Jams And Jellies
JAMS AND JELLIES
Gooseberry Jam
5 pounds gooseberries
4 pounds sugar
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon allspice {each of these spices are to be ground}
1 pint vinegar
Put vinegar, spices {in a sack}, and sugar on to cook; as soon as the syrup begins to boil, add fruit. Cook 3 hours slowly.
Watermelon Preservers
Pare and cut in stripes the rind of ripe watermelon. Soak in salt water over night. Cook in fresh water the next morning until tender. Drain. Add equal weight of sugar and let stand again over night. Add one-half as much of water as sugar and cook until clear. For flavoring, add while cooking one sliced lemon and a few pieces of ginger root, or a stick cinnamon and white cloves. If a sweet pickle is desired, add one cup vinegar to a melon.
Yellow Tomato Preserves
1 pound of yellow ripe tomatoes
1 pound sugar
2 ounces preserved canton ginger
2 lemons
Cover tomatoes with boiling water and skins can easily be removed. Add sugar and let set over night. In the morning pour off the syrup and boil until quite thick. Skim off the foam, then add the tomatoes, ginger, and lemons, which have been sliced and bar boiled. Cook until tomatoes have clarified appearance.
Rhubarb Jam
7 cups rhubarb {cut in 1/2-inch pieces}
4 cups sugar
1/2 pound of candy orange slices, {cut in large pieces}
Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars and cover with melted paraffin.
Beet Jelly
12 - 13 medium beets [peel and cut into small pieces]
1/2 cup lemon juice
1 pkg sure jell
6 cups sugar
Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dessolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam and pour into glasses cover with paraffin.
Spiced Grapes
7 pounds grapes
5 pounds sugar
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons allspice
1 teaspoon nutmeg
1 lemon, sliced thin
3 oranges, sliced thin
1/2 pint good vinegar
Use pulp only at this point, cook,Then put through grinder to remove the seeds. Now add the skins, sugar spices, fruits and vinegar and cook to the consistency of marmalade.
Elderberry Jelly
5 quarts elderberries
2 lemons {Juice only}
5 pounds sugar
Place berries in a saucepan and crush. Heat gently and simmer for 15 minutes. Squeeze out the juice in a jelly bag. Put the juice {about 3 cups}in a pan with the lemon juice. Add sugar and mix well. Bring to a boil and boil gently for 20 minutes. Test on a plate. If spoonful does not thicken in a few seconds, boil another 5 minutes. Pour into jelly glasses. use canning guide for processing
December Jam
3 pounds prunes
3 pounds raisins
3 oranges
3 pounds sugar
3/4 pounds nut meats if desired
Cook prunes and remove the seeds. Pour 2 cups of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked. Add prunes,seeded raisins, sugar and oranges which have been cut in thin slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.
Garfield Jam
4 pounds seeded plums
4 pounds seeded peaches,peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves
Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon, and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.
Sunshine Strawberries and Cherry preserves
Use equal weight of sugar and fruit. Put fruit in the preserving kettle in layers, sprinkling sugar over layers. The fruit and the sugar should no be more than 4 inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window in an unused room for 3 to 4 days. or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold,into jars or glasses. Note!! if cherries are used, and not seeded, add 1 or 2 tablespoons water to each layer of sugar.
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