SUGARLESS PRESERVES
QUINCE OR PEAR PRESERVES
1 lb. fruit
1 cup corn syrup
¼ lb. ginger root or 2 oz. crystalized ginger
Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root.
APPLE, QUINCE, PEACH, PEAR OR PLUM JAM
1 cup left-over cooked fruit or pulp from skins and core
¾ cup corn syrup
2 tablespoons vinegar
½ teaspoon mixed ground spices, allspice, cloves and nutmeg
Cook slowly until thick.
PUMPKIN OR CARROT MARMALADE
Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses.
GRAPE JUICE
5 lb. grapes
1 pint water
1 cup corn syrup
Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax.
SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES
1 cup corn syrup
2 oz. stick cinnamon
12 allspice berries
6 whole cloves
¼ cup vinegar
Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup.
SYRUP FOR CANNED FRUIT
1 cup corn syrup
1 cup water
Bring to boiling point. Use same as sugar and water syrup.
SYRUP FOR PRESERVED FRUIT
2 cups crystal corn syrup For each three pounds of fruit
½ cup water
Use same as water and sugar syrup.
CRANBERRY JELLY
1 pint cranberries
½ cup water
About 1 cup corn syrup
Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water.
APRICOT AND RAISIN MARMALADE
1 cup of apricots
1½ cups cold water
1 cup corn syrup
½ cup chopped seeded raisins
1 teaspoon orange rind
Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal.
