Fruit recipes

Take sour fruit, Do not core or pare, merely wash, wipe, and cut out blemishes. Cut up, pour over sufficient water to cover, and simmer till very soft, when drain through flannel bag, letting drip over night. To each quart of syrup the juice of a lemon or other tart fruit may be allowed as further flavouring if liked. Cook down the juice, skimming well before adding sugar (heated), a pound for each pint of juice. Simmer till sugar has dissolved; then boil, and the jelly will form in about twenty minutes. Rose geranium, mint, or other leaves may be used as flavouring, or orange blossoms preserved. APPLE JELLY No. z (With Quince) See Quince Jelly No. 3, APPLE AND CURRANT JELLY See Currants. Make as for Apple Jelly, using a little more water. Do not pare or core the crab apples. Wash and wipe the apples; cut in half and place in crock on the back of the stove or the oven, setting in another vessel of hot water if there is danger of too great heat. When the apples are soft place in jelly bag to drain over night. Measure this juice and allow one pint of sugar to one of juice. Boil and skim the juice ten minutes before adding the heated sugar. Stir till dissolved, then boil eight or ten minutes. This makes a very tart jelly, stronger than many people like. Mint may be used to flavour this to serve with mutton or lamb. Use half and half of crab apples and Maiden’s Blush apples, and make as for apple jelly. Or substitute for the Maiden’s Blush black- or huckle- or raspberries, cherries, or pineapple juice. See Plum Jelly No. 2. Or for the wild plum substitute wild grape. Use equal parts of crab apples and Maiden’s Blush, and allow for each quart or pound of the cut fruit the juice and thin-peeled rind of one lemon. Proceed as above. Cassia buds and cinnamon is an old-fashioned variation of flavouring, or ginger root, which by some is considered excellent with crab apple. Use one or two sticks and one or two buds or one ounce ginger to each quart of juice; simmer twenty minutes, skimming, before adding sugar. APPLE PRESERVES Pare and core eight pounds tart apples. Make a syrup of eight pounds of sugar to one quart of. soft water and dissolve one teaspoon citric acid crystals in this. Heat carefully and when clear and thick place in the syrup the apples, turning often that the syrup may cover them, letting remain till fruit is translucent. Place them on a hotter part of the fire till at boiling point, when remove the fruit (whole) and place carefully in heated jars. Fill up with the syrup, place a round of cotton soaked in brandy on top of each, seal covers, and put in cool place. For simple canning much less sugar may be used and pineapples may be added in one third or equal proportion, or barberries. APPLES PRESERVED WITH QUINCES See Quinces preserved with Apples. APPLES PRESERVED IN GRAPE JUICE For apples or crab apples see Grape Juice for preserving. APPLES AND CRAB APPLES PRESERVED IN CIDER To each quart of boiled cider add three-fourths pint of sugar (or less as taste indicates). Use this as the preserving syrup, proceeding as with preserved apples. CRAB APPLE PRESERVE Parboil the crab apples, preparing them by coring the unpeeled larger ones and leaving the smaller ones as they are, stems, cores, and skin. Place the parboiled’ fruit in syrup prepared for apple preserves. Cook carefully a few minutes that the fruit may not fall to pieces. Proceed as with apple preserves. A little lemon or ginger flavouring will be an improvement or one-third part of orange, pineapple, barberry, or almost any berry or citrus preserve. CRAB APPLE MARMALADE