Marmalades may be made of the entire fruit, or of equal parts of fresh cooked fruit and the pulp from which jelly has been made. In either case, rub the fruit pulp through a granite ware puree sieve with a wooden pestle. Put over the fire, and let cook until it is quite thick, then add three-fourths as much sugar as there was of the pulp, and cook until it is again thick and glassy in appearance, then pour into sterilized vessels, and when cold cover with paraffine. Jams and marmalades will usually be found much better in quality when made by gently simmering the fruit until almost sufficiently cooked before adding the sugar.
Cover the bottom of a wire basket with peaches, plunge into boiling water for a minute, put into cold water a little while, then drain and peel the skins off with a silver knife. Cut the peaches in halves. Remove the stones, and crack a few of them, as they will improve the flavor of the fruit if cooked with the peaches. Cook the peaches in a little water until soft, then mash them and evaporate the water until the mixture is thick. Now add the sugar, and cook until it thickens again and has a glassy surface. Pick out the pits before mashing.
Prepare the rhubarb, cut into lengths, and put in a stone jar. Set the jar in a pan of water in the oven, cover it, and let cook until the rhubarb is tender. Then mash every particle of it fine, and to a gallon jar of the uncooked rhubarb add the grated yellow rind and the juice of two lemons. Mix the grated rind with the sugar. Set the rhubarb in a porcelain lined or granite ware kettle on the range, and cook until thick. Use same amount of sugar as rhubarb. The rhubarb can as well be cooked in the ordinary way, but is a little more delicate this way.
Make in the same way as rhubarb marmalade, except use one-third as much apple as there is rhubarb, and leave out the lemons.
Soft juicy fruits, as raspberries, blackberries, etc., can be made into marmalades, without the addition of fresh fruit, after draining in the jelly bag. Simply put through the sieve to remove the seeds.
Prepare the grapes for cooking, put into the preserving kettle, and cook until soft, then mash through the sieve, leaving skins and seeds. Put these into a bowl, pour a little boiling water over them, stir up, Strain this into the pulp, and cook as before. Measure the pulp, and use an equal amount of sugar.
Weigh five pounds of ripe tomatoes and half as much sugar, either white or brown. Scald and pare the tomatoes, take out the hard part, and cook the tomatoes until soft, then strain through a puree sieve. Put the pulp over the fire, and add to it one cup of good vinegar. Boil until quite thick, then add the sugar and boil again until it thickens. Slice two lemons and cook with it, after straining through the puree sieve.
Green tomatoes may be used in the same way.
One cup of cooked tomato. One cup of sugar. Three thin slices of lemon. Two teaspoonfuls of vinegar.
The vinegar may be left out and only three-fourths of a cup of sugar used.
Pare, core, and quarter tart apples. Place in a preserving kettle with water enough to just show through the fruit. Cook until thick, stirring occasionally; then add three-fourths as much hot sugar as there is of pulp. Cook until a thick paste is formed, stirring enough to keep from burning, and then add spices to taste. Cook only a few minutes, and turn into jars. Cover with paper or paraffine wax.
When making crabapple jelly, use the nicest of the fruit for this, but put the cullings to cook at the same time. Use the pulp which is left from the jelly-making, and the cullings cooked soft, for marmalade. Force these through a granite ware colander with a wooden pestle, and boil until quite thick, - almost thick enough to stand up when a spoonful is put on a cold plate. Add as much sugar as there is pulp, and cook until the wooden spoon will rest on the top of the cooking marmalade without sinking, then put into a clean stone jar, cover the top with hot paraffine, and tie a paper over this. Keep in a cool, dry place.