This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Pick over the fruit; allow three-fourths of a pound of sugar to each pound of fruit. Crush the berries in a porcelain-lined or agate kettle, and put over fire. Heat the sugar in the oven, and after berries are heated through add one-third the sugar. Boil slowly for ten minutes, and add one-half the remaining sugar. Boil ten minutes more, and add remaining sugar. Cook until thick enough to spread, and pour into glasses taken from hot water. Seal with melted paraffin when cold.
A very old recipe
For each pint of blackberries use three-fourths pound of brown sugar. Pick over berries and mash slightly. Add sugar, and cook slowly until thick. Seal in jelly glasses.
6 pounds ripe gooseberries. 5 pounds sugar. 3 cups red currant juice.
Pick over the berries; remove blossom ends, and mash with a silver fork. Add currant juice to sugar, and heat through. Add berries, and boil gently for one hour, skimming as needed. Let stand over night, and next day cook again until thick. Pour into glasses taken from hot water, and seal with melted paraffin when cold.
1 orange. 1 grapefruit. 1 lemon. Sugar by measure.
Cut up fruit with scissors or put through a meat chopper, rejecting nothing but seeds and core. Measure fruit, and add to it three times as much water. Let stand over night, and in the morning boil ten minutes. Let stand over night again, and the second morning add pint for pint of sugar. Boil steadily until it is thick enough to spread. Too long boiling is apt to caramelize it. This recipe will make twelve glasses.
Second quality peaches may be used for making marmalade. Blanch in boiling water for two minutes; plunge into cold water, and slip off skins. Remove stones, and quarter. Put in a preserving kettle and add an equal weight of sugar, the juice of a lemon to every two and one-half pounds of fruit, and nutmeg to flavor slightly. Cook slowly on the back of the stove until the consistency of jam. Seal in glasses. Other spices may be substituted for nutmeg, but some spice greatly improves the flavor of the marmalade.
3 pounds carrots. 6 lemons. 3 pounds sugar. 2 ounces blanched almonds.
Scrape carrots; boil in water until tender. Put through a meat chopper, with the almonds and thin rind of the lemons. Add sugar, juice of lemons, and cook to the consistency of marmalade.
Contributed by Miss Louisa Sohier
1 dozen oranges. 4 quarts cold water. 4 lemons. 8 pounds fine granulated sugar.
Choose thin-skinned oranges. Wipe, and cut fruit fine, peel and all. Add cold water; let stand thirty-six hours, then boil the mixture two hours. Add sugar, and boil one and one-half hours. Seal in jelly glasses or one-half pint jars.
2 quarts stemmed barberries. 1 1/2 quarts molasses. 4 quarts apples. 1 pint sugar.
Wash, pick over, and stem barberries. Add sugar and molasses, and cook until soft. Add apples, peeled and quartered, and cook slowly on the back of the stove until apples are tender. Seal in jars, and process ten minutes.
8 quinces. 4 Baldwin apples. Sugar.
Peel and core quinces. Cut in cubes; cover with boiling water, and cook until tender. Drain, saving the water. Peel and quarter apples; cook until tender in the water drained from the quinces. Drain, measure liquid, and add equal measure of sugar. Boil ten minutes. Combine quinces and apples and pour syrup over them, and simmer slowly one hour. Seal in jelly tumblers. (Delicious for children's sandwiches.)