If the strawberries are not very acid omit half a pound
of the sugar.
Blackberry Jam. — Prepare and cook the berries as
directed for raspberry jam, using only one pound of
sugar to two quarts of blackberries.
Currant Jam. — Prepare and cook the currants as di-
rected for raspberry jam. Or use two thirds currants
and one third red raspberries for making the jam.
Pine-Apple Marmalade. — Pare and grate the pine-
apples. Put the grated pine-apple into a preserving
ketde, add a pound of granulated sugar for each pound
of pine-apple, stir with a wooden spoon, and cook fif-
teen minutes, or until transparent. Put in cans, cover
closely, wrap in paper, and put in a cool, dry place.
Orange Marmalade. — Take twelve oranges, six
lemons, ten pounds of granulated sugar, and a gallon of
cold water. Scrub the oranges and lemons with a stif^
brush and warm water, and wipe them dry. Then cut
them crosswise with a sharp knife, in as thin slices as
possible, and reject the end pieces. Pick out the seeds,
put them in a bowl, and pour over them a pint of water.
Pour the balance of the water over the sliced fruit, and
set both seed and fruit aside and let soak for thirty-six
hours. At the end of that time put the sliced fruit, with
the water in which it soaked, into a preserving ketde,
drain the water from the seeds into it, and cook slowly
for two hours, then add the sugar and cook for another
hour, or until the mixture jellies. Stir occasionally
during the last hour's cooking. Put the marmalade
while warm into tumblers or fruit jars, cover closely,
and keep in a cool place.
174 ^'^^ -^^^ ^f Cookery,
Grape Marmalade. — To four quarts of grapes, picked
before they are fully ripe, add one quart of water, cook
till soft, then rub through a sieve. To each pint of
pulp add a pound of granulated sugar, stir while cook-
ing, and cook twenty minutes. Put in cans and cover
closely.
Marmalade may be prepared in a similar manner from
peaches, plums, gooseberries, and all pulpy fruits.
Strawberry Jelly. — Put three pints of strawberry
juice into a preserving kettle, add one pound of cut-loaf
sugar✪ To Preserve Strawberries No. 2, simmer twenty minutes, add two more pounds of
sugar, simmer five minutes, and remove from the fire.
Put the jelly in glasses, cover securely, and keep in a
cool, dry place.
Raspberry Jelly. — Simmer three pints of raspberry
juice twenty minutes, add two and a quarter pounds of
sugar✪ Raspberry Jelly, simmer five minutes, or until it will jelly when
cooled on a plate, then remove from the fire, fill into
glasses, cover closely, and set away.
Blackberry Jelly. — Prepare and cook as directed for
raspberry jelly, using half a pound of sugar to each pint
of juice ; or, if preferred, add the juice of a lemon✪ Blackberry Jelly to
every three pints of blackberry juice and use a pound of
sugar to each pint of liquid.
Apple Jelly. — Select very tart, red-skinned apples,
wash, remove all imperfect spots, and cut in quarters.
Put the quarters into a preserving kettle and cook gently
for half an hour, or until tender, then put into a jelly
bag and let the juice drip into an earthen bowl. Do not
squeeze the fruit. Put three pints of the apple juice
into a preserving kettle, simmer twenty minutes, add
Canning, Preserving, and Pickling. 175 ✪ Apple Jelly
Page 78 · 10 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If the strawberries are not very acid omit half a pound of the sugar.
Blackberry Jam. — Prepare and cook the berries as directed for raspberry jam, using only one pound of sugar to two quarts of blackberries.
Currant Jam. — Prepare and cook the currants as directed for raspberry jam. Or use two thirds currants and one third red raspberries for making the jam.
Pine-Apple Marmalade. — Pare and grate the pineapples. Put the grated pine-apple into a preserving ketde, add a pound of granulated sugar for each pound of pine-apple, stir with a wooden spoon, and cook fifteen minutes, or until transparent. Put in cans, cover closely, wrap in paper, and put in a cool, dry place.
Orange Marmalade. — Take twelve oranges, six lemons, ten pounds of granulated sugar, and a gallon of cold water. Scrub the oranges and lemons with a stif^ brush and warm water, and wipe them dry. Then cut them crosswise with a sharp knife, in as thin slices as possible, and reject the end pieces. Pick out the seeds, put them in a bowl, and pour over them a pint of water. Pour the balance of the water over the sliced fruit, and set both seed and fruit aside and let soak for thirty-six hours. At the end of that time put the sliced fruit, with the water in which it soaked, into a preserving ketde, drain the water from the seeds into it, and cook slowly for two hours, then add the sugar and cook for another hour, or until the mixture jellies. Stir occasionally during the last hour's cooking. Put the marmalade while warm into tumblers or fruit jars, cover closely, and keep in a cool place.
174 The Art of Cookery.
Grape Marmalade. — To four quarts of grapes, picked before they are fully ripe, add one quart of water, cook till soft, then rub through a sieve. To each pint of pulp add a pound of granulated sugar, stir while cooking, and cook twenty minutes. Put in cans and cover closely.
Marmalade may be prepared in a similar manner from peaches, plums, gooseberries, and all pulpy fruits.
Strawberry Jelly. — Put three pints of strawberry juice into a preserving kettle, add one pound of cut-loaf sugar, simmer twenty minutes, add two more pounds of sugar, simmer five minutes, and remove from the fire. Put the jelly in glasses, cover securely, and keep in a cool, dry place.
Raspberry Jelly. — Simmer three pints of raspberry juice twenty minutes, add two and a quarter pounds of sugar, simmer five minutes, or until it will jelly when cooled on a plate, then remove from the fire, fill into glasses, cover closely, and set away.
Blackberry Jelly. — Prepare and cook as directed for raspberry jelly, using half a pound of sugar to each pint of juice ; or, if preferred, add the juice of a lemon to every three pints of blackberry juice and use a pound of sugar to each pint of liquid.
Apple Jelly. — Select very tart, red-skinned apples, wash, remove all imperfect spots, and cut in quarters. Put the quarters into a preserving kettle and cook gently for half an hour, or until tender, then put into a jelly bag and let the juice drip into an earthen bowl. Do not squeeze the fruit. Put three pints of the apple juice into a preserving kettle, simmer twenty minutes, add
Canning, Preserving, and Pickling. 175
Records on this page
To Preserve Strawberries No. 2Blackberry JamPine-Apple MarmaladeOrange MarmaladeGrape MarmaladeStrawberry JellyStrawberry JellyRaspberry JellyBlackberry JellyApple Jelly