Quince Jelly And Marmalade

Take one peck of quinces and wash them. To this add three quarts of water, and boil it until the fruit is soft, then put them into a cullender and let the liquid drain through. Strain it through a flannel; add one pound sugar to one pint of liquid, and boil it until it jellies. Sift what is left in the cullender through it. Then to two quart bowls of quince put three pints of sugar; stir it well; put it over the fire and stir it twenty minutes. Then put it into bowls and cover with paper.

Orange Marmalade

Peel the oranges, and cut the peel into thin slices, then throw them into cold water. Boil them until tender. Take all the rind and tough skin from the oranges. Make a syrup, allowing one pound of sugar to a pint of water, and a pound of oranges mixed with the peel. Boil all together for two hours, or until done. Put it into moulds. When cold it is ready for use.

Green Tomato Preserve

One peck of green tomatoes. After paring them slice them. Cut up six lemons, take out the seed, add six pounds of sugar, and boil until done. Green ginger is an improvement.

Melon Marmalade

Pare and weigh the watermelon rinds, and lay them in strong brine for a week; soak in water until fresh enough, and then boil in water till they are tender. Take half a pound white sugar to one pound of the rind; let it boil till it begins to thicken. Add one box of dissolved gelatine to twelve pounds of marmalade. Stir it frequently, and let it boil until you can slice it. When cold flavor with lemon.

Brandy Peaches

Take fresh, ripe, clingstone peaches, pour boiling lye over them, and rub off the down with a coarse cloth. Make a syrup of half a pound of sugar to each pound of peaches. Boil and skim the syrup, put in the peaches, and let them boil fifteen minutes; take them out of the syrup and cool them on a dish. Boil the syrup again to one-half, and let it cool. When cool add an equal quantity of French, apple, or peach brandy, and stir it well. When the peaches have cooled put them in a jar and pour on the syrup. Close the jar tight.

Grape Jam

One peck fox grapes, quarter peck good apples (cooking apples), seven pounds sugar. Pour a little water to the grapes, then set them over the fire and let them come to a boil. Then strain them through a cullender. Stew the apples and add them with the sugar to the grape juice. Cook until stiff.

Raspberry Preserve

To every pound of fruit allow one pound of white sugar pounded, and let it boil twenty minutes without stirring it. When done, put it into small glasses as directed for strawberries, and set it in the sun for some time.

Plum Jelly

Take sound ripe plums (if damsons, an incision must be made in them), put them in a stone jar, cover it with bladder, and place it in a deep pan of water over the fire. Let the water boil gently till all the juice has come from the fruit. Strain through a jelly bag, and boil with an equal weight of loaf sugar, stirring all the time. This should cook for about twenty minutes.