The
peaches should be ready to take off after half an hour boiling ; the syrup
boils fifteen minuates longer; stir often to let the scum rise, and skim.
Pears are put up the same, only pared. Leave stems on and fruit
whole.
TO PRESERVE CLING-STONE PEACHES.
Take the finest peaches, pare them nicely, halve them and put in a
bowl ; have their weight of loaf sugar sprinkled over them and let them
stand for several hours. Put them in the preserving kettle, add a little
water✪ To Preserve Cling-Stone Peaches and let the peaches remain until thoroughly scalded. Take
them out with a ladle, pouring off the syrup. Boil and skim the syrup
until it is clear and rich ; return the fruit to the kettle and cook there
gently until it is clear.
PEAR PRESERVES.
Peel and quarter large pears, and allow one pound of sugar to one
pound of fruit; stick one clove to a pear in the pieces✪ Pear Preserves. Boil the sugar
PRESER VES AND MARMALADES. 597
with one pint of water to the pound ; put in some bits of lemon peel
and when the syrup has boiled up clear, put the pears in and let them
heat through ; take them out, let cool and put back to cook until soft.
Small ones can be put up whole with a clove in the end.
PLUM PRESERVES.
Allow to every pound of fruit a pound of sugar✪ Plum Preserves ; put into stone jars
alternate layers of fruit and sugar, and place the jars in a moderately
warm oven. Let them remain until the oven is cool. If prepared at
tea time let them remain until morning ; then strain the juice from the
plums, boil and clarify it. Remove the fruit carefully ,to glass or china
jars ; pour over the hot syrup and carefully cover with egg, tissue paper,
or thick white paper, or bladder tied closely down. Or preserve same
as peaches.
QUINCE PRESERVES.
Pare, quarter and core the fruit, saving the skins and cores. Put the
quinces over the fire with just enough water to cover them, and simmer
until perfectly tender, but do not let them break. Take out the fruit
and spread on dishes to cool ; add the parings and cores to the water in
which the quinces were boiled, and cookone hour ; then strain through
a jelly-bag, and to each pint of this liquor allow a pound of sugar✪ Quince Preserves.
Boil and skim this, then put in the fruit and boil fifteen minutes. Take
it off the fire and let it stand in a deep dish twenty-four hours, then
drain off the syrup and let it boil again ; put in the quinces and cool
fifteen minutes. Take out the fruit and spread on dishes to cool ; boil
down the syrup thick ; put the fruit in jars until two-thirds full, then
cover with the syrup.
STRAWBERRY PRESERVES. ✪ Strawberry Preserves
Page 494 · 5 recipe records on this page
Presented as published in 1886. 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
The peaches should be ready to take off after half an hour boiling ; the syrup boils fifteen minuates longer; stir often to let the scum rise, and skim.
Pears are put up the same, only pared. Leave stems on and fruit whole.
TO PRESERVE CLING-STONE PEACHES.
Take the finest peaches, pare them nicely, halve them and put in a bowl ; have their weight of loaf sugar sprinkled over them and let them stand for several hours. Put them in the preserving kettle, add a little water and let the peaches remain until thoroughly scalded. Take them out with a ladle, pouring off the syrup. Boil and skim the syrup until it is clear and rich ; return the fruit to the kettle and cook there gently until it is clear.
PEAR PRESERVES.
Peel and quarter large pears, and allow one pound of sugar to one pound of fruit; stick one clove to a pear in the pieces. Boil the sugar
with one pint of water to the pound ; put in some bits of lemon peel and when the syrup has boiled up clear, put the pears in and let them heat through ; take them out, let cool and put back to cook until soft. Small ones can be put up whole with a clove in the end.
PLUM PRESERVES.
Allow to every pound of fruit a pound of sugar ; put into stone jars alternate layers of fruit and sugar, and place the jars in a moderately warm oven. Let them remain until the oven is cool. If prepared at tea time let them remain until morning ; then strain the juice from the plums, boil and clarify it. Remove the fruit carefully to glass or china jars ; pour over the hot syrup and carefully cover with egg, tissue paper, or thick white paper, or bladder tied closely down. Or preserve same as peaches.
QUINCE PRESERVES.
Pare, quarter and core the fruit, saving the skins and cores. Put the quinces over the fire with just enough water to cover them, and simmer until perfectly tender, but do not let them break. Take out the fruit and spread on dishes to cool ; add the parings and cores to the water in which the quinces were boiled, and cookone hour ; then strain through a jelly-bag, and to each pint of this liquor allow a pound of sugar. Boil and skim this, then put in the fruit and boil fifteen minutes. Take it off the fire and let it stand in a deep dish twenty-four hours, then drain off the syrup and let it boil again ; put in the quinces and cool fifteen minutes. Take out the fruit and spread on dishes to cool ; boil down the syrup thick ; put the fruit in jars until two-thirds full, then cover with the syrup.
STRAWBERRY PRESERVES.
Records on this page
To Preserve Cling-Stone PeachesPear PreservesPlum PreservesQuince PreservesStrawberry Preserves