This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
3/4. pound sugar to 1 pound hulled berries
Pick over the berries and remove the hulls. Put the fruit on the fire alone, mashing it as it heats; a wooden potato-masher is best for the purpose. Bring the fruit to a boil, stirring almost constantly and crushing any berries that may remain whole. Add the sugar to the fruit and boil together until thick (not over twenty minutes), stirring well to prevent burning. Pack in clean hot jars and seal.
Follow directions for strawberry jam, but boil the fruit alone until the skins are soft, then add the sugar and boil until the mixture is thick. Avoid too long cooking, as the juice will thicken on standing.
Stem the grapes, wash, and press the pulp from the skins. Place the pulp in a kettle, cook until soft, then rub through a sieve to remove the seeds. Cook the skins until soft in just enough water to cover. Combine the two mixtures and boil for five minutes. Measure and allow one cup of sugar to every pint of fruit. Cook until thick, which will take but a few minutes. Pack in clean hot jars and seal.
5 pounds peaches
1 cup water
3 pounds sugar
Choose good peaches that are not firm enough for canning. Remove the stones and cut in slices. Put the water in the preserving-kettle and add the peaches. Cover and cook until soft, stirring to prevent sticking. Add the sugar and cook until thick and jelly-like. Pack in clean, hot jars and seal.
Pick over the berries and wash them carefully. Weigh, and to each pound of fruit allow three-fourths pound of sugar. Heat the berries gently in a preserving-kettle. When the juice starts, mash with a wooden potato-masher. Add the sugar and cook rapidly until thick and clear. Seal in clean hot jars.
Marmalades are usually made from fruits which have some jelly-making properties, that is, in which both pectin and acid are present. Thin slices of fruit are used and the product shows a clear jelly or jelly-like sirup in which the sliced or cut fruit is suspended. If a fruit is used which lacks these jellying properties, they are often supplied by adding sliced orange or lemon or by using some tart apple-juice.
Marmalades are prepared in the same way as jams, except that the fruit remains in thin slices or cut portions and is not mashed. They should be clear and sparkling in color.
12 thin-skinned oranges
Wash the fruit and slice it as thin as paper, or grind it fine. For each quart of fruit, add one and one-half quarts of water and let the mixture stand over night. In the morning cook it slowly until tender, from two to two and one-half hours.
Measure the cooked fruit and add an equal amount of sugar. Cook the mixture until it jellies from a spoon (thirty to sixty-minutes) . Pour it into clean, hot jars and when it is cold, cover it with hot paraffin.
6 carrots 3 oranges
1 lemon Sugar
Dice the carrots and cook them until they are tender, in as little water as possible. Slice the oranges in thin pieces and add the juice and grated rind of the lemon. Measure the carrot and fruit, and add two-thirds as much sugar. Simmer the mixture until it is clear. Turn it into jelly glasses, and when it is cold, cover it with hot paraffin.