No. 52—PEAR JAM.
- 5 lbs. of pears
- 2 lbs. of sugar
- 1 qt. of water
- 1 tsp. of cinnamon
Preparation: Quarter the pears and boil in the water until tender. When you preserve pears, you may use the peelings for jam by boiling them with the pears and rubbing them through a sieve. Then put the jam back on the stove and boil it until it gets thick, stirring constantly. While it is boiling, add sugar and cinnamon; fill it into stone jars, cover with ground cinnamon when cold, tie up the jars well and keep them in a dry, airy place.
No. 53—MIXED MARMALADE.
- 1 lb. of apples
- 1 lb. of yellow plums
- 1 lb. of peaches
- 1 lb. of quinces
- 1 lb. of pears
- 1 lb. of melon
- 1 stick of cinnamon
- 2 qts. of water
- 3 lbs of sugar
- Brandy paper
Preparation: Wipe the fruit with a cloth, slice it and boil with the water and cinnamon until very soft. Then rub through a fine sieve, add the sugar and boil until it thickens, stirring constantly. Fill it into jars or glasses; when cold, cover with a brandy paper and close them up tightly.
No. 54—GRAPE JELLY.
- 1 cup of grape juice
- 1 cup of sugar
- Brandy paper
Preparation: Wash the grapes, boil with a little water until they burst, then pour them into a muslin bag and let the juice run into a dish. After it has settled, pour the clear juice off carefully from the settlings and to every cup of juice take one cup of sugar. Now boil it down until it jellies, skim it and fill into glasses, cover with a brandy paper when cold and close up tightly.
The Preparation of Fruit Juices or Syrups.