10. Orange Marmalade.—Cut the oranges in half; remove the pulp with a spoon, take one lemon to five oranges, preparing the same way. Then cut the shells of the oranges in two, scrape out the white lining and put the skins on to boil; weigh the pulp, take half as much sugar, and simmer together fifteen minutes. When the skins are transparent and tender, take up, putting several pieces together, cut it quickly into the narrowest possible strips. Mix these with pulp and sugar; cook until very thick. Put in glasses and then when cold, seal.
11. Blackberry Jam.—Take two quarts of blackberries, one quart fine cooked apples, two quarts of sugar, boil these all together for twenty minutes. This is very easily made and is very good.
12. Plum and Apple Jam.—After canning plums, there is often some left, not enough to fill a can; a very nice jam can be made of this by putting it through a sieve; and adding the same quantity of good apples, cooked. Sweeten to taste and put in a very little cinnamon and cloves. Cook an hour, then tie up in jars when cold.
13. Tomato Marmalade.—Pare and slice without wetting four pounds of unripe tomatoes, Give them a slow boil for several hours until a large portion of the water has evaporated; add for each pound of tomatoes three-quarters of a pound of sugar and two sliced lemons. Boil for one hour longer.
[CANNING, PICKLING AND PRESERVING 847]
14. Raspberry Jams.—To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving kettle; add one pint of currant juice and boil gently until it jellies upon a cold plate; put into a small jar and cover with brandied paper. Tie over them a thick paper and keep in a dark, cool, dry place.
15. Strawberry Jam, with Red Currants.—Take four pounds of strawberries, one pint of red currant juice, and two pounds of sugar. Place in a porcelain kettle and boil the berries and currant juice first, then add the sugar and boil up again, skimming well. Put in jars, cover with paraffin and keep in a cool place.
16. Peach Jelly.—Cook peaches and add a few kernels; when done strain. To one pint of peach liquor add one lemon and one pound of sugar. Dry and heat the sugar in a separate pan and let the peach liquor boil twenty minutes. Then add the sugar and boil a few minutes longer. This is very nice.
17. Gooseberry Jam.—To one pound of pulped fruit, add three-fourths pound of sugar. Stew the berries in a little water, press through a coarse sieve or colander. Then place on the stove again and add sugar. Boil three-quarters of an hour, stirring constantly. Pour in jars or jelly glasses.