The Toronto Cook Book

Pare the citrons and cut them into slices about an inch and a half thick, then into strips about the same thickness, leaving them the full length of the fruit; take out all the seeds with a small knife, then weigh, and to each pound of citron put a pound of white sugar, make a syrup; to ten pounds put a pint of water, and simmer gently for twenty minutes; then put in the citron and boil for one hour, or until tender. Before taking off the fire put in two lemons, sliced thin and the seeds taken out, and two ounces of root ginger; do not let boil long after the lemons and ginger are put in. Do not stir them while boiling. This is very fine if carefully attended to. Crab-Apples To each pound of fruit allow half a pound of sugar and a pint of water to three pounds of sugar. When the syrup is boiling hot, drop in the apples. They will cook very quickly. When done, fill a jar with the fruit, and fill it up with syrup. The Toronto Cook Book Pineapple Pare the fruit and be sure you take out all the eyes and discolored parts. Cut in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit. Let it stand over night. In the morning put it over the fire and let boil rapidly for a minute only, as cooking long discolors it. Put it in the jars as directed. Gooseberry Jam To every eight pounds of red, rough, ripe gooseberries, allow one quart of red-currant juice, five pounds of loaf sugar. Have the fruit gathered in dry weather and cut off the tops and tails. Prepare one quart of red-currant juice, the same as for red-currant jelly; put it into a preserving-pan with the sugar, and keep stirring until the latter is dissolved. Keep it boiling for about five minutes; skim well, then put in the gooseberries, and let them boil from one-half to three-quarters of an hour; then turn the whole into an earthen pan, and let it remain for two days. Boil the jam up again until it looks clear; put it into pots and when cold cover with rice paper, and over the jars put tissue paper, brushed over on both sides with the white wax and store away in a dry place. Care must be taken in making this to keep the jam well stirred and skimmed, to prevent it burning at the bottom of the pan, and to have it very clear. Black Currant Jam Pick the currants carefully, and take equal quantities of fruit and sugar. Pounded loaf-sugar is best. Dissolve it over or mix it with the currants. Put in a very little water or red-currant juice, boil and skim for twenty-five minutes. Raspberry Jam Take nice fresh berries, wash and pick over carefully, then put in a granite kettle and crush with a silver spoon. Then add three-quarters of a pound of sugar to each quart of berries. (One coffee cup is equal to one pound). Then cook very slowly (boiling slowly) until berries are well cooked and look clear. Stand glass jars in hot water and fill with jam. Let stand until they have shrunk away all possible, then fill full, so that they are air tight. Put a paper wet in white of egg or brandy over top, snap on covers and stand away in a cool, dark place. Blackberry jam is made exactly as you would raspberry. Preserving and Canning Raspberry Jam