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.
Take an equal quantity of currants and gooseberries, and to each pound of the fruit allow an equal quantity of sugar. Add just enough water to the sugar to dissolve nicely, and boil to the consistency of honey; then add the currants and gooseberries and boil the juice to a thick jelly-like syrup, or until it coats the skimmer; pour into jelly-glasses or pint jars, and seal Either currants or gooseberries may be used alone.
Use one medium-sized pineapple to each two quarts of gooseberries, and about four pounds of sugar. Carefully prepare the fruit. Add enough water to dissolve the sugar, boil to the consistency of honey, add the fruits and simmer slowly for several minutes. Boil the syrup until it thickens, and pour over the fruit. Pour the fruit into jars, and seal
To one quart of tart apples peeled and cored, and cut up into cubes, add one quart of pineapple, peeled, cored and cut up into cubes. Place in a preserving kettle with two pounds of granulated sugar, one cupful of water, add the apples, and stew until nearly tender; then add the pineapple. Simmer until transparent, then with a skimmer remove the fruit and fill into preserve jars. Boil the syrup down to the jelly stage, and pour over the preserves. Seal while hot.
Gooseberries and red raspberries in equal parts make fine preserves. For this combination, use one pound of sugar to each pound of fruit, as the gooseberries are tart In combining raspberries and rhubarb, use two parts raspberries and one part rhubarb for jam or jelly.
Peel, core and cut into eighths some nice large quinces. Peel, core and quarter an equal quantity of sweet apples. Arrange the fruit in alternate layers in a preserving kettle with sugar, using to each seven pounds of fruit five pounds of sugar. Let stand overnight, and in the morning add one quart of cranberry juice to each seven pounds of fruit. Simmer slowly until the fruit is tender and a pretty pink color throughout; then fill into jars or glasses. Boil the syrup down to the consistency of jelly, pour over the fruit, and seal.
To make these preserves use an equal quantity of ripe peaches and ripe pineapple. White peaches are the best for this preserve. To each pound of fruit add a pound of sugar. Boil to a thick preserve and fill into glasses or jars and seal up. The pineapple should be out up into bits before adding to the peaches.
To make this preserve take three large grapefruits and one large pineapple. Peel, slice and core the pineapple and out up into eighths. Cut the grapefruits into quarters and remove the fiber and seeds from the centers. Out up the pulp in small bits. To each cupful of the combined fruits add one cupful of granulated sugar, and a bit of orange or lemon rind. Simmer slowly until the consistency of preserves, fill into glasses or jars and seal.
Slice the lemons thin and remove the seeds. Allow three pints of water to each pound of the fruit, and allow to stand overnight in this, then in the morning boil until tender. To each pint of this boiled fruit add one pint of sliced pears and one pound of granulated sugar. Boil until the pears are tender, and the syrup begins to jelly, and the fruit is transparent, then pour into jars and seal.
To each quart of peeled, cored and sliced pears use a cupful of maple sugar or syrup, one cupful of chopped and seeded raisins, the juice of two lemons, and the grated rind of one, and one cupful of English walnut meats, and two cupfuls of water. Boil until thick and fill into jars and seal
Use an equal quantity of red cherries and strawberries. Wash and stem the strawberries. Stem and stone the cherries. To each pound of the it use a pound of granulated sugar, and arrange in alternate layers with the fruit in a preserving kettle. Let the fruit stand overnight, then in the morning drain off the juice into a preserving kettle. Boil to a thick syrup, then add the fruit. Cook slowly until clear and transparent. Fill glasses or jars, and seal while hot.
To each quart of strawberries add one pint of pineapple cut up into cubes. To each pound of the fruit use one pound of sugar. Arrange the sugar and strawberries in alternate layers in a preserving kettle, and let stand overnight. In the morning pour off the juice, and boil up, then add the pineapple. Cook until the syrup begins to thicken, then add the strawberries, and cook until they are clear and transparent. Fill glasses or jars and seal.