Rhubarb Jam. — Peel and cut the rhubarb into
one and a half inch lengths; allow a pound of sugar
to each pound of rhubarb, and lib. of dried figs✪ Rhubarb Jam cut
up for every 51b. of fruit. Let the rhubarb stand,
after cutting up, for twenty-four hours, covered with
the sugar ; then boil the juice that will have run
from it for twenty minutes, after which add the fruit
and the figs, and boil together for twenty minutes
longer. This is an old Scotch recipe, and varies in
almost every household as some add ground ginger
to it, others the grated rind and juice of four lemons,
or 2oz. of blanched and shred sweet almonds, &c.
Orange Flower Conserve. — Mince the flowers, add
to them the juice of a lemon, and then mix it with
sugar (cooked), till on lifting it in the skimmer, and
blowing through the latter the sugar flies off in great
sparks ; let this all boil up a few times, then run it
into moulds and dry in the stove. Take double the
weight of sugar you have of blossoms.
Rose Flower Conserve. — Einse and pound some
fine rose leaves when at their freshest and sweetest,
taking 7oz. of rose leaves to the pound of sugar, and
cook till the syrup from the sugar is all absorbed ;
then moisten with a few drops of good rose water,
pour it out on a wet board, and cut up into con-
venient pieces when quite dry.
Apricot Conserve. — Peel some perfectly ripe
apricots, and throw them as done into cold water ;
then place them in boiling water, only removing them
when they rise to the surface ; draw the pan from
e 2
52
PICKLES AND PRESERVES.
the fire, and let the fruit get cold in this water, then
return them to the fire in the same water, and let
them cook (but without boiling) till they yield to
the application of your finger. Now strain them
from the water, drain them, and then dust them with
plenty of sugar ; let the sugary side dry thoroughly
before turning them gently to sugar the other side in
the same way. They are quickest dried at the mouth
of a slack oven. They should eacSi be placed in
little paper cases, with paper in between to prevent
their touching. Greengages are delicious this way.
Orange and Lemon Peel to Candy. — Put the whole
peels from the fruit into salt water for a few days,
then lift them out and boil in fresh water till they
are soft enough to be pierced with the head of a pin ;
now drain and put them aside. Boil lib. of loaf
sugar in half a pint of water for five minutes, then
pour it on to the peel ; let this stand for a week,
then drain off the syrup, bring it to the boil again,
at once lay in the peel, and let it all boil gently to-
gether till the peel looks clear ; it can now be turned
into a wide-mouthed bottle or jar (being careful
it is entirely covered with syrup), and covered down.
It is extremely useful for all household purposes in
this way ; or if wanted candied, spread the peel
out on a dish to cool, then powder it well with caster
sugar, and leave it till dry, when it cau be stored in
airtight tins.
Raw Fruit Preserve. — This is a German compote,
and one as easy to make as it is useful. Into a 71b.
jam jar put a pint of rum or brandy (or, indeed, any
spirit to taste), and lib. of caster sugar, then lay in
JAMS, JELLIES, AND PASTES.
53
✪ Raw Fruit Preserve
Page 26 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rhubarb Jam. — Peel and cut the rhubarb into one and a half inch lengths; allow a pound of sugar to each pound of rhubarb, and lib. of dried figs cut up for every 51b. of fruit. Let the rhubarb stand, after cutting up, for twenty-four hours, covered with the sugar ; then boil the juice that will have run from it for twenty minutes, after which add the fruit and the figs, and boil together for twenty minutes longer. This is an old Scotch recipe, and varies in almost every household as some add ground ginger to it, others the grated rind and juice of four lemons, or 2oz. of blanched and shred sweet almonds, &c.
Orange Flower Conserve. — Mince the flowers, add to them the juice of a lemon, and then mix it with sugar (cooked), till on lifting it in the skimmer, and blowing through the latter the sugar flies off in great sparks ; let this all boil up a few times, then run it into moulds and dry in the stove. Take double the weight of sugar you have of blossoms.
Rose Flower Conserve. — Rinse and pound some fine rose leaves when at their freshest and sweetest, taking 7oz. of rose leaves to the pound of sugar, and cook till the syrup from the sugar is all absorbed ; then moisten with a few drops of good rose water, pour it out on a wet board, and cut up into convenient pieces when quite dry.
Apricot Conserve. — Peel some perfectly ripe apricots, and throw them as done into cold water ; then place them in boiling water, only removing them when they rise to the surface ; draw the pan from
e 2
the fire, and let the fruit get cold in this water, then return them to the fire in the same water, and let them cook (but without boiling) till they yield to the application of your finger. Now strain them from the water, drain them, and then dust them with plenty of sugar ; let the sugary side dry thoroughly before turning them gently to sugar the other side in the same way. They are quickest dried at the mouth of a slack oven. They should each be placed in little paper cases, with paper in between to prevent their touching. Greengages are delicious this way.
Orange and Lemon Peel to Candy. — Put the whole peels from the fruit into salt water for a few days, then lift them out and boil in fresh water till they are soft enough to be pierced with the head of a pin ; now drain and put them aside. Boil lib. of loaf sugar in half a pint of water for five minutes, then pour it on to the peel ; let this stand for a week, then drain off the syrup, bring it to the boil again, at once lay in the peel, and let it all boil gently together till the peel looks clear ; it can now be turned into a wide-mouthed bottle or jar (being careful it is entirely covered with syrup), and covered down. It is extremely useful for all household purposes in this way ; or if wanted candied, spread the peel out on a dish to cool, then powder it well with caster sugar, and leave it till dry, when it can be stored in airtight tins.
Raw Fruit Preserve. — This is a German compote, and one as easy to make as it is useful. Into a 71b. jam jar put a pint of rum or brandy (or, indeed, any spirit to taste), and lib. of caster sugar, then lay in
Records on this page
Rhubarb JamRaw Fruit Preserve