Grape Fruit Marmalade

Mrs. J. B. Rodgers.

1 grape fruit, 1 orange, 1 lemon.

sugar water.

Slice the fruit very thin, and add three times as much water as fruit. Let stand for twenty four hours. Boil ten minutes. Let stand again twenty four hours. Then add sugar pound for pound (lpint equals 1 pound). Cook from one and a half to three hours. This is not intended to be very stiff. Lemon peel may be omitted.

Guava Jelly

From Philippine Education.

Guavas.

lemon or lime juice to taste.

1 cup of sugar for 1 cup of juice.

Take ripe guavas, pare in quarters and drop into enough cold water to just cover them. Boil until the fruit is thoroughly cooked. Skim and add white sugar cup for cup - i.e. one cup of sugar for each cup of juice. Let this cook slowly until the jelly is clear. Add lemon or lime juice to taste; simmer one half hour longer. Skim frequently, pour into wide necked bottles and seal when cold.

Mango Butter

mangoes white sugar brown sugar

Select ripe mangoes and pass through a sieve. Allow equal weight of sugar and mango, using half white and half native brown sugar. Boil for three hours.

PRESERVED MANGOES

5 cups mangoes, 4 cups sugar ,1 cup water.

Carefully peel ripe mangoes and cut from seed in lengthwise strips. Boil sugar and water until it threads from the spoon, then drop in the mangoes, and boil until they become waxy in appearance.

Preserved Mangoes (Spiced)

Mrs. Warren Smith.

5 cups mangoes, 4 cups sugar, 1 cup water.

1 tablespoon allspice, 1 tablespoon cloves, 1 tablespoon nutmeg.

Carefully peel ripe mangoes and cut from the seed in lengthwise strips. Boil sugar and water till it threads from the spoon, then drop in the mangoes and the spices tied in a cotton bag. When a tireless cooker is not used, cook the mangoes in the syrup from thirty to forty-five minutes or until they become thoroughly cooked and assume a waxy appearance.

Orange Marmalade No. 1

Annie G. Darley.

small yellow oranges sugar.

Take small yellow oranges the size of limes. Peel and cover with water, letting them stand all night. In the morning pour off the water. Take out every seed if you desire sweet marmalade; if you like it bitter, leave some seeds. Be careful to save all the juice. To every cup of the fruit add three cups of water. Then to every cup of this mixture add one cup of sugar and boil until it jellies. In any jelly, put a little in a saucer on ice and don't boil beyond the jelly point, if you want it clear.

Orange Marmalade No. 2

Mrs. C. E. Else.

6 oranges, 3 grape fruit, 3 lemons.

10 1/2 pounds white sugar, 4 quarts water.

Cut all fruit very fine; soak in water over night. Cook two hours; add sugar, and cook until stiff.

Orange Marmalade No. 3

Mrs. J. B. Rodgers.

1 dozen sour oranges.

2 lemons, juice.

5 pounds sugar, 1 1/2 pints water.

Pare the oranges without cutting through the white skin. Prick them and boil until tender. Also boil separately the yellow peel until tender. Then shred peel with scissors. Chop the oranges, carefully removing the seeds and hard bits of skin. Boil the water and sugar to a thick syrup. Put in the oranges and the juice of lemons and shredded peel. Boil one half hour.

Pineapple Conserve

Mrs. J. B. Rodgers.

1 pint chopped pineaple, 3 oranges, juice.

1 orange rind, candied

1 teacup English walnuts, chopped

Chop pineapple in meat chopper with medium knife. Add sugar and orange juice. Let simmer over a slow fire until the consistency of jam. When nearly cold, add candied rind and nut meats, also passed through meat chopper.

(This may be colored a delicate green with Leaf Green Vegetable Paste.)

Pineapple Preserves

Mrs. C. Sullivan.

Pineapples.

Sugar.

Peel and cut into very thin slices fresh pineapples. Cover with sugar and let stand an hour or two. Add more sugar and cook until the preserves are thick and waxy.

Chinese Plum Jelly

Annie G. Barley.

Made like Santol Jelly. The plums come in May or June, the santols later. In all these jellies, let the fruit appear above the water, for if too much water is put in, it has to boil away, and jelly is dark and thick. Seal tight, as jellies in this climate ferment even if covered with paraffin.

Roselle Jelly (A)

Wash the calyxes well, put them into a saucepan of granite ware with just enough water to cover the calyxes; boil until soft. Strain the mass thru a jelly bag. Measure the juice and add an equal amount of sugar. Cook until jelly is formed which will be in ten or twenty minutes.

Roselle Jelly (B)

Wash the calyxes well, add one liter of water to two heaping liters of calyxes and boil until soft. Strain thru a jelly bag. To each liter of juice add one-half liter of sugar. Dissolve the sugar in the juice, then cook over a slow fire about twenty minutes or until the sirup jellies. Do not stir the sirup while boiling.

Roselle Sauce

Use one liter of water to four liters of seeded calyxes.Cook to a jam, cool and sweeten to taste.

Santol Jelly

Annie G. Darley.

santols

sugar, equal parts with juice

Wash the fruit thoroughly. Cut up without paring into eighths, taking out the seeds. Barely cover the fruit with water and boil until the fruit is soft. Squeeze the fruit through a cloth. Take equal parts of juice and sugar. When measured, put the juice on the stove to come to a boil and put the sugar in the oven to heat through, being careful not to scorch it. When both are hot, put in the sugar. This process makes it jelly faster and gives a clearer jelly. Barely cover the seeds and boil, but be careful as the pulp burns to the bottom readily. Squeeze through a cloth and treat the seed juice in the same way as the fruit juice. The seed jelly will be lighter than the fruit jelly. Do not cook after it jellies.

Santol Preserves

Mrs. Nicolas Zamora.

santols.

lime (1/2 cents worth).

sugar.

Boil the fruit in water. Peel, cut up and take out the seeds. Put in water again and mix in half a cent's worth of lime for every fifty santols. Leave in the lime water one day, and then wash through two waters. Dry in the sun until the water all disappears. Make a syrup of sugar and water. When it has boiled to the consistency desired, put in the santols.

Tamarind Marmalade

1 pint tamarinds.

To each cup cooked tamarinds 3 cups sugar.

Shell tamarinds, cover with boiling water and boil one hour. Then pass through a sieve. For every cup of tamarind, add three of white sugar, then boil one hour.