1. Boil syrup gently, remove scam; the time necessary
for cooking varies, — for acid fruits with much pectin as
currants and grapes, about 8 to 10 mins. — for less acid fruits,
as apples, about 15 to 20 mins. If cooked too long, the
jelly will be strong in flavor and tough.
2. Test by placing a drop of syrup on a cold plate, — it
holds its shape when jelly is ready for bottling.
Bottling and Sealing of Jelly
1. Pour into hot, sterilized glasses; let stand until cold.
2. Cover top with melted parowax.
GRAPEFRUIT AND ORANGE MARMALADE.
1 grapefruit.
1 orange.
1 lemon.
12 c. water.
10 c. sugar.
Juice 1 lemon✪ Fruit and Orange Marmalade.
1. Wipe the fruit; squeeze out juice; reserve seeds.
2. Cut rind into very fine strips.
3. Put rind and juice in kettle, add 11 c. water; cover,
let stand over night.
4. Cover seeds with 1 c. water; cover, let stand over
night; in morning, add water from seeds to rind, tie seeds in
cheesecloth and put into kettle.
5. Boil, uncovered, until rind is very soft and liquid has
been reduced to about one-half. Remove seeds at end of
first hour.
C.R.— 13
180
CANADIAN COOK BOOK
6. Test fruit juice for pectin.
7. Add sugar, heated; stir till dissolved; cover, heat to
boiling, then boil uncovered 10 to 20 mins. or until syrup
will jell.
8. Add lemon juice; remove from heat; pour into sterile
bottles; seal when cold.
GRAPE JAM.
c. I 4 lbs. grapes.
^ c. I 3 lbs. sugar✪ Grape Jam.
1. Pick over, wash and remove grapes from stems.
2. Weigh; estimate amount of sugar required.
3. Press pulp from skins; reserve skins.
4. Heat pulp and cook gently until very soft.
5. Press through a sieve to remove seeds.
6. Add skins to pulp and cook 5 mins.
7. Add sugar; cook gently until thick, about 10 mins.
8. Pour into sterile glasses and seal.
RHUBARB MARMALADE.
4 lbs. rhubarb.
4 lbs. sugar.
3 oranges, juice and grated rind.
2 lemons, juice and grated rind.
}/i lb. walnuts✪ Rhubarb Marmalade.
1. Wash and peel rhubarb; cut into 1" pieces.
2. Add fruit juices, rind and sugar; boil gently 30 mins.
3. Add walnuts, cut in pieces; cook 10 to 15 mins. longer
or until thick.
4. Pour into sterile glasses and seal.
APRICOT CONSERVE.
3 lbs. dried apricots.
2 (1 lb.) tins sliced pineapple.
6 c. sugar.
yi lb. almonds.
1 lemon✪ Apricot Conserve.
1. Wash apricots; soak over night in 9 c. water.
2. Cut pineapple slices into quarters, add with juice to
apricots.
CANNING, JELLY-MAKING AND PICKLING
181
3. Cook, below boiling, till tender; stir frequently.
4. Add sugar; cook 10 mins.
6. Add lemon juice and almonds, blanched and cut in
strips; cook 5 mins. longer.
6. Bottle; seal when cold.
PEACH CONSERVE.
6 qts. peaches.
8 oranges.
1 lemon.
Sugar.
1 lb. nuts✪ Peach Conserve.
1. Blanch, peel and slice peaches.
2. Squeeze juice and pulp of oranges; put rind through a
mincer or chop fine.
3. Put peaches in kettle; add fruit juice and rind.
4. Weigh; add 1 lb. sugar to 1 lb. fruit.
5. Cook until clear; stir frequently.
6. Add lemon juice and chopped nuts; cook 5 mins.
7. Bottle; seal when cold.
RASPBERRY JAM.
4 lbs. raspberries.
3 lbs. sugar✪ Raspberry Jam.
1. Pick over the berries, mash, cook gently 20 mins., stir
frequently.
2. Add sugar, cook 15 mins. or until thick.
3. Pour into glasses; seal when cold.
BLACK CURRANT JAM.
1. Remove stems and blossom from currants.
2. Wash, measure, put into kettle.
3. Add an equal quantity of water.
4. Cook until currants are tender; weigh.
Page 54 · 7 recipe records on this page
Presented as published in 1924. 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
1. Boil syrup gently, remove scam; the time necessary for cooking varies, — for acid fruits with much pectin as currants and grapes, about 8 to 10 mins. — for less acid fruits, as apples, about 15 to 20 mins. If cooked too long, the jelly will be strong in flavor and tough.
2. Test by placing a drop of syrup on a cold plate, — it holds its shape when jelly is ready for bottling.
Bottling and Sealing of Jelly
1. Pour into hot, sterilized glasses; let stand until cold.
2. Cover top with melted parowax.
GRAPEFRUIT AND ORANGE MARMALADE.
1 grapefruit. 1 orange. 1 lemon. 12 c. water. 10 c. sugar. Juice 1 lemon.
1. Wipe the fruit; squeeze out juice; reserve seeds.
2. Cut rind into very fine strips.
3. Put rind and juice in kettle, add 11 c. water; cover, let stand over night.
4. Cover seeds with 1 c. water; cover, let stand over night; in morning, add water from seeds to rind, tie seeds in cheesecloth and put into kettle.
5. Boil, uncovered, until rind is very soft and liquid has been reduced to about one-half. Remove seeds at end of first hour.
6. Test fruit juice for pectin.
7. Add sugar, heated; stir till dissolved; cover, heat to boiling, then boil uncovered 10 to 20 mins. or until syrup will jell.
8. Add lemon juice; remove from heat; pour into sterile bottles; seal when cold.
GRAPE JAM.
c. I 4 lbs. grapes. ^ c. I 3 lbs. sugar.
1. Pick over, wash and remove grapes from stems.
2. Weigh; estimate amount of sugar required.
3. Press pulp from skins; reserve skins.
4. Heat pulp and cook gently until very soft.
5. Press through a sieve to remove seeds.
6. Add skins to pulp and cook 5 mins.
7. Add sugar; cook gently until thick, about 10 mins.
8. Pour into sterile glasses and seal.
RHUBARB MARMALADE.
4 lbs. rhubarb. 4 lbs. sugar.
3 oranges, juice and grated rind. 2 lemons, juice and grated rind. }/i lb. walnuts.
1. Wash and peel rhubarb; cut into 1" pieces.
2. Add fruit juices, rind and sugar; boil gently 30 mins.
3. Add walnuts, cut in pieces; cook 10 to 15 mins. longer or until thick.
4. Pour into sterile glasses and seal.
APRICOT CONSERVE.
3 lbs. dried apricots.
2 (1 lb.) tins sliced pineapple.
6 c. sugar.
yi lb. almonds.
1 lemon.
1. Wash apricots; soak over night in 9 c. water.
2. Cut pineapple slices into quarters, add with juice to apricots.
3. Cook, below boiling, till tender; stir frequently.
4. Add sugar; cook 10 mins.
6. Add lemon juice and almonds, blanched and cut in strips; cook 5 mins. longer. 6. Bottle; seal when cold.
PEACH CONSERVE.
6 qts. peaches. 8 oranges. 1 lemon. Sugar. 1 lb. nuts.
1. Blanch, peel and slice peaches.
2. Squeeze juice and pulp of oranges; put rind through a mincer or chop fine.
3. Put peaches in kettle; add fruit juice and rind.
4. Weigh; add 1 lb. sugar to 1 lb. fruit.
5. Cook until clear; stir frequently.
6. Add lemon juice and chopped nuts; cook 5 mins.
7. Bottle; seal when cold.
RASPBERRY JAM.
4 lbs. raspberries. 3 lbs. sugar.
1. Pick over the berries, mash, cook gently 20 mins., stir frequently.
2. Add sugar, cook 15 mins. or until thick.
3. Pour into glasses; seal when cold.
BLACK CURRANT JAM.
1. Remove stems and blossom from currants.
2. Wash, measure, put into kettle.
3. Add an equal quantity of water.
4. Cook until currants are tender; weigh.
Records on this page
Fruit and Orange MarmaladeGinger PearsGrape JamRhubarb MarmaladeApricot ConservePeach ConserveRaspberry Jam