The art of German cooking and baking

Preparation: The peaches are peeled very thin, cut into pieces and boiled in the water until soft. Rub through a sieve. Moisten the sugar with water and boil 5 minutes, skim it, add the fruit and boil 20 minutes, stirring constantly. Pour it into glasses or jars, cover with a brandy paper when cold and close up the glasses or jars tightly. Remarks: You can add to the marmalade some kernels of peaches and cut the peaches into very small pieces without rubbing them through a sieve. Through the long cooking much of the fruit flavor is lost. No. 48— APRICOT MARMALADE. 1 lb. of apricots % cup of water % lb. of sugar Brandy paper The preparation is the same as that of peach marmalade. See No. 47, Peach Marmalade. No. 49— PLUM MARMALADE. 1 lb. of large, blue plums % lb. of sugar, scant % cup of water Preparation: Peel and stone the plums, then slice into narrow strips. Boil the sugar and water 1 minute, skim, add the sliced plums and boil until soft and thick but not mushy. Then fill them into glasses or jars, cover with a brandy paper and close them up tightly. No. 50— RASPBERRY MARMALADE. 1 lb. of raspberries % cup of sugar Brandy paper The preparation of raspberry marmalade is the same as that of strawberry marmalade. See No. 38, Strawberry Marmalade. — 350 — No. 51— PLUM JAM. 30 lbs. of plums 1 lemon rind 2 tsps. of ground cloves 2 tsps. of ground cinnamon 1 small piece of ginger 10 green nuts Preparation: Wipe the plums with a cloth, stone them and Boil 4 hours while stirring constantly with a wooden ladle. After this time put in the spices and boil the jam until it is thick, then pour it into stone jars, put these into the oven to dry a little over the top and tie them up with paper, or strew cinnamon on thickly before tying them up. Store the jam in a cool, airy place but never in the cellar ; this way it will keep for years. No. 52— PEAR JAM. 5 lbs. of pears 2 lbs. of sugar 1 qt. of water 1 tsp. of cinnamon Preparation : Quarter the pears and boil in the water until tender. When you preserve pears, you may use the peelings for jam by boiling them with the pears and rubbing them through a sieve. Then put the jam back on the stove and boil it until it gets thick, stirring constantly. While it is boiling, add sugar and cinnamon ; fill it into stone jars, cover with ground cinnamon when cold, tie up the jars well and keep them in a dry, airy place. No. 53— MIXED MARMALADE. 1 lb. of apples 1 lb. of quinces 1 lb. of pears 1 lb. of melon 1 lb. of yellow plums 1 stick of cinnamon 1 lb. of peaches 2 qts. of water 3 lbs. of sugar Brandy paper Preparation : Wipe the fruit with a cloth, slice it and boil with the water and cinnamon until very soft. Then rub through a fine sieve, add the sugar and boil until it thickens, stirring constantly. Fill it into jars or glasses ; when cold, cover with a brandy paper and close them up tightly. No. 54— GRAPE JELLY. 1 cup of grape juice 1 cup of sugar Brandy paper Preparation: Wash the grapes, boil with a little water until they burst, then pour them into a muslin bag and let the juice run into a dish. After it has settled, pour the clear juice off carefully from the settlings and to every cup of juice take one cup of sugar. Now boil it down until it jellies, skim it and fill into glasses, cover with a brandy paper when cold and close up tightly. —351— The Preparation of Fruit Juices or Syrups. No. 55— RASPBERRY SYRUP. 1 lb. of raspberries 1 lb. of sugar