Grape Preserves

Ingredients

• any pound of fruit
• one pound of sugar

Method

1. 1

   Pluck grapes from stems, pulp them, simmer, and strain.

2. 2

   Combine juice, pulp, skins, and sugar, then boil until thick.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 103. The excerpt below is the record exactly as published.

ery pound of fruit add one pound and a quarter of sugar. To every four pounds of fruit use two lemons and some white ginger, the lemons and ginger to be boiled separately and only the liquid added to the fruit. Cook the fruit until tender; boil the sirup until thick, and pour it over the fruit. Put it into jars, and tie closely. Mrs. Dr. Kessele. 202 The New Kentucky Home Cook Book. CITRON PRESERVES. Peel off the rind, take out the seed, cut into any shape desired, weigh them, and put them into a preserving-kettle, with water enough to cover them well; boil one hour, then take them out, and add the same weight in sugar there was of melon to the water in the kettle; boil until it forms a thick sirup, replace the melons, adding two sliced lemons to each pound. Boil until the fruit is tender and clear, put it into small jars, pour over it the sirup when thick, and seal. Mrs. J. F. Kobixsox. WATER-MELON RIND PRESERVES. Peel all the green from the outside and the red from the inside of the rinds, and cut them into any fancy shapes you like; put them into a steamer over boiling water and steam until easily pierced with a straw or fork. Prepare a sirup of one pound of sugar to one of rinds. After it has boiled and been well skimmed, put the rinds in, and boil them until clear. Slice a few lemons and drop in while cooking, and a few sticks of race-ginger if you like. ANOTHER WATER-MELON PRESERVE. Prepare the rinds as directed above, lay in brine two or three days (or even longer), soak them in fresh cold water, make them brittle by boiling in very weak alum-water, and then boil in strong ginger tea ; allow one pound and a half of sugar to one of rind; slice race-ginger for -flavoring. The fruit must be drained before putting into the kettle. Mrs. McDowell. GLASS-MELON PRESERVES. Soak the melons — green or ripe — in weak salt-water three or four hours; then pare them, and take out the seed by making a small hole in each end and pushing them through with a quill ; soak in salt-water six hours, then in The New Kentucky Home Cook Book. 203 alum-water three hours ; boil in clear water a few moments, soak in clear water twelve or fourteen hours, and boil in thin sirup until clear as glass. Take them out as fast as they become clear, and put them into a thick sirup. Mrs. Fannie Berry. CANTALEUP PRESERVES. The melons should not be very ripe. Peel off the outer rind, and cut off the soft part of the inside. Lay them in salt-water two hours, wash them in fresh water, and boil them an hour in alum-water. Take them out of that and drop them into fresh water until they are cold, then boil an hour in ginger tea, after which make a sirup of one and one-fourth pound of sugar to each pound of melon. Boil them in that until clear and the sirup is very thick. Use for flavoring the vanilla-bean. Put into small jars, and seal. Mrs. Phcebe Wood. CUCUMBER SWEETMEATS. Take small, fresh cucumbers, and lay them in strong brine for four or five days. Wash them, and soak in clear water for a day, changing the water several times. Green them as for pickles, omitting the vinegar, being careful not to let them boil. When a nice green, drop them into ice-water; when perfectly cold, make a slit in one side, and carefully take out the seed, filling them with chopped raisins and cit- ron. Sew them up closely with a thread. Weigh them, and to every pound allow one pound of sugar. Dissolve the sugar with one pint of cold water ; boil it quickly, skim closely, and drop in the cucumbers; boil slowly for half an hour, and lay them on a dish in the sun; boil the sirujD until quite thick, adding a few slices of ginger, and drop the cucumbers again into the sirup for a few moments. Put into glass jars, sealing when cold. Excellent. Mrs. Laura C. Dimmitt. 204 TJie New Kentucky Home Cook Book. CHERRY PRESERVES. Seed the cherries, and to every pound of fruit allow one pound of sugar. Pour the juice over the sugar, and put the fruit and sugar all into a preserving-kettle, and boil it until thick. Use very little or no water, as the juice of the* fruit will be sufficient. Morellos or any sour cherries are best for preserves. Mrs. W. C. S. GRAPE PRESERVES. Take any tart, light-colored grapes; pluck them from the stems, weigh, and then pulp them. Put the pulps into a preserving-kettle; let them simmer, and rub them through a sieve. Allow one pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.