To five or six pounds of red raspberries, not too ripe, add an
equal quantity of white sugar; mash the whole well and place
in preserving kettle; add one quart currant juice if at hand, or the
same quantity of water. Boil gently until it jellies by testing
on cold plate. Pour into glasses, cover with rice paper when
cool, and seal with wax. Keep in a dark, dry, cool place.
Raspberry and Blackberry Jam
Pick over berries and weigh them. Mash a few in the bottom
of preserving kettle with a wooden potato masher and so continue
until the fruit is all used. Heat slowly to boiling point and add
gradually their weight of heated sugar. Cook slowly forty-five
minutes, then put in stone jars or tumblers.
Blackberry Jam
Place a basket of berries thoroughly cleaned, in a preserving-
kettle, put over moderate fire until heated through (about five
minutes), then put through fruit press; take cup of juice to cup
of sugar; place in kettle and boil fifteen to twenty minutes; put
in glass jars and seal when cold.
To Preserve Plums
Pour boiling water over plums; cover them until cold, then
pull off skins. Make a syrup of a pound of sugar and a teacup
of water for each pound of fruit✪ To Preserve Plums; when boiling hot pour over fruit,
let them remain for a day, then drain off, boil again and skim,
and pour it over the fruit while hot. Put the plums over the
fire, boiling very gently until clear; take from the syrup with a
skimmer one plum at a time, place in jars; boil syrup until thick,
skimming constantly, then pour over plums while hot, and seal
when cold.
To Preserve Greengages in Syrup
To every pound of fruit, allow one pound of sugar and one-
quarter pint of water, boil the sugar and water together for about
ten minutes; divide the greengages, take out stones and put the
fruit into the syrup and let boil ten minutes with the kernels
from the fruit; then put fruit very carefully into jars; pour the
syrup over and seal.
314
The Toronto Cook Book
To Preserve Cherries in Syrup
Four pounds of cherries to three pounds of sugar, one pint
of water or white currant juice✪ To Preserve Cherries in Syrup; let cherries be as clear and
transparent as possible and perfectly ripe; remove the stones,
breaking fruit as little as possible. Make a syrup of the above
proportions, mix cherries with it and after coming to boiling
point, let boil about fifteen minutes steadily, carefully skimming,
as this has a great deal to do with the keeping qualities of the
fruit; then place in an earthen dish and let remain until the
next day; pour juice into preserving kettle after being drained
from the cherries; boil until the syrup is somewhat reduced and
rather thick, then put in the cherries and let boil for about five
minutes; put cherries into glass jars, pour boiling syrup over
and seal when hot.
To Preserve Pears
To six pounds of pears take six pounds of sugar and two cups
of water, the juice of two lemons and rind of one, five cents'
worth of whole ginger; boil all together for twenty minutes,
then put in pears and boil till soft, which takes from fifteen to
twenty minutes; then take fruit out of boiling syrup, lay on
platter and let syrup boil quickly for eight minutes, skimming
constantly; then put back the pears in syrup and give another
boil for about two minutes; place in jars, pour boiling syrup over
them, and seal.
Blackberry Preserves
Page 162 · 2 recipe records on this page
Presented as published in 1915. 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
To five or six pounds of red raspberries, not too ripe, add an equal quantity of white sugar; mash the whole well and place in preserving kettle; add one quart currant juice if at hand, or the same quantity of water. Boil gently until it jellies by testing on cold plate. Pour into glasses, cover with rice paper when cool, and seal with wax. Keep in a dark, dry, cool place.
Raspberry and Blackberry Jam
Pick over berries and weigh them. Mash a few in the bottom of preserving kettle with a wooden potato masher and so continue until the fruit is all used. Heat slowly to boiling point and add gradually their weight of heated sugar. Cook slowly forty-five minutes, then put in stone jars or tumblers.
Blackberry Jam
Place a basket of berries thoroughly cleaned, in a preserving-kettle, put over moderate fire until heated through (about five minutes), then put through fruit press; take cup of juice to cup of sugar; place in kettle and boil fifteen to twenty minutes; put in glass jars and seal when cold.
To Preserve Plums
Pour boiling water over plums; cover them until cold, then pull off skins. Make a syrup of a pound of sugar and a teacup of water for each pound of fruit; when boiling hot pour over fruit, let them remain for a day, then drain off, boil again and skim, and pour it over the fruit while hot. Put the plums over the fire, boiling very gently until clear; take from the syrup with a skimmer one plum at a time, place in jars; boil syrup until thick, skimming constantly, then pour over plums while hot, and seal when cold.
To Preserve Greengages in Syrup
To every pound of fruit, allow one pound of sugar and onequarter pint of water, boil the sugar and water together for about ten minutes; divide the greengages, take out stones and put the fruit into the syrup and let boil ten minutes with the kernels from the fruit; then put fruit very carefully into jars; pour the syrup over and seal.
The Toronto Cook Book
To Preserve Cherries in Syrup
Four pounds of cherries to three pounds of sugar, one pint of water or white currant juice; let cherries be as clear and transparent as possible and perfectly ripe; remove the stones, breaking fruit as little as possible. Make a syrup of the above proportions, mix cherries with it and after coming to boiling point, let boil about fifteen minutes steadily, carefully skimming, as this has a great deal to do with the keeping qualities of the fruit; then place in an earthen dish and let remain until the next day; pour juice into preserving kettle after being drained from the cherries; boil until the syrup is somewhat reduced and rather thick, then put in the cherries and let boil for about five minutes; put cherries into glass jars, pour boiling syrup over and seal when hot.
To Preserve Pears
To six pounds of pears take six pounds of sugar and two cups of water, the juice of two lemons and rind of one, five cents' worth of whole ginger; boil all together for twenty minutes, then put in pears and boil till soft, which takes from fifteen to twenty minutes; then take fruit out of boiling syrup, lay on platter and let syrup boil quickly for eight minutes, skimming constantly; then put back the pears in syrup and give another boil for about two minutes; place in jars, pour boiling syrup over them, and seal.
Blackberry Preserves
Records on this page
To Preserve PlumsTo Preserve Cherries in Syrup