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.
Proceed as for citron melon, above. Discard pink portion and use only the rind, after peeling. The discarded portion can be iced and used for dessert.
5 quarts currants. 1 teaspoon cloves. 1 pint vinegar. 1 teaspoon cinnamon. 3 pounds sugar. 1 teaspoon allspice.
Combine ingredients and cook one hour. Seal in jars.
5 pounds Concord grapes. 2 teaspoons cinnamon. 3 pounds sugar. 1 teaspoon allspice. 1/2 pint vinegar. 1/2 teaspoon clove.
Pulp the grapes; cover the skins with water, and cook until tender. Cook the pulp separately and strain out the seeds. Combine with the skins; add sugar, spices, and vinegar. Boil slowly until the mixture thickens. Seal hot in jars, and process ten minutes.
7 pounds hard pears. 2 ounces preserved ginger. 4 pounds sugar. 1 lemon. 1 pint vinegar. 2 ounces stick cinnamon. 2 tablespoons whole clove.
Peel, quarter, and core the pears. Make a syrup of vinegar and sugar. Put spices in cheesecloth bag and boil in syrup for ten minutes. Add pears, lemon rind grated, and ginger cut in small pieces. Cook until pears are soft. Pack into hot jars, and boil syrup down. When thick, add to fruit in jars. Seal while hot.
8 pounds hard pears. 3 lemons. 6 pounds sugar. 1 pound sugared ginger. 1/4 pound ginger root.
Peel pears and chop fine. Put sugar in preserve kettle; add one quart of water, juice of lemons, and rinds cut fine. Bring to the boiling point; add pears, sugared ginger cut fine, and ginger root chopped fine and tied in a bag. Cook slowly until pears are soft and syrup is thick.
6 pounds rhubarb. 1 pound figs. 5 1/2 pounds sugar. 2 lemons.
Cut up rhubarb; add sugar, and let stand over night. In the morning, add figs, washed, and lemons, cut in thin slices. Cook slowly three hours. Seal in jars.
3 pounds ripe cherries. 4 pounds sugar. 1 pound dried currants. 1 pound walnuts. 1 pound rhubarb. 6 oranges.
Stone cherries; wash, and add currants, rhubarb cut fine, sugar, juice and grated rind of oranges, and walnuts chopped fine. Cook until thick. Seal in jars.
Contributed by Mrs. Tent
5 cups cranberries. 1 cup raisins. 3/4 cup cold water. 1/2 cup English walnuts. 4 cups sugar. 1 1/2 oranges. 3/4 cup boiling water.
Combine cranberries and cold water. Cook until soft, and rub through a strainer. Chop walnuts and raisins; slice oranges thin (do not remove skin). Combine all ingredients except the nuts, and cook twenty minutes after boiling point is reached. Add nuts five minutes before removing from the fire. Seal in jars.
5 pounds rhubarb. 2 pounds figs. 5 pounds sugar. 2 lemons (juice).
Cut rhubarb in small pieces; add figs cut up, and lemon juice. Cover with sugar, and let stand over night. In the morning, boil gently for one and one-half hours.