kettle with boiling water enough to cover them again, and boil until
they begin to open and some of the juice is extracted ; pour off the
liquid and strain it ; to each pint of juice add one pound of white sugar;
return to the kettle and boil from twenty to thirty minutes, as it may
require. The plums may be used for sauce or pies and are as good as
though they had not gone through the above operation.
WILD PLUM JELLY.
Fill your preserving kettle with the plums, and cover them with water ;
let come to a boil, and as soon as they begin to burst drain off the water
and throw it away (it is not fit for use on account of its extreme bitter-
ness) ; fill up your kettle again with water, and let boil till the plums
have cooked to pieces ; drain off, and to every pint add one-half pint of
sugar✪ Wild Plum Jelly and cook until it jells.
For jam, take the pulp left after you drained off the water for your
jelly, and for every pound add a pound of sweetening, equal proportion
of sugar and molasses, or all sugar, if preferred, and cook until reduced
to a jam. This makes a most delightful tart for winter.
QUINCE JELLY.
Peel, cut up and core some fine ripe quinces; put them in sufficient
cold water to cover them and stew gently till soft, but not red. Strain
the juice without pressure, weigh, and to every pound of juice allow
one pound of crushed sugar; boil the juice twenty minutes, add the
sugar and boil again until it jellies — about a quarter of an hour ; stir
and skim well all the time ; strain through thin cloth into your jelly
glasses and when cold cover it. The remainder of the fruit can be made
into marmalade with three-quarters of a pound of sugar and a quarter
of a pound of juicy apples✪ Quince Jelly to every pound of quinces, or it can be made
into pies or tarts.
RHUBARB JELLY.
Wash the stalks well but do not peel them ; cut into pieces about an
inch long, put them into a preserving kettle with about half enough
water to cover and boil to a soft pulp ; strain through a jelly bag. To
each pint of this juice add a pound of sugar✪ Rhubarb Jelly (loaf is best) ; boil again,
skimming often, and when it jellies on the skimmer remove it from the
fire and put into pans.
STRAWBERRY JELLY.
Take small berries, do not stem them, but strain through a cloth or
jelly strainer; put the juice on the stove, and boil twenty minutes.
Then measure a pint of juice and a pint and a third of sugar✪ Strawberry Jelly, set on and
boil from fifteen to twenty minutes longer. Let it drop off the spoon :
when it drops off thick and heavy it will jelly. Then take it off and fill
the glasses, having previously dipped them in cold water, so that the
jelly will turn out nicely.
520 MEATS.
MEATS.
GENERAL REMARKS.
Page 434 · 4 recipe records on this page
Presented as published in 1886. 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
kettle with boiling water enough to cover them again, and boil until they begin to open and some of the juice is extracted ; pour off the liquid and strain it ; to each pint of juice add one pound of white sugar; return to the kettle and boil from twenty to thirty minutes, as it may require. The plums may be used for sauce or pies and are as good as though they had not gone through the above operation.
WILD PLUM JELLY.
Fill your preserving kettle with the plums, and cover them with water ; let come to a boil, and as soon as they begin to burst drain off the water and throw it away (it is not fit for use on account of its extreme bitterness) ; fill up your kettle again with water, and let boil till the plums have cooked to pieces ; drain off, and to every pint add one-half pint of sugar and cook until it jells.
For jam, take the pulp left after you drained off the water for your jelly, and for every pound add a pound of sweetening, equal proportion of sugar and molasses, or all sugar, if preferred, and cook until reduced to a jam. This makes a most delightful tart for winter.
QUINCE JELLY.
Peel, cut up and core some fine ripe quinces; put them in sufficient cold water to cover them and stew gently till soft, but not red. Strain the juice without pressure, weigh, and to every pound of juice allow one pound of crushed sugar; boil the juice twenty minutes, add the sugar and boil again until it jellies — about a quarter of an hour ; stir and skim well all the time ; strain through thin cloth into your jelly glasses and when cold cover it. The remainder of the fruit can be made into marmalade with three-quarters of a pound of sugar and a quarter of a pound of juicy apples to every pound of quinces, or it can be made into pies or tarts.
RHUBARB JELLY.
Wash the stalks well but do not peel them ; cut into pieces about an inch long, put them into a preserving kettle with about half enough water to cover and boil to a soft pulp ; strain through a jelly bag. To each pint of this juice add a pound of sugar (loaf is best) ; boil again, skimming often, and when it jellies on the skimmer remove it from the fire and put into pans.
STRAWBERRY JELLY.
Take small berries, do not stem them, but strain through a cloth or jelly strainer; put the juice on the stove, and boil twenty minutes. Then measure a pint of juice and a pint and a third of sugar, set on and boil from fifteen to twenty minutes longer. Let it drop off the spoon : when it drops off thick and heavy it will jelly. Then take it off and fill the glasses, having previously dipped them in cold water, so that the jelly will turn out nicely.
GENERAL REMARKS.
Records on this page
Wild Plum JellyQuince JellyRhubarb JellyStrawberry Jelly