Crab Apple Jelly

Put them in a kettle and cover them with water. Let them boil till they burst, then strain them through a flannel bag.

To every pint of juice put one pound sugar. Boil hard for fifteen minutes. Skim well. When done put into glasses before it cools.

Currant Jelly. No. I

Strip the currants from the stalk, then put them in a kettle and cook them until the juice is extracted, then boil the juice twenty minutes. Add one pound sugar (heat the sugar in a pan before adding it) to one pint of juice, and boil it five minutes longer. When done, if it is not perfectly clear, strain it while hot through a piece of muslin, and put it into glasses. It is just as well not to let it boil any more after the sugar has been added, but to let it stand and thoroughly dissolve.

Currant Jelly

Ten pounds of currants make seven pounds of jelly. Put in a preserving kettle, add to that quantity one and one-half pints of water. Boil them well down. Strain through a flannel bag. To one pint of juice, add one pound of white sugar. Put the juice in the kettle. When it comes to a boil, stir in the sugar slowly, until it boils; then remove from the fire, pour into jars or glasses. Let it remain open a while, before sealing.

Gooseberry Jelly

Wash the berries, and put them into a kettle with some water to cook them. When they soften let them boil hard twenty minutes, and set them away in the kettle overnight. Then squeeze them through a cloth, and allow one pound sugar to one pint of juice. Let the juice heat up, add the sugar gradually, and let it stand until dissolved, but do not let it boil.

Blackberry Jam

Choose large, fully-ripe blackberries, weigh them, and allow three-quarters pound of sugar to a pound of fruit. Mash sugar and fruit together. Put the whole into a preserving kettle. Skim it while boiling, and stir it frequently. Let it boil until it thickens. When done put it in small pots or glasses, and when cold cover with brandy paper, and paste or tie them close. Any kind of fruit may be made into jam by following these directions. Peaches are nicer (small ones) with the skin on.

Chopped Apple Preserve

Take equal quantities of granulated sugar and apples. To every three pounds sugar put one pint water. Boil in a thick syrup with one ounce of race ginger. Chop the apples in pieces half an inch square. Boil them in the syrup until clear.

Preserved Strawberries

To every pound of fruit put one pound of pulverized loaf sugar. When they are half done drop in a small piece of alum the size of a filbert to every five pounds.

Green Tomato Jam

Sixteen pounds of green tomatoes, ten large lemons, ten pounds of sugar. Pare the tomatoes, and add three-quarters of a pound of green ginger.

Peach Cakes

Take dry soft peaches and peel them. Then spread them on dishes, and mash them till they are reduced to a pulp, but do not mash until the juice comes out. Weigh them before mashing, and allow a quarter pound white sugar to one pound of fruit. Mix the sugar and peaches, and spread it out on plates or dishes to dry. When they are dry enough to handle make them into cakes about the size and thickness of water crackers. Put them back on the dishes, and turn them over every morning. When dry pack them in sugar.

Home-Made Raisins

Gather the grapes when ripe; after washing them on the bunches pick them off. Make a thick syrup of two pounds of sugar and one pint of water. Drop the grapes into the kettle, and keep them in the syrup until they split open, when most of the side will settle in the kettle. Skim them out, and after drying them on plates pack them down in sugar. The same syrup can be used several times. These are very good in puddings or cake.

Candied Oranges

Choose fine sweet oranges; peel and quarter them. Make a syrup of one pound of sugar to a pint of water, and let it boil till it comes to the candying point. Dip the oranges into this candied syrup, and place them on a sieve to drain. Put this sieve over a large flat dish that will catch the dripping syrup, and let the oranges remain so in a warm place until the candied syrup upon them is dry and crystallized.

Peach Leather

Take ripe peaches, cut them up, and cook them so they can be rubbed through a cullender. Then put them in a kettle with very little sugar, say about two pounds to a large kettle full. (I have made them best without any sugar at all as they dry better.) Cook them a little more, then spread them very thin on large tin waiters, such as are made with drying fruit. Place them in the hot sun. In four days they should be dry enough to take off. Cut them in thin strips, and roll up in shapes with white sugar. Apple, pear, or quince leather is made in the same way.

Conserved Peaches Or Pears

Take nice ripe peaches or pears, and peel them. Have ready a syrup of one pound of sugar to four of fruit. Boil the fruit in the syrup about half an hour; spread it on dishes and dry it in the hot sun. When dry roll them in sugar, and pack in jars.