Peach and Orange Marmalade

Ingredients

• 18 Peaches
• 5 Medium Oranges
• 1 C. Maraschino Cherries

Method

1. 1

   Peel and seed peaches, grind with oranges.

2. 2

   Add juice from cherries and measure.

3. 3

   For each cup of fruit, add 1/3 cup of sugar.

4. 4

   Boil until thick or drops from spoon like jelly, then add ground cherries.

5. 5

   Seal like jam.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 32. The excerpt below is the record exactly as published.

g ea MARASCHINO CHERRIES is Lbs. Royal Ann Cherries 44 Lbs. Sugar 1 tsp. Alum 1 Pt. Water Red coloring 13 oz. Almond Extract Method: Wash and stone 44 Lbs. Royal Ann Cherries, Soak over night in enough water to cover, to which 1 Tb. alum has been added. Drain. Boil cherries, Sugar, water and red coloring together until tender, Add almond extract just before removing fram fire, Pour into sterilized jars and seal, - Nellie Wilson - CANDIED FIGS Wash and dry firm, ripe figs, drop into boiling water for 3 minutes and drain well. For each pound of figs, boil 1 C. sugar and 4 C. water until clear, then drop in figs, putting in only enough figs at a time to cover the bottom of the kettle. Boil slowly 15 minutes. Remove from fire and let stand over night. Repeat this process for 5 days, or until figs are clear and filled with syrup. When fruit is bright and clear, drain and dry in the sun or in a cool oven. For the crystallized figs, when figs are dry cover with syrup made of 6 C. sugar and 4 C, water and let stand for 3 days. Drain, sprinkle with granulated sugar and pack in layers in wooden or tin boxes with bay leaves between. - Ed and Ruth Morris ~ SPICED TOMATO JAM 6 Ripe Tomatoes(Firm) ¢ tsp. Nutmeg 1& tsp. grated lemon 1 Pkg. powdered fruit pectin rind 4 C. Sugar 2 tsp. Lemon Juice t tsp. Allspice 1. Scald tomatoes in boiling water; dip in cold water; peel. Cut in small pieces into large kettle. Stir in lemon rind and juice and spices. Heat to boiling. 2. Add powdered fruit pectin, stirring constantly; stir in sugar. Bring to full rolling boil; boil hard 1 minute; remove from heat. Stir and skim top 5 mins. Ladle into hot sterilized jars, Seal. Emily Hill - A115 CARROT AND PINEAPPLE MARMALADE 4 C. Carrots (ground fine) Grated rind and juice of 2 Lemons Grated rind amd pulp of 3 Oranges 1 tsp. Ground Ginger 1 C, Water 34 C. Sugar 1 CG. Diced Pineapple 1 &. Fineapple Juice Method: Cook carrots, grated rind of lemons and oranges and orange pulp in as little water as possible until tender (about 35 to 40 minutes). Add the ginger, water, sugar, pinepple and pineapple juice, Cook until thick and clear, Add lemon juice and cook 5 minutes. Pour into sterilized jars and seal while hot. - Earlgar Ferrin - PEACH AND ORANGE MARMALADE 18 Peaches 1 C. Maraschino 5 Medium Oranges

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