Mode. — Peel the apples, oranges, bananas and paw-
paw ; cut these up very small and put into a glass dish ;
sprinkle well with sugar ; on these put the passion fruit,
granadillas and gooseberries ; then scatter over all about
three tablespoonfuls of sugar. Pour the wine over and
allow it to stand for an hour before using.
In the southern colonies where pawpaw and grana-
dillas cannot be obtained other fruits can be used.
775_YEGETABi7e~MAEEOW JAM.
To every lb. of marrow allow ^ lb. loaf sugar
Eind and juice of 1 lemon i oz. ginger.
Jams and Preserves.
Mode. — Peel tlie marrow, remove the seed and cut
into small pieces, place in a pan with the sugar, lemon
rind and juice, and the ginger. Let it stand all night ;
next day pour off the juice and boil ; add the marrow, boil
for one and a half to two hours, till it becomes thick and
transparent. Pour into pots and cover.
776— TOMATO JAM.
Mode. — Scald the tomatoes and peel them, then
sprinkle with sugar and allow them to remain over night ;
then drain away all the water and sprinkle again with
sugar ; let them remain a while longer and drain away
the rest of the liquor, one pound of sugar to one pound
of tomatoes, boil slowly for five hours, then allow them to
boil quickly until the tomato seeds come to the top.
777_PEESEEyED MELON.
Mode. — Make some lime water by mixing freshly
slaked lime with water, say, a dessertspoonful to a quart,
but the quantity is immaterial, as the water will only
absorb a certain quantity. Leave for twenty-four hours
and strain off. Cut the melon into neat squares and soak
in the lime water all night : the object of this is to slightly
harden the fruit so that the pieces will keep their shape.
When cooked make a syrup in proportion to half a pint of
water to two pounds of sugar ; add (for a large melon) a
dozen lemons (thinly sliced), and tartaric or citric acid to
taste ; when boiling add melon and boil till quite trans-
parent.
778— TO MAKE AND OLAEIFY SYEUP FOE
PEESEEYING
To every J gallon of water allow 1 lb. of sugar.
Mode. — Put this in a preserving pan, keeping out,
say, a half pint of the quantity of water ; well stir into the
water and sugar the well beaten whites of one or more
eggs, according to the quantity of syrup made ; put all
Jams and Preserves.
this on the fire, but do not stir again ; let it come to the
boil, and when it boils quickly and well up in the pan
dash in the water (unused) as stated, and let it again boil
well up when at once remove the pan from the fire, and
let it stand five minutes ; then carefully remove the scum
from the top, and you will have lovely clear syrup, in
which put any fruit you wish to preserve and let it boil.
779— PAWPAW PEESEEYE.
1 lb. sugar ^ pt. water
White of one egg 2 tablespoonfuls lime
1 gallon water✪ Pawpaw Preserve.
Page 129 · 2 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
Mode. — Peel the apples, oranges, bananas and pawpaw ; cut these up very small and put into a glass dish ; sprinkle well with sugar ; on these put the passion fruit, granadillas and gooseberries ; then scatter over all about three tablespoonfuls of sugar. Pour the wine over and allow it to stand for an hour before using.
In the southern colonies where pawpaw and granadillas cannot be obtained other fruits can be used.
775— VEGETABLE MARROW JAM. To every lb. of marrow allow ^ lb. loaf sugar Eind and juice of 1 lemon i oz. ginger.
Jams and Preserves.
Mode. — Peel tlie marrow, remove the seed and cut into small pieces, place in a pan with the sugar, lemon rind and juice, and the ginger. Let it stand all night ; next day pour off the juice and boil ; add the marrow, boil for one and a half to two hours, till it becomes thick and transparent. Pour into pots and cover.
776— TOMATO JAM. Mode. — Scald the tomatoes and peel them, then sprinkle with sugar and allow them to remain over night ; then drain away all the water and sprinkle again with sugar ; let them remain a while longer and drain away the rest of the liquor, one pound of sugar to one pound of tomatoes, boil slowly for five hours, then allow them to boil quickly until the tomato seeds come to the top.
777— PRESERVED MELON. Mode. — Make some lime water by mixing freshly slaked lime with water, say, a dessertspoonful to a quart, but the quantity is immaterial, as the water will only absorb a certain quantity. Leave for twenty-four hours and strain off. Cut the melon into neat squares and soak in the lime water all night : the object of this is to slightly harden the fruit so that the pieces will keep their shape. When cooked make a syrup in proportion to half a pint of water to two pounds of sugar ; add (for a large melon) a dozen lemons (thinly sliced), and tartaric or citric acid to taste ; when boiling add melon and boil till quite transparent.
778— TO MAKE AND CLARIFY SYRUP FOR PRESERVING To every J gallon of water allow 1 lb. of sugar.
Mode. — Put this in a preserving pan, keeping out, say, a half pint of the quantity of water ; well stir into the water and sugar the well beaten whites of one or more eggs, according to the quantity of syrup made ; put all
Jams and Preserves.
this on the fire, but do not stir again ; let it come to the boil, and when it boils quickly and well up in the pan dash in the water (unused) as stated, and let it again boil well up when at once remove the pan from the fire, and let it stand five minutes ; then carefully remove the scum from the top, and you will have lovely clear syrup, in which put any fruit you wish to preserve and let it boil.
779— PAWPAW PEESEEYE.
1 lb. sugar ^ pt. water
White of one egg 2 tablespoonfuls lime
1 gallon water.
Records on this page
Pawpaw PreserveVegetable Marrow Jam