CHAPTER XXIV.

PRESERVES.

Page
General Remarks on the use and value of Preserved Fruits[493]
A few General Rules and Directions for Preserving[496]
To Extract the Juice of Plums for Jelly[497]
To weigh the Juice of Fruit[498]
Rhubarb Jam[498]
Green Gooseberry Jelly[498]
Green Gooseberry Jam (firm and of good colour)[499]
To dry green Gooseberries[499]
Green Gooseberries for Tarts[499]
Red Gooseberry Jam[500]
Very fine Gooseberry Jam[500]
Jelly of ripe Gooseberries (excellent)[500]
Unmixed Gooseberry Jelly[501]
Gooseberry Paste[501]
To dry ripe Gooseberries with Sugar[501]
Jam of Kentish or Flemish Cherries[502]
To dry Cherries with Sugar (a quick and easy method)[502]
Dried Cherries (superior receipt)[503]
Cherries dried without Sugar[503]
To dry Morella Cherries[504]
Common Cherry Cheese[504]
Cherry Paste (French)[504]
Strawberry Jam[504]
Strawberry Jelly, a very superior Preserve (new receipt)[505]
Another very fine Strawberry Jelly[505]
To preserve Strawberries or Raspberries, for Creams or Ices, without boiling[506]
Raspberry Jam[506]
Very rich Raspberry Jam, or Marmalade[506]
Good Red or White Raspberry Jam[507]
Raspberry Jelly for flavouring Creams[507]
Another Raspberry Jelly (very good)[508]
Red Currant Jelly[508]
Superlative Red Currant Jelly (Norman receipt)[509]
French Currant Jelly[509]
Delicious Red Currant Jam[509]
Very fine White Currant Jelly[510]
White Currant Jam, a beautiful Preserve[510]
Currant Paste[510]
Fine Black Currant Jelly[511]
Common Black Currant Jelly[511]
Black Currant Jam and Marmalade[511]
Nursery Preserve[512]
Another good common Preserve[512]
A good Mélange, or mixed Preserve[513]
Groseillée, (another good Preserve)[513]
Superior Pine-apple Marmalade (a new receipt)[513]
A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum)[514]
Greengage Jam, or Marmalade[515]
Preserve of the Magnum Bonum, or Mogul Plum[515]
To dry or preserve Mogul Plums in syrup[515]
Mussel Plum Cheese and Jelly[516]
Apricot Marmalade[516]
To dry Apricots (a quick and easy method)[517]
Dried Apricots (French receipt)[517]
Peach Jam, or Marmalade[518]
To preserve or to dry Peaches or Nectarines (an easy and excellent receipt)[518]
Damson Jam (very good)[519]
Damson Jelly[519]
Damson or Red Plum Solid (good)[519]
Excellent Damson Cheese[520]
Red Grape Jelly[520]
English Guava (a firm, clear, bright Jelly)[520]
Very fine Imperatrice Plum Marmalade[521]
To dry Imperatrice Plums (an easy method)[521]
To bottle Fruit for winter use[522]
Apple Jelly[522]
Exceedingly fine Apple Jelly[523]
Quince Jelly[524]
Quince Marmalade[523]
Quince and Apple Marmalade[525]
Quince Paste[525]
Jelly of Siberian Crabs[526]
To preserve Barberries in bunches[526]
Barberry Jam (First and best receipt)[506]
Barberry Jam (second receipt)[527]
Superior Barberry Jelly, and Marmalade[527]
Orange Marmalade (a Portuguese receipt)[527]
Genuine Scotch Marmalade[528]
Clear Orange Marmalade (Author’s receipt)[529]
Fine Jelly of Seville Oranges (Author’s original receipt)[530]