Peach Marmalade

Put some ripe autumn peaches that have been peeled and stoned in layers in a deep dish, cover them thickly with crushed loaf sugar and leave them for twenty-four hours. Place the peaches in a preserving-pan putting in one pound of sugar for each pound of peaches. Boil till thick, then pass them through a fine hair-sieve. Crack the stones, peel a few of the kernels, boil them in a little thin syrup and mix with the marmalade. When cold, put it in a glass-dish, and serve.

Pineapple Marmalade

Small pineapples should be used for this, and they should be peeled, and all eyes and discolored portions carefully removed; then cut into small pieces, weigh them, and use three-quarters of a pound of crushed loaf sugar for every pound of the fruit; place the pieces of pineapple in an earthenware jar, stand the jar in a saucepan of water and boil until they become quite clear. Place the sugar in a preserving-pan with a teacupful of water for each two pounds of sugar and add the fruit, when the whole may be boiled for half an hour. Then move the pan off the fire and let the marmalade cool, when it should be placed in jars. Put a round of white paper soaked in brandy on each jar, then cover with heavy paper tying it down well.

Plum Marmalade

Stone and peel some ripe plums and lay them in a deep dish and cover them thickly with caster-sugar, place in a cool spot and leave until the following morning. Put them in a preserving-pan with one pound of crushed loaf sugar for every pound of the fruit used, weighing them after they have been stoned, and boil until they are reduced to a pulp; crack some of the stones and boil the kernels in the marmalade, then turn the marmalade into jars and leave it until quite cold. Cover over with paper, and tie down tightly.

Quince Marmalade

Peel and cut into thin slices four pounds of quinces; place them in a preserving-pan with two pounds of peeled and sliced apples and two quarts of water in which a little lemon juice has been squeezed. Place the cover on the pan and boil the contents quickly till softened; then put in three pounds of crushed loaf sugar and stir it over the fire with a wooden spoon until of a thick paste. Remove the pan from the fire, pour the marmalade into jars and leave it until cold. Place brandied paper in each jar and tie them down.

Raspberry Marmalade

To each pound of raspberries allow one-half pound of sugar. Hull and pick the raspberries, pass them through a sieve and place the pulp over the fire; stir it continually until it is reduced to one-half. Have ready some clarified sugar boiled to the ball degree (see Sugar Boiling), and when the raspberry pulp is reduced to half its original quantity pour it over; stir them well together, give the marmalade a few boils, take it from the fire, allow it to cool a little and put it into pots. When quite cold lay over the marmalade in each pot a piece of white paper dipped in brandy and cover air-tight.

Rhubarb Marmalade

String and cut into very small pieces four stalks of rhubarb. Peel thin half a dozen oranges and cut the rind into thin shreds; free the oranges from all the white pith, cut them into slices, and remove the seeds. Put the rhubard into the pan with the oranges, their peels and one and one-half pounds of coarsely-crushed loaf sugar and stand the pan over a slow fire. Stir the mixture until reduced to the usual consistency of marmalade; then turn it into jars and leave it till the following day. Place in each jar a round of white paper that has been dipped in brandy, cover them with parchment and tie down. This marmalade is delicious, and will keep for quite a long time.