Wash the figs in hot water, dry them, and cut
them in thin shreds. Choose fresh garden rhubarb,
wipe it, and cut it in small pieces about 1 inch in
length, but do not peel it unless the skin is coarse.
Remove the sugar from the peel and shred it finely
with a sharp knife. Put these three ingredients
into a large basin with the sugar ; cover, and stand
for 24 hours. Then turn all into a preserving pan,
bring to the boil, stirring frequently, and boil from
| to 1 hour, or until the jam will set. Pour into
pots and cover.
2163. Rowan or Mountain Ash Jelly
To each pint of rowan juice allow 1 lb. sugar✪ Rowan or Mountain Ash Jelly.
Pick and wash the rowans and put them into a
preserving pan with just enough water to prevent
their burning. Cook slowly until the berries are
reduced to a pulp ; then strain in order to get the
clear liquid. Measure this and return it to a clean
pan. Bring to the boil, and add the proper pro-
portion of sugar. Then boil quickly for 20 minutes
or until the jelly will set, skimming when necessary.
Note. — This is a very good accompaniment to
roast mutton or game.
2164. Strawberry Jam
Allow | lb. preserving sugar to each pound of
strawberries✪ Strawberry Jam.
Choose small or medium-sized red strawberries,
and remove the husks and any decayed ones before
weighing. Put them into a preserving pan and
boil them for \ hour, stirring almost constantly.
During this time allow the proper proportion of
sugar to warm in the oven without taking colour.
Add it to the strawberries and boil the two together,
stirring all the time for another \ hour, or until
the jam will set.
Note. — The addition of 1 gill of red-currant juice
to each pound of strawberries will much improve
the flavour of this jam. It should be added with
the sugar.
2165. Tangerine Orange Marmalade
2\ doz. tangerine I 2 lemons.
oranges. | Preserving sugar. Water
Weigh the oranges and allow double their weight
in preserving sugar✪ Tangerine Orange Marmalade. Then wash or wipe them with
a damp cloth, and put them into a preserving pan
with enough warm water to float them. Boil them
until soft, then drain. Now cut the oranges in
quarters and remove the pips. Put these into a
basin with 1 pint boiling water, cover, and stand
overnight. Remove the pulp from the rind of
the oranges and mash it up with a wooden spoon.
Slice the peel very finely with a sharp knife or mar-
malade cutter. Next day, put the required amount
of sugar into a preserving pan with the strained
juice of the 2 lemons and the strained water from
the pips. Boil these together to a syrup, then add
the orange pulp and peel, and boil again until the
marmalade will set, about 30 minutes. Pour into
pots and cover.
2168. Tomato Jam
4 lbs. tomatoes. 4 lbs. sugar. 1 pt. water✪ Tomato Jam.
The red home-grown tomatoes are the best.
Wipe them and put them into a basin with boding
water to cover. Allow them to remain for a few
minutes, then lift them out and peel them. Next
cut them into quarters and remove the hard pieces
from the end, and some of the seeds. Put the seeds,
skins, and 1 pint of the water, in which the tomatoes
were soaked, into a saucepan, boil for | hour and
strain. Then put the sugar and this strained
liquid into a preserving pan, and bring them to
the boil. Add the tomatoes, and boil until the jam
will set, stirring almost constantly.
Note. — A little lemon juice or ginger may be
added if liked.
2167. Vegetable Marrow Jam ✪ Vegetable Marrow Jam
Page 762 · 5 recipe records on this page
Presented as published in 1914. 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
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Wash the figs in hot water, dry them, and cut
them in thin shreds. Choose fresh garden rhubarb,
wipe it, and cut it in small pieces about 1 inch in
length, but do not peel it unless the skin is coarse.
Remove the sugar from the peel and shred it finely
with a sharp knife. Put these three ingredients
into a large basin with the sugar ; cover, and stand
for 24 hours. Then turn all into a preserving pan,
bring to the boil, stirring frequently, and boil from
| to 1 hour, or until the jam will set. Pour into
pots and cover.
2163. Rowan or Mountain Ash Jelly
To each pint of rowan juice allow 1 lb. sugar.
Pick and wash the rowans and put them into a
preserving pan with just enough water to prevent
their burning. Cook slowly until the berries are
reduced to a pulp ; then strain in order to get the
clear liquid. Measure this and return it to a clean
pan. Bring to the boil, and add the proper pro-
portion of sugar. Then boil quickly for 20 minutes
or until the jelly will set, skimming when necessary.
Note. — This is a very good accompaniment to
roast mutton or game.
2164. Strawberry Jam
Allow | lb. preserving sugar to each pound of
strawberries.
Choose small or medium-sized red strawberries,
and remove the husks and any decayed ones before
weighing. Put them into a preserving pan and
boil them for \ hour, stirring almost constantly.
During this time allow the proper proportion of
sugar to warm in the oven without taking colour.
Add it to the strawberries and boil the two together,
stirring all the time for another \ hour, or until
the jam will set.
Note. — The addition of 1 gill of red-currant juice
to each pound of strawberries will much improve
the flavour of this jam. It should be added with
the sugar.
2165. Tangerine Orange Marmalade
2\ doz. tangerine I 2 lemons.
oranges. | Preserving sugar. Water
Weigh the oranges and allow double their weight
in preserving sugar. Then wash or wipe them with
a damp cloth, and put them into a preserving pan
with enough warm water to float them. Boil them
until soft, then drain. Now cut the oranges in
quarters and remove the pips. Put these into a
basin with 1 pint boiling water, cover, and stand
overnight. Remove the pulp from the rind of
the oranges and mash it up with a wooden spoon.
Slice the peel very finely with a sharp knife or mar-
malade cutter. Next day, put the required amount
of sugar into a preserving pan with the strained
juice of the 2 lemons and the strained water from
the pips. Boil these together to a syrup, then add
the orange pulp and peel, and boil again until the
marmalade will set, about 30 minutes. Pour into
pots and cover.
2168. Tomato Jam
4 lbs. tomatoes. 4 lbs. sugar. 1 pt. water.
The red home-grown tomatoes are the best.
Wipe them and put them into a basin with boding
water to cover. Allow them to remain for a few
minutes, then lift them out and peel them. Next
cut them into quarters and remove the hard pieces
from the end, and some of the seeds. Put the seeds,
skins, and 1 pint of the water, in which the tomatoes
were soaked, into a saucepan, boil for | hour and
strain. Then put the sugar and this strained
liquid into a preserving pan, and bring them to
the boil. Add the tomatoes, and boil until the jam
will set, stirring almost constantly.
Note. — A little lemon juice or ginger may be
added if liked.
2167. Vegetable Marrow Jam