Grape Jam

1 basket ripe grapes


Remove the grapes from the stem. Wash them and press the pulp from the skins. Boil the pulp until it will separate from the seeds. Rub through a sieve. Add the skins to the pulp and boil with an equal weight of sugar for 15 minutes. Put into sterilized jars and seal at once. Mark and store.

Green-Tomato Mince Meat (Cold-Pack Method)

1 peck green tomatoes

1 pound beef suet 1/2 cup vinegar

2 cups chopped apples 2 pounds raisins

2 1/2 pounds brown sugar

2 tablespoons salt 2 tablespoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons ground nutmeg

Slice tomatoes very thin or put through a food chopper. Drain; cover with cold water; place over fire and boil 5 minutes. Drain well; add suet, vinegar, fruit, sugar, and seasonings. Return to fire and simmer 35 to 45 minutes. Pack hot into sterilized jars and cook in hot-water bath 15 minutes. Remove, seal, invert to test, mark, and store for future use.

Orange or Grape Fruit Marmalade

15 oranges or grapefruit 3 lemons


Wash, pare, and weigh the fruit, remove the peel in quarters, reserving it for use, cut or shred the fruit fine, keeping the seeds separate. Add 1 quart water to 1 pound fruit, reserving from the entire quantity of water 1 pint for seeds. Let this stand 36 hours covered; stir occasionally. Strain the water from the seeds and add it to the fruit ;boil this mixture down one-half. Cook the peel until soft in enough boiling water to cover; drain; remove the white part by scraping with a spoon. Cut the thin yellow rind in strips, using a pair of scissors. Add to the marmalade 1 hour before it has finished boiling. When the marmalade is cool enough, measure, and to every pint of fruit add 1 pound of sugar, slowly, stirring all the time. Boil steadily 20 to 30 minutes, or until the mixture jellies. Pour the marmalade into sterilized jars and seal. Mark and store.

Peach Jam

2 pounds peaches 1/2 teaspoon allspice

2 teaspoons stick cinnamon 1 teaspoon cloves

1 inch ginger root 1 sprig mace 1 pound sugar

Wash, peel, and slice the peaches. Reserve and crack one stone. Tie the spices and peach seed in a cheese-cloth bag. Cook all materials together until sufficiently thickened (about 30 to 50 minutes). A good test is to place a small amount on a saucer and when pushed to one side with a spoon a wrinkled appearance should result. Pour into sterilized glasses. Cover with a thin layer of melted paraffin. Cover with a tin lid or paper cover. Mark and store.

Pineapple Marmalade

1 cup pineapple, shredded or cut in small pieces

6 cups rhubarb, sliced in 1/2 inch pieces

1 lemon, juice and rind 7 cups sugar

2 tablespoons blanched almonds, chopped

Boil the pineapple and rhubarb together 10 minutes, then add the lemon juice and rind, sugar, and almonds, and boil until thick, 1/2 hour or more.

Pour the marmalade into sterilized jars and seal at once. Mark and store.