Strawberry Jelly

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. J. L. SKINNER

In strawberry season make the strawberry syrup with 1 lb. of sugar to 1 pt. of juice. Seal and set away. When making crabapple jelly heat the strawberry syrup and add half as much crabapple jelly; boil together a few minutes. The jelly will have the strawberry flavor and the crabapple will cause it to jell.

Raspberry Jam

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

To 5 or 6 pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving-kettle; add about 1 qt. of currant juice (a little less will do), and boil gently until it jellies upon a cold plate; then put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place.

Peach Marmalade

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Peel ripe peaches, stone them, and cut them small; weigh 3/4 of a pound of sugar for each pound of cut fruit, and a teacup of water for each pound of sugar; set it over the fire; when it boils, skim it clear, then put in the peaches, let them boil quite fast; mash them fine, and let them boil until the whole is a jellied mass, and thick, then put it in small jars or tumblers; when cold, secure it as directed for jellies. Half a pound of sugar for a pound of fruit will make nice marmalade.

Quince Marmalade

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Gather the fruit when fully ripe; pare, quarter and core it; boil the skins with as many teacupfuls of water as you have pounds of quinces: when they are soft, mash them, and strain the water from them, and put it to the quinces; boil them until they are soft enough to mash them fine; rub them through a sieve; put to the pulp as many pounds of sugar; stir them together, and set them over a gentle fire, until it will fall from a spoon, like jelly; or try some in a saucer. If it jellies when cold, it is enough. Put it in pots or tumblers, and when cold, secure as directed for jelly.

Currant Jelly

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. WARREN W. FLORER

Twelve lbs. fruit, 6 lbs. sugar, Mash currants with 1 pt. water and boil 20 minutes. Let drip, but not squeeze, then boil juice 4 minutes longer and add sugar. The moment the sugar is dissolved the jelly is done.

Currant Jelly

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. LEBARON, Pontiac

Boil the juice hard 20 minutes. Have your sugar in a crock or large jar,
1 lb. of sugar to 1 pt. of juice, pour your juice boiling hot over the cold sugar and stir until sugar is thoroughly dissolved, then fill your glasses and set away to harden.

Spiced Currant Jelly

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. C. E. GREEN

Five pts. of juice, 5 lbs. of sugar, 1 teaspoonful of cloves, 2 teaspoonfuls of cinnamon, 1/2 teaspoonful of mace, 1 tablespoonful of vinegar. Make same as jelly and boil 20 minutes.

Cranberry Jelly

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. JACOB REIGHARD

Cook with the cranberries 1/2 as many cups of sugar as there are cups of cranberries and 1/2 as many cups of water as sugar. Boil and strain.

Blackberry Jam

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Put the blackberries in a porcelain lined kettle, simmer slowly till very tender. Put through a sieve, measure the liquid and for 1 pt. take 1 pt. of granulated sugar. Boil together 20 minutes and it is ready to seal.

Orange Marmalade

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:
Contributed by: MRS. W. J. BOOTH

Six oranges, 3 lemons. Pare the oranges and lemons and cut the rinds into shreds. Take off and throw away the thick, white inner skin. To 1 pt. of sliced orange and lemon take 1 1/2 pts. water. Cook 1/2 hour and let stand over night. To 1 pt. of mixture add 1 1/2 lbs. of sugar. Boil 40 minutes.

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