The Henderson cook book

Same as pears, flavoring with a few peach kernels instead of other flavorings. PINEAPPLE PRESERVES. Wash fruit, take out, pare and slice lengthwise, leaving out the hard center. Pour a syrup (using a pound of sugar to 1 of fruit), boiling hot over pineapples and let stand until the next morning. Pour off syrup, boil until nearly thick enough, then add fruit, and boil fifteen or twenty minutes. STRAWBERRY PRESERVES. Put 2 pounds of sugar in a bright tin pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in fruit, and then place the pan directly on the stove or range, let boil 10 minutes or longer if the fruit is not clear, gently (or the berries will be broken) take up with a small strainer, and keep hot while the syrup is boiled down until thick and rich; drain off the thin syrup from the cans, and pour the rich syrup over the berries to fill, and screw down the tops immediately. CHERRY PRESERVES. Choose sour ones, seed carefully, allow an amount of sugar equal to the fruit, take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving kettle, boil slowly 10 minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim, and pour over the cherries till jar is filled and seal. JAMS. Jams are usually made with small fruits or with chopped large fruits; they are cooked with an equal weight of sugar till rich and thick; then put into tumblers or small jars and sealed. BLACKBERRY JAM. Pick over and wash 2 gallons of fresh gathered ripe blackberries. Put them in a preserving kettle, avoiding tin vessel or spoon, add a quart of water and cook gently until soft, watching that they do not burn. Stir occasionally, using a wooden spoon and breaking up the fruit. Then take from the fire, press through a sieve into a large stoneware bowl or jar. Stir the pulp thoroughly. Take a quart of the pulp, never more, at a time, and put into a porcelain-lined kettle. When it boils add a quart of granulated sugar, previously heated, as for jelly. Let it cook rapidly for fifteen minutes, shaking the kettle frequently to prevent its sticking to the bottom. When it begins to jelly it is done. Test it as you would jelly, and when it will harden, fill small jars or glasses. When cold seal them up tightly. APPLE BUTTER. Peel and core 1 peck of apples and cover with 1 quart sweet cider. Let this cook in preserving kettle all day, stirring constantly to keep from scorching. When the mixture begins to turn brown sweeten to taste and flavor with powdered cinnamon, cloves and spice. Let brown thoroughly and pack in jars. — Mrs. Sam. Peace. GRAPE MARMALADE. Wash the grapes well, remove all stems and imperfect fruit, and drain the grapes. Separate the pulp from the skins. Heat the pulp to the boiling-point and cook it slowly until the seeds separate. Run it through a colander to remove the seeds. Put the pulp and skins into the preserving kettle, add an equal amount of sugar, and cook the mixture slowly for 30 minutes. Seal the marmalade in jars. If desired, add a small amount of spices. MAEMALADE.