This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
The housewife may have quite a variety of delicious preserves by combining different fruits. Inexpensive fruits can often be used with those that cost much more without detracting from the deliciousness of the preserves, and thereby the expense can be reduced. For instance, Siberian crab-apples combined with certain fruits, such as quinces, pears or plums, will make what most people consider a better preserve than when^he fruit is used alone. Plums when used alone in preserves are very strong, and many people object to plum preserves on this account. If crab-apples are added, the result is a much milder preserve. The pear is counted by many as an insipid fruit, but when combined with other fruits the flavor is much improved.
Rhubarb is usually very cheap, especially in the latter part of the season, and can be combined with different fruits to advantage. In combining different fruits for preserves one should be careful to select those the flavors of which combine perfectly. We give here a number of recipes that have been tested and proved satisfactory. The housewife by experimenting may add many more kinds to her list.
To test for consistency of preserves or jelly, drop a small quantity of the mixture on a cold saucer. If it holds its shape it has been sufficiently cooked.
To each pound of cut-up rhubarb add one medium-sized pineapple and a pound and a half of sugar. Arrange the fruit and sugar in alternate layers in a preserving kettle, and let stand two hours. Put over the fire and slowly simmer to the consistency of preserves. Fill preserve jars and seal.
Use an equal quantity of grapes and pears. Peel, quarter and core the pears, and stew in a little water until tender, and pass through a coarse sieve. Stew the grapes until soft and pass through sieve. Mix the pulps together and measure. To each pint of pulp add three-fourths of a pound of sugar. Cook slowly until of the consistency of preserves, and fill jars.
To equal quantities of blackberries and rhubarb add a pound of sugar to each pound of fruit. Place the rhubarb in a preserving kettle with just enough water to start the juice flowing. When the rhubarb is tender add the sugar and let boil; add the blackberries and simmer slowly until of the right consistency for preserves or jam. Fill glasses and seal.
To each two quarts of blueberries take one quart of gooseberries. Place the berries in a preserving kettle with a little water, and stew until tender; then add sugar that has been heated in the oven, adding a pound of sugar to each pound of fruit, and stew until of the right consistency for preserves or jelly. Fill glasses, and seal.
To a gallon of gooseberries use one quart of red-currant juice prepared as for jelly, and six pounds of sugar. Make a syrup with the currant juice and the sugar; then add the gooseberries that have been stemmed and tailed. Simmer slowly until the berries are a pretty clear red color, then fill into glass jars. Boil the juice down to the jelly stage, pour over the fruit, and seal.