Cover and leave for six days. Lay the slices of pumpkin in dry jars, boil the syrup until it thickens, pour into the jars, and tie down immediately.
QUINCE MARMALADE
- Quinces
- Sugar
- Cold water
Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound.
Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies, you will know that it is ready. Divide into glass jars while hot; let it stand till cold, then seal.
RASPBERRY JAM
- Raspberries
- Sugar
Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into a casserole and then place them in a hot oven; put the sugar on a baking sheet and put it also in a hot oven.
When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars.
This preserve is excellent both in flavor and color, and will keep for one year.