "mutchkin" of water to each orange. (I believe a "Mutchkin" to be a liberal view of the English pint. - C.C.). Cut the fruit in slices, carefully taking out the pips. Use Seville and sweet oranges in equal proportion. Boil all together till the liquor is reduced to 1 half, then run it through a jelly bag. 1 lb. of sugar must be allowed to each "mutchkin" of juice.

This jelly is used at breakfast instead of marmalade. Orange Marmalade. No. 1. (Miss Young. 1876.) With every 8 lbs. of Seville oranges take 3 lemons; pare all the fruit as if they were apples, as thin as possible. With a pair of scissors cut the ribbons of peel across into the finest needle-shaped chips, throwing them quickly into cold water as soon as cut. Break up the fruit after quite removing all the bitter white part. Put the whole into a preserving pan and cover completely with water. Tie up the chips of peel in muslin and boil with the fruit for nearly 2 hours.

Next pass the boiled pulp through a hair sieve into a flannel bag and let the juice drip all night.

You may put boiling water over the pulp to extract any remaining juice. Take the chips out of muslin and boil them and juice with a little more than their full weight in the best sugar for 10 minutes.

The weight of sugared chips and juice should be nearly the original weight of the fruit. Orange Marmalade. No. 2. "Excellent." (A Scotch Recipe from Miss Forsyth, View Park, Elgin.) Put 12 lbs. sugar (large lumps) in 4 pts. of water, and allow it to remain all night. Next morning take 6 lbs. of oranges and boil them whole until the head of a pin can pierce them; cut them in quarters, taking out the pulp; put back the skins, and boil them until they are transparent; then cut into very thin chips, carefully avoiding any bitter white part.

Boil the sugar and water until it becomes a syrup, carefully skimming it all the time; then put every part of the oranges, except the white part and the pips, into this syrup, and boil from 5 to 10 minutes.

Lemons may be added if you wish.

Orange Marmalade. No. 3. Scotch. (Mrs. Young.) For 10 lbs. of oranges you will want 17 lbs. of sugar. Grate off peel of 10 of the oranges. Take off the skins of all the rest and boil these skins until they are quite soft, and then cut them into very thin chips; scrape the pulp out of the thin inner skin. Separate the first 10 oranges into "pigs," slit each of these divisions and scrape out pulp and juice from them also; omit all pips. On what remains of the water pour 4½ more pts. of warm water. Mix all well together, and put the liquor through a hair sieve. Of this, and the juice together there will be enough to melt the sugar. When the sugar is dissolved put in the chips and grated peel, but be sure that the liquor is not very warm when the chips are added, as the strong heat would make them quite hard; they should heat gradually; boil all together about 20 or 25 minutes. Orange Marmalade. No. 4. Smooth. (Mrs. Young. 1874.) Proportions - 4 lbs. oranges, 6 lbs. sugar, 6 or 7 pts. of water. Take half of sweet, half of Seville oranges and grate the skins well, cut the fruit across and squeeze the juice over the grated peel. Avoid pips. Cut what remains of the orange pulp - not white, nor skin - into small pieces; put it in a preserving pan, pour over it the whole of the cold water. Put the pan on the fire, and boil till it becomes clear - it will take a full hour or more. Put it first through a coarse sieve, and then through muslin (it does not answer unless put through muslin); add the strained liquid to the juice and grated peel, and then pour the mixture over the sugar.

Put all again into the pan, and boil till it becomes a clear jelly, which will be in about 20 minutes.

Orange Marmalade. No. 5. (Miss Woollet.) Choose the smoother - skinned Seville oranges, and put 2 doz. in a preserving pan full of cold water and let them boil. Fill up the pan now and then with hot water, so that the fruit may always be covered. Let the oranges boil about 3 hours till the rind is soft enough to be easily pierced with the head of a pin. (N.B. - Take care to throw away at once the water in which the oranges were boiled, for should the smallest quantity get into the syrup the marmalade will be spoilt.) The small ones will of course be the first done; as each orange is ready take it out and cut it in half. Scoop out the pulp with a silver spoon and, having carefully taken out and thrown away all the pips and white, put the pulp into a large basin with 6 pts. of hot water and the juice of 5 sweet oranges and of 1 lemon; press the pulp to squeeze out the juice and strain the juice through a hair sieve, shaking the sieve slightly. Throw the squeezed pulp away. For every pt. of strained juice add 1½ or 2 lbs. of well-broken loaf sugar, and let this sweetened juice boil till it jellies.

Stir it occasionally- it should become a clear jelly in about 1½ an hour; skim it carefully.

While you are boiling the jelly, and watching it, some experienced friend must be cutting chips from the tender rind of the oranges very fine and as neatly as possible there should not be a particle of white with the chips. When the juice has boiled enough, skim well; then add the chips, and let all boil together 25 or 30 minutes more,.

Miss Duckworth prefers 2 doz. Seville oranges, the juice of 6 China oranges, and of 2 lemons, and 1½ lbs. of sugar to each pt. of juice; boil ¼ hour, taking off scum continually as it rises, and continually stirring; then put in the orange chips - not very fine, and boil and stir 1½ hour longer.

Cover pots with brandy papers and bladders and tie down. Orange Marmalade. No. 6. Yorkshire. (Mrs. Davidson, Coldstone Manse. 1892.) Most excellent.

Allow, as you may prefer, either 2 sweet oranges to 6 Seville bitter oranges; or, 2 sweet oranges and the juice only of 2 lemons, to 12 Seville oranges. In any case, be sure no pips get in; but use everything else of the oranges, skin, juice, white, pulp. Slice the fruit across as thin as possible; weigh them when sliced, and for every lb. of fruit allow 3 pts. of cold water.

Let all stand 24 hours, and then boil till the slices of orange are tender. Again let all stand till next day, then again weigh it, and for each lb. of boiled fruit add 1½ lbs. of lump sugar. Boil the whole till the syrup jellies, and till the slices or chips of peel are transparent; this will probably take 1 hour or longer. Orange Syrup.

Squeeze the Seville oranges through a sieve, and to every quart of juice add 3 lbs. of loaf sugar in lumps; put it into a stone jar, and stir it frequently, till the sugar is quite dissolved. Then bottle, and cork it closely; wax the corks to keep out the air. 2½ lbs. of sugar will do to put to each quart of juice. 8 dozen oranges will make about 5 qts. of syrup; i.e., 20 oranges giving a qt. of juice. Plum Jelly.

Put plums into a clean saucepan with as much water as will cover them, and boil them until they are quite a pulp.

Run this through a jelly bag, after which boil it with sugar in the proportion of 1 lb. of sugar to 1 pt. of juice.

Flavour with a few of the kernels bruised. It requires about 1½ hours' boiling. Quince Marmalade. (Farely Cottage.) Weigh the fruit, then pare and core it, put it in a stewpan with a pt. of water; cover it close and let it stew gently in the oven till quite soft and of a pink colour. Put the parings in a pan with 1 pt. of water, cover them close and let them stew till done; strain through a sieve; put this liquor in a preserving pan, adding to it the weight of the fruit in lump sugar; stir it till the sugar is quite dissolved; then put in the cooked pulp and boil it gently, stirring it constantly, for ½ hour, or till it will set. Put it in small moulds or saucers to turn out when wanted for dessert. Raspberry or Strawberry Acid.

Put 12 lbs. of raspberries or strawberries into a pan and pour over them 3 qts. of spring water, to which 5 ozs. of tartaric acid have been added; let it remain 24 hours, then strain it, taking care not to bruise the fruit; to each pt. of clear liquor add 1½ lbs. of loaf sugar finely powdered, stir it frequently, and when the sugar is quite dissolved bottle the syrup, pouring it through a muslin. Cork and seal well down. The whole to be done cold, nothing is boiled.

To make a raspberry or strawberry jelly use 1 pt. of this fruit syrup: melt ³¼ oz. of gelatine, heat the syrup to blood heat, add the gelatine and put it in a mould to turn out when required. (For another Raspberry Jelly, see Sweet Dishes.) Raspberry Jam.

Bruise the raspberries, and allow 1 pt. of red currant juice to 10 lbs. of fruit. [To make the red currant juice, a basketful of very ripe red currants must be carefully picked into a jar, and put into the oven to extract their juice. Then strain the juice and sweeten with sugar - 1 lb. of sugar to each 1 pt. of juice.] Boil fruit and juice 20 minutes. Take as much weight of sifted white sugar as you have of mixed fruit and juice. Heat the sugar till very, very, hot in the oven.

Then take the pan in which fruit and juice are cooking off the fire, mix the hot sugar gradually into the boiling juice; put the pan again on to the fire. Let all boil together 10 minutes, when the jam will be ready.

Another copy says 10 lbs. raspberries require 2 pts. of juice and 7½ lbs. sugar. Raspberry Vinegar.

Put 4 pottles of raspberries into a pan with 1 qt. of vinegar; cover, and allow them to remain 6 days, stirring every day with a wooden spoon. Then strain through a jelly bag, and to very pt. of liquor add 1lb. of preserving sugar. Boil 20 minutes, stirring all the time. Take off the scum as it rises and bottle the vinegar.

Red Currant Jelly. No. 1. (8 Hyde Park Gardens.) This jelly is made without boiling.

Use 1 lb. sugar to 1 pt. of juice. Pound and sift the sugar very fine and make it very hot, either in the oven, or in flat dishes before the fire made as hot as possible. Strain the juice from the currants through a jelly bag and make the juice also as hot as possible, without actually boiling. When the juice is all but boiling (be very careful not to let it boil) take it off the fire and stir the hot sugar in gradually, and keep on stirring till the last moment.

When the sugar has entirely melted, the juice is ready to be put into pots; it will jelly as well as if boiled and keep the flavour of fresh juice. Red Currant Jelly. No. 2.

This can be made the same way as Mrs. Young's White Currant Jelly, see that recipe; or a richer jelly may be made by steaming the currants in an earthen jar for 4 hours, and then running the juice through muslin, adding to every 1 pt. of currant juice 1½ pt. of the juice of fine raspberries, and to every pint of this mixed juice you will want 1 lb. of sugar and 1 lb. or 2 lbs. to spare on the entire quantity, besides. Pour the juice over the sugar and boil 5 or 6 minutes.

Rhubarb Jam. (Mrs. Davidson, Coldstone Manse. 1886.) This jam, which is marked "the older the better," is for Roll puddings. Cut the stalks of rhubarb in bits from 2 to 3 inches long; weigh them and put them in a jar with an equal weight of sugar; cover it with the sugar and let it lie some hours use no water, as the rhubarb is so full of juice.

Put the jar in a pan of hot water to boil from ½ hour to 12 hours according to whether the rhubarb is old or not; stir all the time; take it off to stand till cold. This is all.

But you can, if you like, add from the beginning a little ginger, broken roughly with a hammer and tied in a muslin to lie and cook with it, but remove the ginger later. (See also Rhubarb, under Domestic Recipes.) Rowan Jelly. No. 1.

Wash the Rowan berries (i.e. Mountain Ash) well, then boil them in a pan, with just enough water to cover them thoroughly, for about 15 minutes, till the water has a slightly bitter taste.

Strain through a jelly bag. Give weight for weight of sugar and boil like apple jelly. Then pot it.

Rowan Jelly. No. 2. "Rodden Jelly." (1883.) For game, venison, or Roe deer.

Gather the Rowan berries when quite ripe, quite sound, quite dry. Pick them from the stalks and put them in a deep pan. Cover them completely with water and boil until they seem soft, which will be in 5 to 15 minutes. Mash them slightly and strain through a flannel bag, giving the bag a squeeze so as to have part of the pulp. Boil this either directly after straining or next day.

Allow 1 lb. of sugar to 1 pt. of juice, and skim very carefully. Before putting the jelly into pots, see that it will jelly; sometimes it will not become firm under ³¼ of an hour's boiling; sometimes it gets firm much quicker. When ready pot it. It mellows and improves when 1 or even 2 years old.

Miss Lamont, of Pitmurchie, gave this recipe to Mrs. Innes, of Learney. Sloe Jam.

Sloe jam requires 1 lb. weight sugar to each lb. of fruit, and is made the same way as Gooseberry Jam. Excellent for colds.

Strawberry Acid. See Raspberry Acid.

Strawberry Jam. No. 1. (Mrs. Young. 1877.) To 6 lbs. of fruit take 7 lbs. of loaf sugar.

Dissolve the sugar in 1 pt. of cold water. Stir all the time and let it boil for 5 minutes. Put in the fruit and boil slowly for 3/4 of an hour. Unstoned Cherry jam is made the same way.

Strawberry Jam. No. 2. Bagshot.

To every 1 lb. of fruit take 3/4 lb. of sugar (about 10 lbs strawberries to 7½ lbs. of sugar).

Put all together in an uncovered copper pan on a slow fire, till melted; when melted, boil quickly; stir and skim constantly; it should boil from ½ to ³¼ hour. Try a little on a plate to see if juice will jelly; if it does, then pour into pots, if not, boil it longer, before potting.

When cold, cover the pots with a paper dipped in brandy, and tie it down with a second paper, or fix it with white of egg.

Strawberry Jelly. (Mrs. Young, of Edinburgh.) Take the small scarlet strawberries, put them in an earthen jar, and stand the jar in a pan of boiling water. Let them steam 3 or 4 hours, the water being always boiling. When they are quite soft pour the strawberries into a sieve, or a cloth, and strain out the juice. Allow 1 lb. fine white sugar to each pt. of juice. Boil it till it stiffens, which it will do in 30 or 40 minutes. The jelly must be made at once, that is to say as soon as the strawberries are strained, as it will not jelly after it has once cooled. This jelly melted makes an excellent pudding sauce. Cataldi advises a little wine as an addition to all fruit sauce. He used Currant jelly for sauce. Apricot jelly makes an excellent sauce.

Strawberry Jelly. See Raspberry Acid.

White Currant Jelly. (Mrs Young.) Pick all the best yellowish currants on each stalk and bruise them well on a plate, as they are done put them in a muslin bag to drip; leave them so all night. Allow almost 1 pt. of water to 4 lbs. sugar and boil it to candy height, then add 1 pt. of the juice for each 1 lb. of sugar used and boil 3 or 4 minutes. N.B. To flavour this jelly, add some Elder flowers tied in thin muslin and boiled with it. For each pint of juice add a bunch of fresh Elder flowers pulled in the sun and carefully picked from their stalks; if the bunches are large, less will do. Wild Crab Apple Jelly. See Apple Jelly, No. 1. ¿¿cacibbbb