Preserved Apples or Pears

Ingredients

• 12 apples or pears
• 1 lb. sugar
• 1 breakfastcupful of water
• 1 lemon

Method

1. 1

   Peel and core apples or pears, leaving stalks on pears, and soak in salt and water for 24 hours.

2. 2

   Wash and dry thoroughly.

3. 3

   Prepare syrup with sugar, water, and lemon rind and juice, and when thick, add fruit slowly until clear.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 73. The excerpt below is the record exactly as published.

1 lemon. Soak apricots for 48 hours in sufficient water to keep them covered. Put water in which they have been soaked with sugar, and when boiling add the fruit and boil till it jellies. Add lemon juice before dishing. The apricots should be cut in two. A. J. S 209 CITRON MARMALADE. To each pound of fruit allow — i lbs. crystallized sugar | 2 pints of water. Pull the citrons just as they show s;gns of turning yellow, keep in a cool dry place for a few days until they are a little riper, but not long enough for them to get dry. Quarter the citrons, take out pips and all stringy bits, and steep in cold water. Cut the peel very thinly, and put it in a large basin with the quantity of water for 24 hours. Boil the pips, &c., separately and strain. Boil peel and pulp i| hours without sugar, then add sugar and boil another hour before dish ng Fruit to be weighed before cutting up. Mrs Thomson, Kilmardinny, Milngavie. ORANGE MARMALADE. Cut up oranges and remove pips, which are to be put into a bowl and covered with boiling water. Take out pulp of orange and cut it up roughly. Then cut skins as finely as possible. Take pulps and skins together and measure with a tumbler into stone jar, then put in water in proportion of three tumblers of water to one of pulp. Leave to soak for 12 hours, then boil for half an hour. Leave to soak for other 1 2 hours. Strain the juice from the pips through a cloth and add to pulp. Now boil for half an hour with sugar. Proportion — three tumblers of pulp to two pounds of sugar. Miss Helen Taylor. ORANGE MARMALADE. 7 lbs. oranges. | io lbs. sugar. 3 lemons. Rub the oranges with a damp cloth and pare the yellow part ot the rind thinly off and cut into very slender chips. Put the chips on in 4 breakfast cups of water to boil for an hour. Pvemove. all skins from the oranges, break up the pulp and 210 put on in io breakfast cups of water to boil gently fur an hour, stirring occasionally. Pour into jelly bag and strain. Put this liquid, and the chips with the liquid they were boiled in, into the pan with io lbs. of sugar and boil 15 minutes. Mrs. Murdoch, Bearsden. RHUBARB MARMALADE. 6 lbs. rhubarb. I i lb. sugar to every lb. rhubarb. 3 lemons. | £ lb. sugar to every lemon. Cut rhubarb in inch lengths then in chips as marmalade, cut lemon rind in chips also. Allow sugar and chips to lie together for 24 hours then boil till ready. Add the lemon juice shortly before dishing. Can only be made in Autumn when the juice is dried up. J. N. B. RHUBARB PRESERVE. 14 lbs. rhubarb. | 14 lbs. sugar. 1 lb. whole ginger. Wash rhubarb and cut it in pieces and lay in a basin with the half of the sugar, and the ginger tied in a piece of muslin. Leave it for 12 hours, stirring occasionally; then pour the liquid into a preserving pan and boil for 20 minutes with the other half of the sugar and the ginger. Pour this over the rhubarb and allow it to cool, and return all to preserving pan and boil 20 minutes longer. Mrs. Allan, Ferndean, Motherwell. RHUBARB AND FIG JAM. 3 lbs. rhubarb. I 2^ lbs. sugar. 1 lb. figs. I 2 skins orange or lemon peel. Wash rhubarb, dry it, and cut it into pieces. Cut up finely the figs and peel and leave all to steep with the sugar for twenty four hours, then boil for one hour and put into pots. Mrs, Macleod, Aharacle, Argyllshire. 211 STRAWBERRY JAM. 7 lbs. strawberries. I 8 lbs. sugar. Pick and wash fruit and drain on a towel. Put in an earthen- ware dish fruit and sugar alternately and leave for 24 hours. Drain off juice and boil for 5 minutes, add fruit and boil for 25 minutes longer or till it sets. L. J., Forfar. VEGETABLE MARROW PRESERVE. Canadian Recipe. 6 lbs. vegetable marrow after I 6 lbs. sugar, peeling and coring. I 4 lemons. § lb. stem ginger. After preparing marrow cut it in pieces about 2 inches long, cover with sugar and leave until next day. Then add lemon peel finely shred and free from pith, the lemons cut very thin and free from pips, and the ginger cut small. Boil for 1 J hours. Very nice to use with milk puddings. Mrs. Ferguson, Trinidad Villa, Bellahouston. APPLES (Gingered). 8 lbs. Newton pippins. I 8 ozs. Jamaica (whole) ginger. 8 lbs. loaf sugar. | i pint water. Simmer ginger for 6 hours, strain, and add liquid to sugar. Quarter, pare, and core apples, and when the liquid is boiling throw in the apples and boil until transparent, which usually takes 20 minutes or half an hour. Do not stir after the apples boil. L. M. H. APPLES OR PEARS 12 apples or pears, i lb. sugar. ! (to preserve). i breakfastcupful of water

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