Strawberry, Raspberry, and Blackberry Preserves
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. E. L. Matthews, Chicago Heights, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.
lb. of fruit. Boil the sugar and water, skim; add the scalded fruit. Cook 214 hrs., and put in airtight jars. — Mrs. E. D. Blaine, Belmont, 111. PEACH PRESERVES.— Immerse required amount of peach- es in boiling water and rub the skins off, then drop in cold water to prevent discoloring. To each 3 lbs. of fruit use V lb. of sugar and 1 pt. of water. When the syrup is boiling drop the peaches into it. Do not cook too many at once. When done, fill gla^s jars to the brim. Do not remove the stones from preserved peaches, as they improve the flavor. Cling stone peaches make the nicest flavored preserves. The wide-mouthed jars are best to use for the whole fruit. — Mabel Sturtevant, 105 S, Dearborn St., Chicago, 111. GINGER PEARS. — 4 lbs. hard pears, 4 lbs. sugar, 2 oz. green ginger root, juice of 2 lemons. Cut rind of lemons in long, thin strips, and boil until tender. Add to the pears, which should be cut in small, thin pieces. Add ginger root, scraped and chopped very fine. Add small cup water and the lemon juice. Cook slowl^^ until tender, and seal hot. — Mrs. Wm. P; Williams, 4463 Wood- lawn Ave., Chicago, 111. RHUBARB AND PINEAPPLE PRESERVE.— Wash, but do not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry it; slice and cut in small pieces 1 pineapple, and boil it separately for 5^ hr,, then mix with rhubarb; add 5 lbs, sugar, and let sim- mer till cooked. This will make 5 qts. — Mrs, C. C. Chauncy, Mt. Prospect, 111. TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled COOK COUNTY COOK BOOK 507 • '^ r, \ ' ' ^ '■ . ■ ' out of them; add ^ peck ripe apples, ^ doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lan- sing, Flossmore, 111. STRAWBERRY, RASPBERRY AND BLACKBERRY PRE- SERVE
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Cook this with the app: pantry check, scaling, and the assistant.