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.
While there is such need of sugar, recipes calling for a large amount should either be made in small amounts and used in place of butter, Or their use should be postponed till more normal conditions are restored.
To be sure that preserves, butters, jams, and marmalades will keep indefinitely, it is necessary to process them after filling and partially sealing the jars. Place the filled jars in hot water bath; have the water come well over the jars and process ten minutes, keeping the water just at the boiling point. Be as careful in sealing preserves, butters, etc., as in sealing fruits and vegetables. Always use a new rubber.
6 quinces. 3 cups water. 3 pounds sugar.
Pare quinces; quarter, core, put through meat grinder, and cover with cold water. Cook ten minutes. Add sugar, and cook three-quarters of an hour. Seal hot in jars.
May be made the same as quince honey, using hard variety of pears.
12 quarts cherries. 3 pounds sugar. 3 quarts red currants. 10 whole cloves. 1/2 ounce stick cinnamon.
Remove stones from cherries. Put currants in preserving kettle; crush, and bring to the boil. Drain in cheesecloth bag. To the cherries add sugar, currant juice, and spices tied in a bag, and boil twenty minutes or longer, depending on the amount of water in the currants used. The mixture, when cooked, should be the consistency of marmalade. Seal in one-half pint jars.
3 pounds dried figs. 4 lemons. 3 pounds granulated sugar. 1 ounce green ginger.
Buy the finest whole figs; separate, and wipe each fig with a damp cloth. Soak the figs over night in cold water to cover. Drain; add fresh water to cover figs, and simmer slowly until they are soft. Lift each one out carefully, without breaking, and set to cool. Add sugar to the water in which the figs were cooked, and cook until medium thick syrup is obtained. Put the figs back into the syrup; add the juice of the lemons, the rind of two, and the bits of green ginger. Simmer all together for ten minutes. Remove the figs, and set them to dry slightly in the oven. Boil the syrup down until thick. Put the figs in glass jars, pour syrup over them, and seal while hot.
Blanch nine pounds of clingstone peaches in boiling water two minutes; dip in cold water and slip off the skins. To seven pounds of white sugar add one and one-half quarts of hot water, and dissolve over the fire. Bring to the boiling point and add the peaches, a few at a time. When tender, pack in hot jars. If the syrup is thin, after the peaches are cooked in it, boil down until thick. Pour over peaches, and seal.
Those who wish their peaches brandied will add equal parts of white brandy to syrup.
Citron melon. Lemons. Sugar. Preserved ginger.
Cut the melon in quarters. Peel, and cut up into inch cubes. Cover with boiling water and cook until tender. Remove from water and drain in colander. For each pound of melon allow three-quarters pound of sugar, one lemon, and one ounce of preserved ginger. Slice the lemons thin, discarding the seeds; cut ginger in small pieces, and cook lemon and ginger in water to cover until lemons are soft. Then add sugar and water, using one-half as much water as sugar. Cook all together until syrup is thick. Add the melon, and let stand over night. In the morning, heat, and simmer slowly one-half hour. Remove melon from syrup, and put into hot jars. Boil syrup down until thick, and pour over the rind. Seal.