- 7 lbs. fruit, pared.
- 4 lbs. white sugar.
- 1 pint strong vinegar.
- Mace, cinnamon, and cloves.
Pare peaches and pears; prick plums and damsons, tomatoes, “globes” or husk-tomatoes (otherwise known as ground-plums). Put into the kettle with alternate layers of sugar. Heat slowly to a boil; add the vinegar and spice; boil five minutes; take out the fruit with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick; pack the fruit in glass jars, and pour the syrup on boiling hot.
Examine every few days for the first month, and should it show signs of fermenting set the jars (uncovered) in a kettle of water, and heat until the contents are scalding.
Husk-tomatoes—a fruit which looks like a hybrid between the tomato and plum—are particularly nice put up in this way.
Pickled Peaches.
- 10 lbs. fruit—pared.
- 4½ lbs. sugar.
- 1 quart vinegar.
- Mace, cinnamon, and cloves to taste.
Lay the peaches in the sugar for an hour; drain off every drop of syrup, and put over the fire with about a cup of water. Boil until the scum ceases to rise. Skim; put in the fruit and boil five minutes. Take out the peaches with a perforated skimmer, and spread upon dishes to cool. Add the vinegar and spices to the syrup. Boil fifteen minutes longer, and pour over the fruit in glass jars.
Pickled Peaches (unpeeled.)
Rub the fur off with a coarse cloth, and prick each peach with a fork. Heat in just enough water to cover them until they almost boil; take them out, and add to the water sugar in the following proportions:—
- For every 7 lbs. of fruit
- 3 lbs. of sugar.
- Boil fifteen minutes; skim, and add—
- 3 pints of vinegar.
- 1 tablespoonful (each) of allspice, mace, and cinnamon.
- 1 teaspoonful celery-seed.
- 1 teaspoonful cloves.