To Preserve Strawberries
To 1 pound strawberries, after they have been picked over, add 1 lb. clean sugar; put them in preserving kettle, over slow fire, until sugar is melted, then boil them precisely 25 minutes fast as possible; have jar ready and put fruit in boiling hot; jar should be heated before hot fruit is poured into it, otherwise it will break. Cover and seal jars immediately; set in a cool place.
Preserved Peaches
Take ripe, but not soft peaches. Pour boiling water over them to take off skins, which will pull off easily. Weigh equal quantities fruit and sugar; put them together in earthen pan over night. In morning pour off syrup, boil few minutes; set off kettle, take off scum. Put back kettle on fire; when syrup boils up, put in peaches. Boil them slowly 3/4 of an hour; take out and put in jars. Boil syrup 15 minutes more and pour over them.
Citron Preserves
Prepare rind into any form you desire, boil very hard 30 or 40 minutes in alum-water, tolerably strong; take from alum water and put into clear cold water; allow them to stand over night; in morning change water and put them to boil; let cook until they have entirely changed color and are quite soft; then make syrup, allowing 1 1/2 pounds white sugar to 1 pound fruit; then add fruit, which needs but little more cooking. Mace, ginger or lemon
flavors nicely.
Yellow Tomatoes Preserved
Five lbs. tomatoes skinned, 5 lbs. sugar, 1/2 lb. of raisins seedless or seeded, 1 1/2 lemons, 1 1/4 oz. race ginger sliced. Put sugar in 1 pt. of water, boil until clear thick syrup, add tomatoes, cook until done, from two to three hours; add raisins and ginger, 1/4 lb; 15 minutes before done add lemon juice; last put in the chopped rind with tomatoes.
Currant and Orange Preserves
Five lbs. of currants, 5 oranges chopped, 2 1/2 lbs. of raisins, 5 lbs. of sugar, cook 20 to 30 minutes.
Strawberry Preserves
Take two-thirds as much sugar as you have berries, dissolve the sugar and boil until it hairs, then pour over the berries. Let it remain over night; in the morning skim out your berries, and boil your syrup half an hour, then put in your berries and boil the syrup until it is quite thick, stiring carefully. Can. This is fine for strawberry ice cream.
Gingered Pear
6 lbs. chopped pear
4 lbs. sugar
3 lemons
1/4 lb. crystallized ginger
Cut the lemons, removing white skin, boil in little water and add to sugar. Cook until thick, then add pear and ginger. Cook until desired consistency. Seal.
Mulberry and Rhubarb Preserve
2 parts berries to 1 part rhubarb. Use 1/2 as much sugar as fruit. Boil until thick.
Pineapple Conserve
4 cups pineapple
1 orange
1 lemon
8 cups sugar
1/4 pound blanched almonds
Grate rind of orange and lemon, put through coarse grinder.
When the fruit is cooked clear, add orange and lemon rind. Cook until tender.