HOW TO MAKE PRESERVES
OF VARIOUS KINDS
Apple Jam.—Fill a wide jar nearly half full of
water; cut the apples unpeeled into quarters, take out the
core, then fill the jar with the apples; tie a paper over it,
and put it into a slow oven. When quite soft and cool, pulp
them through a sieve. To
each pound of pulp put three-quarters of a pound of crushed
sugar, and boil it gently until it will jelly. Put it into
large tart dishes or jars. It will keep for five or more
years in a cool, dry place. If for present use, or a month
hence, half a pound of sugar is enough.
Apple Marmalade.—Scald apples till they will
pulp from the core; then take an equal weight of sugar in large
lumps, just dip them in water, and boil it till it can be well
skimmed, and is a thick syrup, put to it the pulp, and simmer
it on a quick fire a quarter of an hour. Grate a little
lemon-peel before boiled, but if too much it will be
Barberry Jam.—The barberries for this preserve
should be quite ripe, though they should not be allowed to hang
until they begin to decay. Strip them from the stalks; throw
aside such as are spotted, and for one pound of fruit allow
eighteen ounces well-refined sugar; boil this, with about a
pint of water to every four pounds, until it becomes white, and
falls in thick masses from the spoon; then throw in the fruit,
and keep it stirred over a brisk fire for six minutes only;
take off the scum, and pour it into jars or glasses. Sugar four
and a half pounds; water a pint and a quarter, boil to candy
height; barberries four pounds; six minutes.
How to Preserve Blackcurrants.—Get the currants
when they are dry, and pick them; to every 1-1/4 lbs. of
currants put 1 lb. of sugar into a preserving pan, with as much
juice of currants as will dissolve it; when it boils skim it,
and put in the currants, and boil them till they are clear; put
them into a jar, lay brandy paper over them, tie them down, and
keep in a dry place. A little raspberry juice is an
Cherry Jam.—Pick and stone 4 lbs. of May-duke
cherries; press them through a sieve; then boil together half a
pint of red currant or raspberry juice, and 3/4 lb. of white
sugar, put the cherries into them while boiling; add 1 lb. of
fine white sugar. Boil quickly 35 minutes, jar, and cover
Cherry Marmalade.—Take some very ripe cherries;
cut off the stalks and take out the stones; crush them and boil
them well; put them into a hand sieve, and force them through
with a spatula, till the whole is pressed through and nothing
remains but the skins; put it again upon the fire to dry; when
reduced to half weigh it, and add an equal weight of sugar;
boil again; and when it threads between the fingers, it is
How to Preserve Currants for Tarts.—Let the
currants be ripe, dry and well picked. To every 1-1/4 lbs. of
currants put 1 lb. of sugar into a preserving pan with as much
juice of currants as will dissolve it; when it boils skim it,
and put in the currants; boil till clear; jar, and put
brandy-paper over; tie down; keep in a dry place.
How to Preserve Grapes.—Into an air-tight cask
put a layer of bran dried in an oven; upon this place a layer
of grapes, well dried, and not quite ripe, and so on
alternately till the barrel is filled; end with bran, and close
air-tight; they will keep 9 or 10 months. To restore them to
their original freshness, cut the end off each bunch stalk, and
put into wine, like flowers. Or,
Bunches of grapes may be preserved through winter by
inserting the end of the stem into a potato. The bunches should
be laid on dry straw, and turned occasionally.
How to Preserve Green Gages.—Choose the largest
when they begin to soften; split them without paring; strew
upon them part of the sugar. Blanch the kernels with a sharp
knife. Next day pour the syrup from the fruit, and boil it with
the other sugar six or eight minutes gently; skim and add the
plums and kernels. Simmer till clear, taking off the scum; put
the fruit singly into small pots, and pour the syrup and
kernels to it. To candy it, do not add the syrup, but observe
the directions given for candying fruit; some may be done each
Green Gage Jam.—Peel and take out the stones.
To 1 lb. of pulp put 3/4 lb. loaf sugar; boil half an hour; add
Transparently Beautiful Marmalade.—Take 3 lbs.
bitter oranges; pare them as you would potatoes; cut the skin
into fine shreds, and put them into a muslin bag; quarter all
the oranges; press out the juice. Boil the pulp and shreds in
three quarts of water 2-1/2 hours, down to three pints; strain
through a hair sieve. Then put six pounds of sugar to the
liquid, the juice and the shreds, the outside of two lemons
grated, and the insides squeezed in; add three cents worth of
isinglass. Simmer altogether slowly for 15 or 20 minutes.
Tomato Marmalade.—Take ripe tomatoes in the
height of the season; weigh them, and to every pound of
tomatoes add one pound of sugar. Put the tomatoes into a large
pan or small tub, and scald them with boiling water, so as to
make the skin peel off easily; When you have entirely removed
the skin, put the tomatoes (without any water) into a
preserving kettle, wash them, and add the sugar, with one ounce
of powdered ginger to every three pounds of fruit, and the
juice of two lemons, the grated rind of three always to every
three pounds of fruit. Stir up the whole together, and set it
over a moderate fire. Boil it gently for two or three hours;
till the whole becomes a thick, smooth mass, skimming it well,
and stirring it to the bottom after every skimming. When done,
put it warm into jars, and cover tightly. This will be found a
very fine sweetmeat.
How to Preserve Green Peas.—Shell, and put them
into a kettle of water when it boils; give them two or three
warms only, and pour them in a colander. Drain, and turn them
out on a cloth, and then on another to dry perfectly. When dry
bottle them in wide mouthed bottles; leaving only room to pour
clarified mutton suet upon them an inch thick, and for the
cork. Rosin it down; and keep in the cellar, or in the earth,
as directed for gooseberries. When they are to be used, boil
them till tender, with a bit of butter, a spoonful of sugar,
and a bit of mint.
How to Preserve Green Peas for Winter
Use.—Carefully shell the peas; then place them in the
canister, not too large ones; put in a small piece of alum,
about the size of a horse-bean to a pint of peas. When the
canister is full of peas, fill up the interstices with water,
and solder on the lid perfectly air-tight, and boil the
canisters for about twenty minutes; then remove them to a cool
place, and by the time of January they will be found but little
inferior to fresh, new-gathered peas. Bottling is not so good;
at least, we have not found it so; for the air gets in, the
liquid turns sour, and the peas acquire a bad taste.
How to Keep Preserves.—Apply the white of an
egg, with a brush, to a single thickness of white tissue paper,
with which covers the jars, lapping over an inch or two. It
will require no tying, as it will become, when dry,
inconceivably tight and strong, and impervious to the air.
Quinces for the Tea-table.—Bake ripe quinces
thoroughly; when cold, strip off the skins, place them in a
glass dish, and sprinkle with white sugar, and serve them with
cream. They make a fine looking dish for the tea-table, and a
more luscious and inexpensive one than the same fruit made into
sweetmeats. Those who once taste the fruit thus prepared, will
probably desire to store away a few bushels in the fall to use
in the above manner.
Pickled Pears.—Three pounds of sugar to a pint
of vinegar, spice in a bag and boil, then cook the pears in the
vinegar till done through.
Boiled Pears.—Boil pears in water till soft,
then add one pound of sugar to three pounds of fruit.
Pickled Citron.—One quart vinegar, two pounds
sugar, cloves and cinnamon each one tablespoon, boil the citron
tender in water, take them out and drain, then put them in the
syrup and cook till done.
How to Preserve Raspberries.—Take raspberries
that are not too ripe, and put them to their weight in sugar,
with a little water. Boil softly, and do not break them; when
they are clear, take them up, and boil the syrup till it be
thick enough; then put them in again, and when they are cold,
put them in glasses or jars.
Raspberry Jam.—One pound sugar to four pounds
fruit, with a few currants.
Spiced Currants.—Six pounds currants, four
pounds sugar, two tablespoons cloves and two of cinnamon, and
one pint of vinegar; boil two hours until quite thick.
Stewed Pears—Pare and halve or quarter a dozen
pears, according to their size; carefully remove the cores, but
leave the sloths on. Place them in a clean baking-jar, with a
closely fitting lid; add to them the rind of one lemon, cut in
strips, and the juice of half a lemon, six cloves, and whole
allspice, according to discretion. Put in just enough water to
cover the whole, and allow half a pound of loaf-sugar to every
pint. Cover down close, and bake in a very cool oven for five
hours, or stew them very gently in a lined saucepan from three
to four hours. When done, lift them out on a glass dish without
breaking them; boil up the syrup quickly for two or three
minutes; let it cool a little, and pour it over the pears. A
little cochineal greatly enhances the appearance of the fruit;
you may add a few drops of prepared cochineal; and a little
port wine is often used, and much improves the flavor.
How to Preserve Whole Strawberries—Take equal
weights of the fruit and refined sugar, lay the former in a
large dish, and sprinkle half the sugar in fine powder over,
give a gentle shake to the dish that the sugar may touch the
whole of the fruit; next day make a thin syrup with the
remainder of the sugar, and instead of water allow one pint of
red currant juice to every pound of strawberries; in this
simmer them until sufficiently jellied. Choose the largest
scarlets, or others when not dead ripe.
How to Preserve Strawberries in Wine—Put a
quantity of the finest large strawberries into a
gooseberry-bottle, and strew in three large spoonfuls of fine
sugar; fill up with Madeira wine or fine sherry.
Preserved Tomatoes—One pound of sugar to one
pound of ripe tomatoes boiled down; flavor with lemon.