CRAB APPLE PRESERVES— The red Siberian crab is the
best. Pick out those nearly perfect, leaving the stems on; put them
in the preserving kettle with enough warm water to cover them, heat
this to boiling slowly, and simmer until the skins break. Drain and
skin them; then with a pen-knife extract the cores through the blos-
som ends. Weigh them, allow 1^ lbs. sugar and a gill of water to
every pound of fruit. Boil the water and sugar together until the
scum ceases to rise, put in the fruit, cover the kettle, and simmer
until the apples are a clear red and tender. Take out with a skim-
mer, spread upon dishes to cool and harden; add to the syrup the
juice of 1 lemon✪ Apple Preserves to 3 lbs. fruit, and boil until clear and rich. Fill
jars f full with apples, pour in the syrup, and when cool, tie up.
BARBERRY PRESERVES— Use 1 lb. sugar
and 1 cup water to 1 lb. of barberries✪ Barberry Preserves; prepare
the syrup and put in the barberries, let them
cook until the syrup is quite thick, which will
probably be in about 2 hours. Then put them up
in jars with enough syrup to keep them. The
rest of the syrup can be strained, put in bottles,
and corked tight, and it can be used to make a
delightful and a refreshing drink.
The Babbeeky is found in most parts of the world. Its
fruit is cooling, astringent, and very acid. The juice, mixed
with water, makes a refreshing fever drink. The bright red
berries, alternating with parsley, are a very pretty garnish for white meats.
BLACKBERRY PRESERVES.— Choose the best berries, pick
them over, and allow 1 lb. sugar to 1 lb. berries✪ Blackberry Preserves; let them stand for 1
or 2 hours spread on dishes with the sugar sprinkled on; then put
them on the stove in a porcelain kettle, adding all the juice which
came from them, and heat slightly. Now take them out, putting
them on the plates, and boil the syrup for 5 minutes rapidly; then
BABBEBBIES.
508 PRESEKVES
put back the berries, and let them simmer {not boil)', if they show a
tendency to break, take them from the stove at once. Cool them
slightly, and put in jelly glasses.
Currants and Dewberries are put wp the same way
PRESERVED CHERRIES — Select short^stemmed red cherries,
or Morelloes, as sweet cherries are not suitable for preserving.
Stone them, and save every drop of the juice; allow 1 lb. sugar to
each i3ound of fruit; first put in a layer of sugar, then a layer of
fruit, and so on until all are put in; let them stand 2 or 3 hours, pour
over the juice, and boil gently until the syrup begins to thicken;
then put in jars. Adding 3 tablespoons of red currant juice to each
lb. of fruit is an improvement.
Currants may be put up the same way. White cm-rants make
fine preserves.
Page 376 · 5 recipe records on this page
Presented as published in 1902. 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
CRAB APPLE PRESERVES— The red Siberian crab is the best. Pick out those nearly perfect, leaving the stems on; put them in the preserving kettle with enough warm water to cover them, heat this to boiling slowly, and simmer until the skins break. Drain and skin them; then with a pen-knife extract the cores through the blossom ends. Weigh them, allow 1^ lbs. sugar and a gill of water to every pound of fruit. Boil the water and sugar together until the scum ceases to rise, put in the fruit, cover the kettle, and simmer until the apples are a clear red and tender. Take out with a skimmer, spread upon dishes to cool and harden; add to the syrup the juice of 1 lemon to 3 lbs. fruit, and boil until clear and rich. Fill jars f full with apples, pour in the syrup, and when cool, tie up.
BARBERRY PRESERVES— Use 1 lb. sugar and 1 cup water to 1 lb. of barberries; prepare the syrup and put in the barberries, let them cook until the syrup is quite thick, which will probably be in about 2 hours. Then put them up in jars with enough syrup to keep them. The rest of the syrup can be strained, put in bottles, and corked tight, and it can be used to make a delightful and a refreshing drink.
The Barberry is found in most parts of the world. Its fruit is cooling, astringent, and very acid. The juice, mixed with water, makes a refreshing fever drink. The bright red berries, alternating with parsley, are a very pretty garnish for white meats.
BLACKBERRY PRESERVES.— Choose the best berries, pick them over, and allow 1 lb. sugar to 1 lb. berries; let them stand for 1 or 2 hours spread on dishes with the sugar sprinkled on; then put them on the stove in a porcelain kettle, adding all the juice which came from them, and heat slightly. Now take them out, putting them on the plates, and boil the syrup for 5 minutes rapidly; then
BARBERRIES.
put back the berries, and let them simmer {not boil)', if they show a tendency to break, take them from the stove at once. Cool them slightly, and put in jelly glasses.
Currants and Dewberries are put wp the same way
PRESERVED CHERRIES — Select short-stemmed red cherries, or Morelloes, as sweet cherries are not suitable for preserving. Stone them, and save every drop of the juice; allow 1 lb. sugar to each i3ound of fruit; first put in a layer of sugar, then a layer of fruit, and so on until all are put in; let them stand 2 or 3 hours, pour over the juice, and boil gently until the syrup begins to thicken; then put in jars. Adding 3 tablespoons of red currant juice to each lb. of fruit is an improvement.
Currants may be put up the same way. White currants make fine preserves.
Records on this page
Apple PreservesCrab Apple PreservesBarberry PreservesBlackberry PreservesPreserved Cherries