* Peach Marmalade.
Put the peaches in a wire basket, and plunge them
into boiling water for two minutes. On taking them
from the water, rub off the skin with a coarse towel ;
then cut the peaches in halves, and take out the stones.
Measure the fruit, and put it in the preserving-kettle. To
six quarts of peaches put one quart of water. Cover, and
cook for an hour ; then add three quarts of granulated
836 MISS PAKLOA'S KITCHEN COMPANION.
sugar, and cook for an hour longer, stirring frequently.
The marmalade should be thick, smooth, and rather glossy
at the end of that time. Put it up in small jars or tum-
blers. When cold, cover with round pieces of stiff white
paper that have been dipped in brandy, and then paste
larger and thicker covers over the first, unless there be
metal or glass covers for the jars or tumblers.
* Raspberry Jam.
Pick eight quarts of the fruit free of leaves, stones,
and imperfect berries. Put it in the preserving-kettle,
and cook slowly for half an hour ; then break the fruit
with a spoon, and press it against the side of the kettle.
Dip out one pint and a half of the juice. Now add five
pints of granulated sugar to the fruit, and cook for half
an hour longer. Put in small jars, and seal. Keep in a
cool, dry place.
Put one pint of sugar with the juice, and boil for ten
minutes ; then pour into a hot jar, and seal. It may be
used in the winter for flavoring dishes for dessert. Or
the juice may be used in making jelly.
* Blackberry Jam.
Put eight quarts of berries in a preserving-kettle, and
cook slowly for two hours ; then add three quarts of
sugar, and cook for half an hour longer. Put in small
jars, and seal while hot.
Brandied Fruit.
This is an easy way to preserve fruit and retain its
natural flavor. Only choice fruit should be used. Put
into a two-gallon jar a quart of brandy and three pounds
of granulated sugar✪ Peach Marmalade. Then, as various kinds of fruit
may be obtained, add a pound of sugar with each pound
of fruit. Begin with strawberries, and from time to
time put in large, rich cherries from which the stones
PRESERVING. 837
have been removed, bananas, apricots, raspberries, pine-
apples, peaches, etc. Keep in a cool place, and stir
every few days until the last of the fruit has been
added.
The quantity of brandy and sugar mentioned at the
outset will bear seven or eight pounds each of fruit and
new sugar. When all the fruit has been pxit in, cover
the jar with a paper wet in brandy, and tie a second
paper over the first ; or the fruit may be transferred to
a number of small jars. Fruits like pineapples, peaches,
etc., should be pared and cut before they are put into
the large jar.
Braiidied fruit is nice to serve with ice-cream or to
freeze with it. Half a pint is enough with a gallon of
cream, and it should be added, in small pieces, when the
cream is half frozen.
JELLIES.
Page 442 · 5 recipe records on this page
Presented as published in 1887. 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
* Peach Marmalade.
Put the peaches in a wire basket, and plunge them into boiling water for two minutes. On taking them from the water, rub off the skin with a coarse towel ; then cut the peaches in halves, and take out the stones. Measure the fruit, and put it in the preserving-kettle. To six quarts of peaches put one quart of water. Cover, and cook for an hour ; then add three quarts of granulated
sugar, and cook for an hour longer, stirring frequently. The marmalade should be thick, smooth, and rather glossy at the end of that time. Put it up in small jars or tumblers. When cold, cover with round pieces of stiff white paper that have been dipped in brandy, and then paste larger and thicker covers over the first, unless there be metal or glass covers for the jars or tumblers.
* Raspberry Jam.
Pick eight quarts of the fruit free of leaves, stones, and imperfect berries. Put it in the preserving-kettle, and cook slowly for half an hour ; then break the fruit with a spoon, and press it against the side of the kettle. Dip out one pint and a half of the juice. Now add five pints of granulated sugar to the fruit, and cook for half an hour longer. Put in small jars, and seal. Keep in a cool, dry place.
Put one pint of sugar with the juice, and boil for ten minutes ; then pour into a hot jar, and seal. It may be used in the winter for flavoring dishes for dessert. Or the juice may be used in making jelly.
* Blackberry Jam.
Put eight quarts of berries in a preserving-kettle, and cook slowly for two hours ; then add three quarts of sugar, and cook for half an hour longer. Put in small jars, and seal while hot.
Brandied Fruit.
This is an easy way to preserve fruit and retain its natural flavor. Only choice fruit should be used. Put into a two-gallon jar a quart of brandy and three pounds of granulated sugar. Then, as various kinds of fruit may be obtained, add a pound of sugar with each pound of fruit. Begin with strawberries, and from time to time put in large, rich cherries from which the stones
have been removed, bananas, apricots, raspberries, pineapples, peaches, etc. Keep in a cool place, and stir every few days until the last of the fruit has been added.
The quantity of brandy and sugar mentioned at the outset will bear seven or eight pounds each of fruit and new sugar. When all the fruit has been pxit in, cover the jar with a paper wet in brandy, and tie a second paper over the first ; or the fruit may be transferred to a number of small jars. Fruits like pineapples, peaches, etc., should be pared and cut before they are put into the large jar.
Braiidied fruit is nice to serve with ice-cream or to freeze with it. Half a pint is enough with a gallon of cream, and it should be added, in small pieces, when the cream is half frozen.
Records on this page
Peach MarmaladeRaspberry JamCurrant JellyBlackberry JamBrandied Fruit