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Peach Conserve

Peach Conserve image

Twelve peaches, 4 oranges, 5 cups sugar, 1/2 pound nut meats, juice of 1 lemon. Cook peaches and sugar. Add oranges and nuts. Cook slowly until thick.

Grape Conserve

Grape Conserve image

Five pounds grapes, off the stems; 3 pounds granulated sugar, 2 pounds seeded raisins, 1/2 pound English walnut meats. Cover grapes with water and cook until they can be rubbed through colander. Throw skins and seeds away. Cook all together until thick.

Rhubarb Conserve

Rhubarb Conserve image

Three pounds rhubarb, 3 pounds sugar, 1/4 pound figs, 1/4 pound almonds, blanched; 2 lemons. Do not use thick white skin of lemon. Cook until thick.

Carrot Marmalade

Carrot Marmalade image

Three cups grated or chopped carrots, 2 oranges, chopped; 2 lemons, 4 cups sugar. Do not put in thick white skin of lemon. Cook until thick.

Cherry Preserves

Cherry Preserves image

Wash and pit cherries; measure and take same amount of sugar. Put sugar in kettle, with just enough water to dissolve it, and boil till it threads well. Then put fruit in and boil hard for 20 minutes, after it begins to boil, then can.

Conserve

Conserve image

Two quarts cherries, 1 quart raspberries, 1 quart currants, 1 quart gooseberries, 1 pound sugar to each quart. Cook until thick.

Orange Marmalade

Orange Marmalade image

Slice thin 3 large oranges and 2 lemons. Add 12 cups of cold water. Let stand 24 hours. Boil slowly 1 hour. Add 4 pounds granulated sugar. Let stand 24 hours. Boil 1 hour and 20 minutes.

Gingered Pears

Gingered Pears image

Eight heaping pints pears, cut in dice; 8 heaping pints sugar, 8 lemons, 4 sliced and juice of 4; two 25 cent bottles of preserved ginger.

Orange Marmalade

Orange Marmalade image

Six oranges, sliced thin; 3 lemons, sliced thin. To each pint of fruit add 1 1/2 pints water and boil hard 1/2 hour. Let stand 24 hours. To each pint of fruit add 1 1/2 of sugar and boil from 20 to 40 minutes. Make peach marmalade by taking equal parts fruit and sugar, cook down until right consistency, then add same amount of orange marmalade, both being hot.

Rhubarb Marmalade

Rhubarb Marmalade image

Two pounds of rhubarb, 1/2 cup of water. Boil 10 minutes. Add 2 pounds of sugar, juice of 2 oranges and 1 lemon, 1 pound raisins. Cook until it jellies.