Raspberry Jam
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars.
Blackberry, gooseberry or other berry jam may be made in this way.
Plum Conserve
4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice of 1 lemon
1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick like jam, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
Spiced Currants
3 lbs. white sugar
5 lbs. ripe currants
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cloves
1 tablespoon allspice
1/2 pint vinegar
Boil currants one hour, then add sugar, spices and one-half pint vinegar, boil one-half hour longer. Pour into jars and store.
Jellies
Heat and mash fruit until juice runs readily. If fruit is not entirely broken up rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain thoroughly but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants less than other fruits); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.
Pickles
Pickled Peaches
2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches
Boil sugar, vinegar and spices 20 minutes. Dip peaches quickly in hot water; then rub off the fuzz with a cloth. Place a few peaches at a time in syrup and cook until tender. Pack into sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Put on sterilized covers and seal jars immediately.
Chow Chow
1 quart small white onions
1 quart small cucumbers
2 heads cauliflower
3 green peppers
1 quart vinegar
6 tablespoons mustard
3 tablespoons flour
1 cup sugar
1 tablespoon turmeric
Peel onions and add cucumbers, cauliflower cut into small pieces, and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, and drain again. Boil vinegar in kettle and add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
Sweet Tomato Pickles
1/2 peck green tomatoes
4 onions
4 green peppers
1 cup salt
1/2 cup white mustard seed
2 teaspoons pepper
3 teaspoons cinnamon
3 teaspoons allspice
3 teaspoons cloves
2 quarts vinegar
1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain, and add to vinegar, spices and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars.
Chili Sauce
12 medium-sized ripe tomatoes
1 red pepper
1 onion
2 cups vinegar
1/3 cup sugar
2 tablespoons salt
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
Peel and slice tomatoes; add chopped pepper and onion; put into kettle with remaining ingredients. Cook slowly for 2-1/2 hours. Seal in sterilized jars.
Tomato Catsup
4 quarts tomatoes (strained)
6 tablespoons salt
3 tablespoons black pepper
1 tablespoon cloves
2 tablespoons cinnamon
2 tablespoons allspice
1-1/2 pints vinegar
Put all together in kettle and boil down one-half. Pour into sterilized jars.