1 lb. of strawberries % lb. of sugar Preparation: The strawberries must be dry and sound. Clean them, pour water on and let stand for a few minutes, then drain in a colander. Now weigh the fruit and take % lb. of sugar to every pound of fruit. Boil the fruit and sugar a few minutes over a slow fire, then fill it at once into the jars. Close these tightly and set them upside down to test the covers. When they are cold, store them in a cool, dry place. Can also be made according to No. 13, but cook only 20 minutes instead of 2 Ihours. No. a— RASPBERRIES. 1 lb. of raspberries Vz lb. of sugar Preparation: The preparation of the raspberries is the same as that of strawberries. See No. 1, Strawberries. No. 3— PINEAPPLE. 1 lb. of pineapple % cup of water, scant % lb. of sugar Preparation: Pare and slice the pineapple, which is best done with a silver knife. Weigh the fruit after it is sliced and take to every pound of fruit % lb. of sugar and Y^ small cupful of water. Boil the sugar and water 5 minutes, skim it and put in the fruit to boil 20 minutes until it is transparent, skim it again and put it hot into the jars ; then treat the jars as in No. 1 and store them in a cool, dry place. —339— No. 4— PEACHES AND APRICOTS. 1 lb. at peaches or apricots ^, cup of water % lb. of sugar 4 peach stones Preparation: Peel the peaches or apricots very thin, cut in halves and stone them. To one pound of fruit take % lb. of sugar and ^4 cup of water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and add the fruit and boil a few minutes longer until it is soft. Do not let it get mushy. Skim tihe fruit again and fill it hot into the jars. Then treat the jars again as in No. 1 to test the covers. Store them in a cool, dry place. Remarks : The peelings may be used for jelly. See Prep- aration of Jelly. No. 5— PEACHES IN JELLY. 2 lbs. of nice, large peaches 1 pt. of water 1 lb. small peaches 3 lbs. of sugar Brandy paper Preparation: Cut the small peaches into pieces, stone them, weigh them, boil until tender in the water and drain in a colander. Now put the sugar into the fruit syrup and boil until thick, skim it and put the large peeled peaches into it whole. Boil until the fruit is tender but not mushy, then put it carefully into the jars, pour the thick syrup on, place a brandy paper over and close the jars up tightly. No. 6— APRICOTS IN JELLY. 2 lbs. of nice, large apricots 1 pt. of water 1 lb. of small apricots Brandy paper 3 lbs. of sugar✪ Apricots in Jelly Preparation: The preparation of apricots is the same as that of peadhes. See No. 5, Peaches in Jelly. No. 7— PICKLED PEACHES. 1 lb. of peaches % cup of water % lb. of sugar 3 cloves % cup of vinegar 1 small stick of cinnamon✪ Pickled Peaches Preparation: Peel the peaches, leave them whole and weigh them. Boil the given quantity of water with sugar, vinegar, cloves and cinnamon 5 minutes, skim and add the peaches. When the fruit is soft, put it into the cans or jars and pour the syrup over. If there is too much syrup, boil it down to fill the cans or jars. Cover with a brandy paper and close them up tightly. The stone jars may be tied up with parchment paper. —340— No. 8— PICKLED APRICOTS. 1 lb. of apricots % cup of water Vi lb. of sugar 3 cloves Vi cup of vinegar 1 small stick of cinnamon Preparation: The preparation of pickled apricots is the same as that of pickled peaches. See No. 7, Pickled Peaches. No. 9— APRICOTS OR PEACHES IN BRANDY. 1 lb. of apricots or peaches % cup of water % lb. of sugar 1 wineglassfuU of French brandy✪ Apricots or Peaches in Brandy Preparation: Peel and weigh the apricots or peaches. Boil the sugar and water 5 minutes and skim, then put in the fruit, boil a few minutes and put into the jars. Let the syrup boil down and pour it onto the fruit hot, then pour the brandy on top, close the jars tightly and treat them as in No. 1. Remarks : To every pound of fruit use 1 glass of brandy.

AI-modernized reading of the original text

1 lb. of strawberries % lb. of sugar Preparation: The strawberries must be dry and sound. Clean them, pour water on and let stand for a few minutes, then drain in a colander. Now weigh the fruit and take % lb. of sugar to every pound of fruit. Boil the fruit and sugar a few minutes over a slow fire, then fill it at once into the jars. Close these tightly and set them upside down to test the covers. When they are cold, store them in a cool, dry place. Can also be made according to No. 13, but cook only 20 minutes instead of 2 Ihours. No. 2— RASPBERRIES. 1 lb. of raspberries Vz lb. of sugar Preparation: The preparation of the raspberries is the same as that of strawberries. See No. 1, Strawberries. No. 3— PINEAPPLE. 1 lb. of pineapple % cup of water, scant % lb. of sugar Preparation: Pare and slice the pineapple, which is best done with a silver knife. Weigh the fruit after it is sliced and take to every pound of fruit % lb. of sugar and Y^ small cupful of water. Boil the sugar and water 5 minutes, skim it and put in the fruit to boil 20 minutes until it is transparent, skim it again and put it hot into the jars ; then treat the jars as in No. 1 and store them in a cool, dry place. —339— No. 4— PEACHES AND APRICOTS. 1 lb. at peaches or apricots ^, cup of water % lb. of sugar 4 peach stones Preparation: Peel the peaches or apricots very thin, cut in halves and stone them. To one pound of fruit take % lb. of sugar and ^4 cup of water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and add the fruit and boil a few minutes longer until it is soft. Do not let it get mushy. Skim the fruit again and fill it hot into the jars. Then treat the jars again as in No. 1 to test the covers. Store them in a cool, dry place. Remarks : The peelings may be used for jelly. See Preparation of Jelly. No. 5— PEACHES IN JELLY. 2 lbs. of nice, large peaches 1 pt. of water 1 lb. small peaches 3 lbs. of sugar Brandy paper Preparation: Cut the small peaches into pieces, stone them, weigh them, boil until tender in the water and drain in a colander. Now put the sugar into the fruit syrup and boil until thick, skim it and put the large peeled peaches into it whole. Boil until the fruit is tender but not mushy, then put it carefully into the jars, pour the thick syrup on, place a brandy paper over and close the jars up tightly. No. 6— APRICOTS IN JELLY. 2 lbs. of nice, large apricots 1 pt. of water 1 lb. of small apricots Brandy paper 3 lbs. of sugar Preparation: The preparation of apricots is the same as that of peaches. See No. 5, Peaches in Jelly. No. 7— PICKLED PEACHES. 1 lb. of peaches % cup of water % lb. of sugar 3 cloves % cup of vinegar 1 small stick of cinnamon Preparation: Peel the peaches, leave them whole and weigh them. Boil the given quantity of water with sugar, vinegar, cloves and cinnamon 5 minutes, skim and add the peaches. When the fruit is soft, put it into the cans or jars and pour the syrup over. If there is too much syrup, boil it down to fill the cans or jars. Cover with a brandy paper and close them up tightly. The stone jars may be tied up with parchment paper. —340— No. 8— PICKLED APRICOTS. 1 lb. of apricots % cup of water Vi lb. of sugar 3 cloves Vi cup of vinegar 1 small stick of cinnamon Preparation: The preparation of pickled apricots is the same as that of pickled peaches. See No. 7, Pickled Peaches. No. 9— APRICOTS OR PEACHES IN BRANDY. 1 lb. of apricots or peaches % cup of water % lb. of sugar 1 wineglassfuU of French brandy Preparation: Peel and weigh the apricots or peaches. Boil the sugar and water 5 minutes and skim, then put in the fruit, boil a few minutes and put into the jars. Let the syrup boil down and pour it onto the fruit hot, then pour the brandy on top, close the jars tightly and treat them as in No. 1. Remarks : To every pound of fruit use 1 glass of brandy.

Records on this page

Apricots in JellyPickled PeachesPickled ApricotsApricots or Peaches in Brandy

The art of German cooking and baking