Apple Jelly

To one peck of sour, juicy apples, take two quarts of water, boil the apples until they are perfectly soft, then strain through flannel. To one pint of juice add one pint of sugar; after the sugar is dissolved strain again, and boil rapidly until done. Have ready two large fresh lemons cut in slices, over which pour the jelly boiling hot. Fine, sour, juicy apples, although they may be red, will make equally as nice jelly as lighter ones.

Blackberry Syrup

Extract the juice from the blackberries, and to every quart of strained juice allow three-quarters of a pound of loaf sugar, a heaped teaspoonful of powdered cinnamon, the same of cloves, and a large nutmeg, grated; mix the spices with the juice and sugar, and boil in a porcelain kettle, skimming it well; when cold, stir into each quart of made syrup half a pint of fourth-proof brandy, then bottle for use.

Preserved Burr Cucumbers

Take out the insides and let them lie in salt and water four days, then soak them in fresh water two hours, then boil them in fresh water with a small lump of alum and a few peach leaves, then boil in clear water, then make a syrup, allowing five pounds of sugar to four pounds of cucumbers, flavoring with lemon and ginger to your taste, in which boil your cucumbers until perfectly done. 6

Preserved Pineapple

Pare and slice the pineapple, and to every pound of fruit put three-quarters of a pound of sugar, and a pint of water to every pound of sugar; make a syrup, and boil and skim until clear, then add your fruit and boil until clear, tender, and done.

Pineapple Marmalade

Pare the pineapple and cut out the eyes, and grate; then to every pound of fruit add three-quarters of a pound of sugar, and boil until clear and done.

Preserved Cantaloupe

Cut the cantaloupe in slices and take off the rind; to eight pounds of fruit allow six pounds of sugar, one pound of green ginger, and four lemons.

Preserved Limes

Take the limes when green, put them in strong salt and water (strong enough to bear an egg), for six weeks or longer. Then put them in fresh cold water for twenty-four hours, changing the water every three hours. Cut them in halves, and clean them entirely of pulp, simmer them in saleratus water, until perfectly tender (one teaspoonful to six quarts of water), put them again in cold water for twenty-four hours, changing often. To each pound of fruit two pounds and a half of sugar, and two pints of water. Boil the syrup fifteen or twenty minutes before you put in the limes. Boil the whole one hour and twenty minutes.

How To Can Pineapple

Pare the fruit, then tear the meat from the stalk with a fork. To six pounds of fruit put two pounds of sugar. Cook thirty minutes. Then can.

How To Can Quinces

Take the parings and cores from one peck of quinces, and boil them well. Strain the liquor through a bag, and to this put five pounds sugar, then add the quinces, and boil till tender. Then can.

How To Preserve The Heart Of Watermelon

To one pound of fruit take one-half pound of white sugar, and to the fruit of one watermelon, put the rinds of six lemons, pared and cut into shreds, a few blades of mace.

Boil the fruit until clear, and boil the syrup until it thickens. Ginger is sometimes preferred for flavoring instead of lemon.

How To Preserve Pears

Pare and (if large) halve them, leaving the stems on. Place in a syrup of one pound of sugar and one-half pint of water, one pound of pears, with some green ginger and sliced lemon. Boil until clear, but boil the syrup one half hour after the pears are done.

How To Preserve Citron

Cut the citron into pieces the size and shape you fancy. Pare the green rind off. Place the citron in water, with two tablespoons of salt, and let it stand all night.

The next morning put it in clear cold water and soak one hour. Place the citron in another water in the preserving kettle, with a lump of alum half the size of an egg, and boil it until somewhat tender. Remove the fruit, and put it once more into clear cold water for one hour. To six pounds of fruit put seven and a half pounds of sugar, juice of two lemons, and the rind pared very thin and cut into shreds, six cloves, two small sticks of cinnamon, and ginger to your taste. Boil until clear and tender.