Peel fruit and remove eyes, cut in whole slices, quarter slices,
shred or dice as preferred, then weigh. To each pound of fruit
allow % of a pound of sugar. P✪ Preserved Pineappleour sugar over pineapple and allow
to stand till it forms a thick syrup. Then cook slowly till pine-
apple becomes transparent. Fill sterilized jars to overflowing and
seal at once. Dolly A., Roslindale.
PRESERVED GOOSEBERRIES.
Use gooseberries that are slightly under ripe, stone them and
put in kettle with water to cover✪ Preserved Gooseberries. Boil slowly till they are tender,
then remove from water and peel off the outer skins. Weigh the
fruit and allow an equal quantity of sugar. Add sugar and fruit
to water in which they were cooked, boil till fruit is clear, then
pour into sterilized glasses and when cold cover with paraffin.
184 JELLJES, PRESERVES, PICKLES.
PRESERVED CHERRIES.
Cherries, 2 quarts. Sugar, 3 pints✪ Preserved Cherries.
Kemove pits from the cherries and place them with the sugar
in a large gruniteware kettle. Place the kettle over a very slow
fire till the sugar is dissolved in the cherry juice. Then increase
the heat till it boils and continue a slow, steady boiling for 20
minutes. Fill sterilized jars to overflowing and seal at once.
CHERRY AND CURRANT PRESERVE.
Cherries, 4 quarts. Currants, 1 quart.
Sugar, 5 quarts✪ Cherry and Currant Preserve.
Remove pits from cherries and stems from currants. Pour
over the sugar and let stand till sugar dissolves. Cook the mixture
slowly for ^ hour. Pour into sterilized jelly glasses and cover when
cold with paraffin.
PRESERVED WATERMELON RIND.
Watermelon rind, 10 pounds. Lemons, 2.
Sugar, 7 pounds. Ginger root, a small piece✪ Preserved Watermelon Rind.
Pare the green rind, using only the solid parts. Cut into small
pieces and weigh. Add sugar, lemons, sliced, and seeds discarded,
and a small piece of ginger root (this may be omitted if flavor is
not liked). Boil all together till melon is clear and juice is thick.
PRESERVED CRABAPPLES.
Crabapples. Sugar, 1 pound.
Water, 1 pint✪ Preserved Crabapples.
Boil sugar and water. Wash apples and prick to prevent
bursting. Boil in syrup till skins begin to crack. Remove apples
and drain. Boil down the syrup, pour over fruit in jars and seal
while hot.
CANTALOUPE PRESERVES.
Cantaloupe, 3 pounds. Sugar, 2 pounds✪ Cantaloupe Preserves.
Use half-ripe cantaloupes. Peel and remove seeds and cut in
small pieces. Add sugar and let stand in preserving kettle a few
hours to draw the juice. Boil till fruit is tender and syrup is
thick. Pack in sterilized jars while hot.
JELLJES, PRESERVES, PICKLES. 185
INDIA TOMATO PRESERVE.
Select firm, round tomatoes which are hardly ripe. Cut in half
from stem to blossom end, remove all seeds and drop into weak
alum water. Make a strong ginger tea, using 1 ounce of ginger root
to 1 pint of water. Allow 1 pound of sugar✪ India Tomato Preserve to each pint of ginger.
Pour this syrup over tomatoes and let boil till tender and clear.
Skim out and place on large platters in the sun covered with a sheet
of glass. Boil syrup until very thick, then reheat tomatoes in syrup,
place in glass jars and fill with syrup. Seal while hot.
J. A. C.
PRESERVED CITRON MELON.
Citron melon, 6 pounds. Lemons, 4.
Sugar, 3 pounds. Green ginger root.
Water, 3 pints✪ Preserved Citron Melon.
Page 83 · 10 recipe records on this page
Presented as published in 1916. 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
Peel fruit and remove eyes, cut in whole slices, quarter slices, shred or dice as preferred, then weigh. To each pound of fruit allow % of a pound of sugar. Pour sugar over pineapple and allow to stand till it forms a thick syrup. Then cook slowly till pineapple becomes transparent. Fill sterilized jars to overflowing and seal at once. Dolly A., Roslindale.
PRESERVED GOOSEBERRIES.
Use gooseberries that are slightly under ripe, stone them and put in kettle with water to cover. Boil slowly till they are tender, then remove from water and peel off the outer skins. Weigh the fruit and allow an equal quantity of sugar. Add sugar and fruit to water in which they were cooked, boil till fruit is clear, then pour into sterilized glasses and when cold cover with paraffin.
PRESERVED CHERRIES.
Cherries, 2 quarts. Sugar, 3 pints.
Kemove pits from the cherries and place them with the sugar in a large gruniteware kettle. Place the kettle over a very slow fire till the sugar is dissolved in the cherry juice. Then increase the heat till it boils and continue a slow, steady boiling for 20 minutes. Fill sterilized jars to overflowing and seal at once.
CHERRY AND CURRANT PRESERVE.
Cherries, 4 quarts. Currants, 1 quart.
Sugar, 5 quarts.
Remove pits from cherries and stems from currants. Pour over the sugar and let stand till sugar dissolves. Cook the mixture slowly for ^ hour. Pour into sterilized jelly glasses and cover when cold with paraffin.
PRESERVED WATERMELON RIND.
Watermelon rind, 10 pounds. Lemons, 2.
Sugar, 7 pounds. Ginger root, a small piece.
Pare the green rind, using only the solid parts. Cut into small pieces and weigh. Add sugar, lemons, sliced, and seeds discarded, and a small piece of ginger root (this may be omitted if flavor is not liked). Boil all together till melon is clear and juice is thick.
PRESERVED CRABAPPLES.
Crabapples. Sugar, 1 pound.
Water, 1 pint.
Boil sugar and water. Wash apples and prick to prevent bursting. Boil in syrup till skins begin to crack. Remove apples and drain. Boil down the syrup, pour over fruit in jars and seal while hot.
CANTALOUPE PRESERVES.
Cantaloupe, 3 pounds. Sugar, 2 pounds.
Use half-ripe cantaloupes. Peel and remove seeds and cut in small pieces. Add sugar and let stand in preserving kettle a few hours to draw the juice. Boil till fruit is tender and syrup is thick. Pack in sterilized jars while hot.
INDIA TOMATO PRESERVE.
Select firm, round tomatoes which are hardly ripe. Cut in half from stem to blossom end, remove all seeds and drop into weak alum water. Make a strong ginger tea, using 1 ounce of ginger root to 1 pint of water. Allow 1 pound of sugar to each pint of ginger. Pour this syrup over tomatoes and let boil till tender and clear. Skim out and place on large platters in the sun covered with a sheet of glass. Boil syrup until very thick, then reheat tomatoes in syrup, place in glass jars and fill with syrup. Seal while hot.
J. A. C.
PRESERVED CITRON MELON.
Citron melon, 6 pounds. Lemons, 4.
Sugar, 3 pounds. Green ginger root.
Water, 3 pints.
Records on this page
Preserved CherriesPreserved PineapplePreserved GooseberriesPreserved CherriesCherry and Currant PreservePreserved Watermelon RindPreserved CrabapplesCantaloupe PreservesIndia Tomato PreservePreserved Citron Melon