Strawberry Preserves

Ingredients

• 1 pound fruit
• 1/2 pound sugar

Method

1. 1

   Boil sugar and water till a clear thick syrup.

2. 2

   Drop the berries and cook till clear and thick.

3. 3

   Pour in jars and seal.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 80. The excerpt below is the record exactly as published.

1 pound sugar to 1 pound fruit. If sweet apples are used, take f pound of sugar to 1 pound fruit. Make a rich syrup of sugar and water and boil till thick. Slice ^ lemon and drop in syrup. Pare and core the apples and drop them whole in the syrup a few at a time and cook till they can be pierced with a fork. Remove fruit and put in glass jar, and drop more apples in the syrup. Boil the syrup that is left till quite thick and fill the jars. PRESERVES FRANKFORD PRESERVED ORANGES Mrs. Francis McCormick Remove the outside skin as thin as possible with a sharp knife and boil the oranges in water till they can be pierced with a straw. Make a small hole and take out each seed with the handle of a teaspoon. Add sugar to the water — 2 pounds of sugar to 1 pound of fruit — and skim before put- ting the oranges in. Boil till clear. GINGER PEARS Mrs. Simms Ginger pears are a delicious sweetmeat. Use hard pears. Peel, core, and cut the fruit into very thin slices. For 8 pounds of fruit, after it has been sliced, use the same quantity of sugar, the juice of 4 lemons, 1 pint of water, and | pound of ginger root sliced thin. Cut the lemon rinds into as long and thin strips as possible. Place all to- gether in a preserving kettle and boil slowly for an hour. 329 THE BLUE GRASS COOK BOOK ORANGE MARMALADE E. D. P. Remove the rind and seeds from the oranges. Cut the rind of i in fine strips and parboil in water till enough of the bitter has been removed and sufficient taste remains to flavor the pulp nicely. Cut up the pulp as fine as possible and mix with the rind. To every pound of fruit add 1 pound of granulated sugar. Put into a preserving kettle and stir slowly all the time it is boiling. When it is a clear golden color, it is done. This is delicious with ice cream, plain cream, or on pastry puffs. PEACH CONSERVES Mrs. Cyrus McCormick Pare, quarter, and remove the stones from yel- low cUng peaches. To every 4 pounds of fruit make a syrup of 1 pound of cut loaf sugar and f teacup of water. Drop the peaches in, a few at a time, and boil till clear and tender. Spread on large dishes and drain off all juice. Sprinkle with granulated sugar 330 PRESERVES and set them in the sun to dry for 3 days, each day turning them and sprinkhng with sugar. When they are sufficiently candied pack in glass jars with dry sugar. PEACH PRESERVES 1 pound sugar to 1 pound fruit. Peel, stone, and halve peaches. Add enough water to the sugar to make a thick syrup, and boil till thick. Put in fruit and cook till clear and tender. A few stones added make a delicious flavor. Use firm peaches, as over-ripe ones lose their form and the under-ripe ones make dark pre- serves. PEAR PRESERVES V. C. G. 8 pounds of pears, nearly ripe, 8 pounds of sugar, 4 lemons, peel very fine, and squeeze the juice, ^ pound of green ginger, 1 tumbler of water. Put all in a kettle together, and let boil f of an hour, or until the syrup is the right consistency. THE BLUE GRASS COOK BOOK RIPE TOMATO PRESERVES VERY FINE Mrs. John W. Fox 7 pounds ripe tomatoes, 7 pounds sugar. Put the sugar on the fruit and let stand over night. Drain off syrup, which boil and skim well. Put in tomatoes and boil gently 20 minutes. Take the fruit out and spread on a dish. Boil the syrup till it thickens. Flavor with ginger and cinna- mon. Put the fruit in the syrup and cook 10 minutes. Put in jars, which are in hot water. Seal or tie up closely. GREEN TOMATO PRESERVES Use same recipe as above except season with gin- ger and mace. Cover at once. SPICED PEACHES 1 peck of peeled peaches, 3^ pounds of brown sugar, 3 pints of cider vinegar, ^ ounce of nutmeg, 1 ounce of cloves, 1 ounce of cinnamon. 332 PRESERVES Peel the peaches and put in a stone jar. Break up spices and strew them through the peaches. Boil sugar and vinegar together 10 minutes, and pour on the peaches while very hot. Repeat this for 3 consecutive days, then boil all together for 10 minutes. Plums can be done the same way — adding less vinegar. SPICED PLUMS V. C. G. 6 pounds of damsons, 4 pounds of coffee sugar, 1 pint of vinegar. Boil to a thick jam, taking out the stones as they rise to the top. Just before taking off the jam stir in 9> tablespoons of powdered cloves, 2 tablespoons of powdered cinnamon. This is nice to serve with cold meats. The dam- sons should be thoroughly ripe. STRAWBERRY PRESERVES 1 pound fruit

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