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Orange Marmalade

Orange Marmalade image

One can pineapple, 2 oranges run through grinder, equal weight of sugar. Let stand over night. In the morning cook 20 minutes. Put in glasses and seal.

Quince Honey

Quince Honey image

Two large quinces, cut up; 2 cups sugar, 2 cup boiling water. Boil together 1/2 hour, or until thick, and put in jelly glasses.

CURRANT AND ORANGE PRESERVES

CURRANT AND ORANGE PRESERVES image

Five lbs. of currants, 5 oranges chopped, 2 1/2 lbs. of raisins, 5 lbs. of sugar, cook 20 to 30 minutes.

TOMATO AND GINGER PRESERVE

TOMATO AND GINGER PRESERVE image

1 lb. yellow pear tomatoes (or red ones sliced)
7/8 Cup sugar
2 oz. Cancon ginger
1 lemon, grated rind and juice

If using red tomatoes, scald and peel. Yellow used whole or cut according to size. Cover either with sugar, let stand over night. Drain syrup into preserving kettle; boil until clear and quite thick (232°); skim. Add ginger, sliced, grated yellow rind of lemon; cut in half, remove seeds, scoop out juice and pulp and add to tomatoes. Cook until fruit is clear. Pour into hot sterilized jars and seal.

Green Tomato Preserves

Green Tomato Preserves image

One peck of small, green tomatoes, cut off both ends, scald in salt and water until they look clear, drain and pour cold water over them. One ounce of jamaica ginger root, steeped, allow one pound of sugar to a pound of tomatoes (alter draining), dissolve in the ginger water, add a pound of raisins and cook the same as any preserves. Very nice.

Quince Preserves

Quince Preserves image

Take ten pounds of quinces, seven pounds of pears, five pounds of sugar and about two quarts of water, make a syrup of the sugar and water, then add the fruit and cook as any preserves.

Spiced Currants

Spiced Currants image

Four pounds of nice ripe currants picked from the stems and thoroughly washed, one and one-half pounds of sugar, one tablespoon of ground cinnamon, one teaspoon of cloves, one teaspoon of pepper, one teaspoon of salt. Boil until thick like marmalade.

Mrs. B.S Receipt For Citron Preserves

Mrs. B.S Receipt For Citron Preserves image

Pare the citron and take out the seeds, cut in good-sized pieces, steam them until tender. Take a pound of sugar to a pound of fruit. When the sugar is well dissolved in a little water, add the fruit. Flavor with sliced lemon.

Citron Preserves

Citron Preserves image

Prepare the rind and boil very hard thirty or forty minutes in alum water (passably strong), take from the alum water and place in clear, cold water over night, change water in the morning and put them to boil, let cook until they have changed color and are quite soft. Make syrup allowing one
pound of sugar to one pound of fruit, add the fruit which will need but little more cooking to the syrup. Flavor with ginger or lemon.

Eingemachts (Beet Preserves)

Eingemachts (Beet Preserves) image

4 #2 cans diced (or sliced beets)
5 c. sugar
3 lemons, sliced thin
1/4 lb. blanched almond
2 t. ginger (or more) to taste

If sliced beets are used, cut in strips. Place sugar, beets, beet juice and lemon in a heavy kettle and cook about 2 hours over a low flame until thick and clear. Stir occasionally and skim. Add ginger and almonds. Pack boiling hot into sterilized 1/2-pint jars, leaving 1/4" head space. Process in boiling water bath for 15 minutes. This is delicious spread on matzo and matzo pancakes.