5 quarts apple pulp
10 quarts new sweet cider
1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon
The apples should be tart and the cider not more than two days old. Boil the cider down one half before measuring; put the pared and cored apples through a fruit press; measure them and add to the cider. Cook slowly, stirring frequently, and when the butter begins to thicken sweeten to taste with brown sugar. Continue cooking until of the consistency of soft jam; pack while hot in sterilized jars or glasses and keep in a cool place.
4 pounds peaches 2 pounds sugar
Select ripe peaches and peel and stone them before weighing. Cut them in pieces and put them through a fruit press. Put over the fire in a porcelain kettle and cook slowly until of the consistency of marmalade, stirring occasionally to prevent sticking. Add the sugar; stir until dissolved; cook rapidly for fifteen minutes, then place the kettle on the back part of the stove and keep warm until the butter is of the desired consistency. Pack in jars or tumblers.
Preserve the various fruits as they come in season, following the recipe for Preserved Strawberries on page 372, and sealing in separate jars. When the desired number of fruits have been preserved, empty all into the preserving kettle; mix well; bring to a boil and when cool put into glass jars or tumblers. Pineapple, cherries, peaches, apricots, white grapes and the berries are the best fruits to use.