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Free Books / Cooking / Recipes From Here And There / |  |
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Jams And Jellies |
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Free Books / Cooking / Recipes From Here And There / | |
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Jams And Jellies |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
"A perpetual feast of nectar'd sweets.'
Dissolve two pounds sugar in one pint grape juice. Add four oranges thinly sliced, grated rind and juice of one lemon, one and one-third pounds raisins, two-thirds pound English walnuts, one-quarter pound filberts. Simmer for one hour, or until thick as marmalade. Mrs. Fannie Morton.
Chop five pounds peeled and cored pears, one quart cranberries, two oranges. Add five pounds sugar. Allow to stand twenty-four hours. Cook slowly until of consistency of marmalade. Agnes V. Fuller, M. D.
Soak one pound washed, dried apricots in four cups water two days. Add one cup canned pineapple juice. Cook gently one hour. Add eight cups sugar, one cup diced pineapple. Simmer one-half hour, or until it jells. Seal in sterilized jars.
Monah C. Bates.
Core two quarts of quinces. Put through food chopper. Cut up one-half peck apples. Put in kettle, add one quart cranberries, cover with water, cook until soft, mashing and stirring often. Drain through jelly bag. Measure. Allow a scant pint sugar to each pint juice. Boil juice fifteen minutes. Add heated sugar. Boil five minutes, or until it jells. Pour into sterilized glasses. Mrs. H. W. Severance.
Cook one quart cranberries and one cup water until soft. Put through sifter. Allow to come to boiling point. Add two cups sugar, stirring until sugar is completely dissolved. Do not boil. Pour into hot glasses. If covered with paraffin will keep for a year. Mildred A. Gould.
Put five large quinces through the food chopper retaining half the cores. Add two quarts cranberries, three quarts water. Cook until soft, stirring often. Drain through jelly bag. Measure. Heat an equal amount of sugar. Boil juice fifteen minutes. Add sugar. Boil five minutes, or until it jells. Pour in sterilized glasses.
Mrs. H. W. Severance.
Cook one quart cranberries with one pint cold water until boiling point is reached. Add three cups sugar. Boil seven minutes, or more, if thick sauce is desired.
Mrs. H. N. Tolles.
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