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APPLE JELLY

APPLE JELLY image

Apples, water; to every pint of syrup allow three quarters of a pound of loaf-sugar. Pare and cut the apples into pieces, remove the cores, and put them in a preserving-pan with sufficient cold water to cover them. Let them boil for an hour; then drain the syrup from them through a hair sieve or jelly-bag, and measure the juice; to every pint allow three quarters of a pound of loaf-sugar, and boil these together for three quarters of an hour, removing every particle of scum as it rises, and keeping the jelly well stirred, that it may not burn.

A little lemon-rind may be boiled with the apples, and a small quantity of strained lemon-juice may be put in the jelly, just before it is done, when the flavor is liked. This jelly may be ornamented with preserved greengages or any other preserved fruit, and will turn cut very prettily for dessert. It should be stored away in small pots.

RED-CURRANT JELLY

RED-CURRANT JELLY image

Red-currants; to every pint of juice allow three-quarter pounds of loaf-sugar. Have the fruit gathered in fine weather; pick it from the stalks, put it into a jar, and place this jar in a saucepan of boiling water over the fire, and let it simmer gently until the juice is well drawn from the currants; then strain them through a jelly-bag of fine cloth, and, if the jelly is washed very clear, do not squeeze them too much, as the skin and pulp from the fruit will be pressed through with the juice, and so make the jelly muddy.

Measure the juice, and to each pint allow three-quarter pounds of loaf-sugar; put these into a preserving-pan, set it over the fire, and keep stirring the jelly until it is done, carefully removing every particle of scum as it rises, using a wooden or silver spoon for the purpose, as metal or iron ones would spoil the color of the jelly. When it has boiled from twenty minutes to a half hour, put a little of the jelly on a plate, and if firm when cool, it is done. Take it off the fire, pour it into small gallipots, cover each of the pots with an oiled paper, and then with a piece of tissue paper brushed over on both sides with the white of an egg. Label the pots, adding the year when the jelly was made, and store it away in a dry place.

A jam may be made with the currants, if they are not squeezed too dry, by adding a few fresh raspberries, and boiling all together with sufficient sugar to sweeten it nicely. As this preserve is not worth storing away, but is only for immediate eating, a smaller proportion of sugar than usual will be found enough; it answers very well for children's puddings, or for a nursery preserve.

RASPBERRY JAM

RASPBERRY JAM image

To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do), and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place.

BLACK CURRANT JAM

BLACK CURRANT JAM image

Pick the currants carefully, and take equal quantities of fruit and sugar. Pounded loaf-sugar is best. Dissolve it over or mix it with the currants. Put in a very little water or red-currant juice, boil and skim for twenty five minutes.

GOOSEBERRY JAM

GOOSEBERRY JAM image

To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loaf sugar. Have the fruit gathered in dry weather, and cut off the tops and tails. Prepare one quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about five minutes; skim well; then put in the gooseberries, and let them boil from one half to three quarters of an hour; then turn the whole into an earthen pan, and let it remain for two days.

Boil the jam up again until it looks clear; put it into pots, and when cold cover with oiled paper, and over the jars put tissue paper, brushed over on both sides with the white of an egg, and store away in a dry place. Care must be taken in making this to keep the jam well stirred and well skimmed, to prevent it burning at the bottom of the pan, and to have it very clear.

Cranberry Jelly

Cranberry Jelly image

One quart of berries, 1 quart water. Cook 10 minutes. Put through colander. Add 2 cups of sugar and boil 10 minutes. Put into molds.

Tomato Butter

Tomato Butter image

Ten pounds ripe tomatoes. Peel and cut in pieces. Make a syrup of 3 pounds sugar, 1 quart vinegar, 1/4 teaspoonful cayenne pepper, 1 tablespoonful each cloves, allspice, cinnamon (whole spice) and salt. When syrup is hot add tomatoes and cook 3 hours, or until real thick.

Tomato Butter

Tomato Butter image

Ten pounds ripe tomatoes, peeled and cut in pieces. Make a syrup of 3 pounds sugar, 1 quart vinegar, 1/4 teaspoonful cayenne pepper, 1 tablespoonful cloves, 1 table-spoonful allspice (whole spices), 1 tablespoonful cinnamon, 1 tablespoonful salt. When syrup is hot add tomatoes and cook 3 hours, or until real thick.

Cranberry Jelly

Cranberry Jelly image

One quart cranberries, 1 1/4 cups hot water. Boil 10 minutes. Put through colander. Add 2 cups sugar and cook 10 minutes.

Quince Honey

Quince Honey image

Pare and grate 5 nice quinces, 5 pounds of sugar to 1 pint of boiling water. Stir over fire until dissolved. Add the quinces, cook 15 minutes. Pour into glasses. Cover when cold.