Press enter after choosing selection

Rhubarb Jam

Rhubarb Jam image

2 pounds rhubarb
1/2 pound figs
Juice 2 oranges and 1 lemon

Cook 30 minutes. Then add grated orange and lemon peel and cook 10 minutes. Seal.

Quince and Cranberry Honey

Quince and Cranberry Honey image

2 qts. grated quince
1 qt. strained cranberry
3 qts. sugar

Boil 20 minutes and seal.

Quince Honey

Quince Honey image

Take equal parts grated quinces and sugar. Boil 20 minutes. Put in jelly glasses and seal.

English Amber Marmalade

English Amber Marmalade image

Shave 1 orange, 1 lemon, 1 grape fruit very thin, rejecting nothing but seeds and cores.

Measure the fruit and add to it three times the quantity of water. Let stand in an earthen dish all night. The next morning boil 10 minutes. Let this stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies, which is usually more than an hour.

Lemon Butter

Lemon Butter image

Grated rind and juice of 4 lemons
6 eggs
1 lb. sugar, butter size of egg
Mix together and cook in double boiler until it thickens.

Cherry Honey

Cherry Honey image

1 cup ground cherries
1 can grated pineapple
4 cups sugar
Boil 10 minutes.

Pumpkin Marmalade

Pumpkin Marmalade image

Peel and cut 1 medium sized pumpkin into narrow strips. Shave very thin, and place in earthern bowl layer by layer sprinkling little sugar between each layer to harden pumpkin. Let stand over night. In the morning measure pound for pound sugar and pumpkin.

To each pumpkin allow 6 lemons. Peel lemons, cutting rind in thin shavings, same as pumpkin. Add rind to pumpkin and sugar and boil until transparent and thick. Now add juice of lemons and boil again from 5 to 10 minutes. Put in jelly glasses and seal. Delicious.