Peach Jam. Take good ripe peaches, peel, stone, weigh and simmer them gently for an hour. Add sugar to the same weight as the fruit and let it all cook till it is quite stiff. Put it into jars and cover at once.
Peach Jelly. For this it is best to use a mixture of ripe and unripe fruit, which should be washed, stoned and sliced, but not peeled. It must be placed in a covered earthenware jar in the oven, or in a double- boiler on the stove, for very many hours, until the juice is all extracted. The juice can then be put to drip all night in a butter-muslin or cheese cloth jelly-bag. Next day heat sugar in the proportion of one pound (500g) per pint (600ml) of juice, and reduce the juice a little before adding the sugar. Put in the sugar gradually and let the jelly boil up. Pour it into jars.
Peach Marmalade. Peel, stone, weigh, and slice a quantity of peaches. To every pound (500g) allow twelve ounces (340g) of sugar. Mash the sugar and pulp together thoroughly, and put them into a covered earthenware jar in the oven. Leave this to cook for several hours. ‘When it will set pour it into jars.
Pear Honey. Take an amount of just-ripe pears. Peel, core, and put them through a mincer. Weigh them, and put them into a preserving-pan with eight ounces (225g) of sugar and one cupful of water to every pound (500g) of fruit. Bring this to the boil, and add grated pineapple (fresh or one small tin of chunks) and the juice and grated rind of two lemons. Let all simmer for two hours, or until quite thick, and then put it into jars and cover it at once.
Pear Jam. Take sound, hard pears, remove the stems, wipe but do not peel, and weigh them. To every four pounds (1.8Kg) allow three pounds (1.4Kg) of sugar and two ounces (60g) of grated green ginger root. Slice the fruit very thinly, place it in a preserving-pan, with the grated rind and juice of two lemons to every four pounds (1.8Kg) of fruit. Bring all this gradually to the boil, and let it simmer for three hours, or until it is quite thick and clear.
Pear Jelly. Peel and cut ripe pears into quarters, and boil them with a very little water till they are quite soft. Pass the pulp through a sieve so as to have only the juice, and boil this juice with sugar in equal measure. When the mixture has become sufficiently thick through boiling, put it into jars and cover it over.
Pear Marmalade 1. Take rather juicy pears. Peel, core, and halve them. To each pound (500g) of fruit allow one pound and a half (750g) of sugar, with the juice and grated rind of one lemon. Simmer the fruit till tender, add the sugar and lemon, and boil all until the marmalade sets.
Pear Marmalade 2. Take large pears, not over-ripe. Peel, halve, and core them. Let them boil gently in just enough water to cover them. When they are tender, remove them carefully from the pan, and put into the same water the parings and cores; boil them till they are reduced by half. Strain off the liquor and add sufficient water to it to make a syrup of twelve ounces (340g) of sugar and one pint (600ml) of water to every pound (500g) of fruit. Boil the syrup till it sets well upon the spoon. Then put the pears into it, and let them boil for five or six minutes.
Pear Preserve. Take eight pounds (3.65Kg) of good sound pears. Peel, core, and quarter them. Place them in a preserving-pan with barely enough water to cover them. Add six pounds (2.75Kg) of sugar, four ounces (115g) of ground ginger, the juice and thin rind of two large lemons, and about a teaspoonful of cayenne. Boil all together until the fruit is thoroughly tender and will set.
Pear and Ginger Preserve 1. Take eight pounds (3.6Kg) of pears; pare, quarter, and core them. Take four ounces (115g) of root ginger and cut it into small pieces; add the grated rind of three lemons, and place in alternate layers with the pears, and with eight pounds (3.6Kg) of sugar, in a preserving-pan. From one to two cupfuls of water should be put in, according to the juiciness of the pears. Let this cook very slowly (two hours will probably be needed), and, when it is rather more than half done, add the strained juice of six lemons. Continue to simmer gently until the pears are clear and tender, and the syrup sets.
Pear and Ginger Preserve 2. Take four lemons; wash and place them in a small pan with just enough water to cover them. Let them boil for one hour. Meanwhile take eight pounds (3.6Kg) of pears, pare, core, and slice them evenly and add six pounds (2.75Kg) of sugar and one pound (500g) of (dry) preserved ginger chopped small. Place the pears, etc., in a preserving-pan and let them cool for an hour. Then take out the lemons; drain them well, slice them, and remove the pips. Put them with the pears, and let all simmer for an hour longer. Pour into jars and cover at once.
Pear and Lemon Preserve. To every pound (500g) of pears, peeled, quartered, and cored, allow four ounces (115g) of thinly pared lemon-peel. Make a syrup, allowing one pound and a half (750g) of sugar and half a pint (300ml) of water for every pound of fruit. When the syrup is clear, lay the fruit in it, and cook it gently until it is quite tender and sets.
Pineapple Honey. Take some ripe pineapples. Remove the peel and eyes, and pass the fruit through a mincer. Weigh, allowing pound (500g) for pound (500g) of fruit and sugar. Mix the sugar well in, and, when it has stood till dissolved, place the mixture into a preserving pan and let it simmer gently till the honey is clear and soft. It will need skimming. Put into jars and cover at once.
Pineapple Jam. Peel one or more pineapples and remove the eyes. Grate the fruit, allow pound (500g) for pound (500g) of sugar and fruit, and put all into a preserving- pan. No water will be required. It must heat through slowly, for twenty minutes, then simmer for about an hour.
Pineapple Jelly. Take one good-sized pineapple, wipe it well, cut off the crown, slice it thickly, but do not peel it. Cut the slices in half. Add two lemons, thinly sliced right through, and one pint (600ml) of water. Place all in a preserving-pan, and let it simmer for several hours. Strain off, squeeze the juice through a jelly-bag, return the juice to the pan, and boil it up again. Then strain it into another pan, let it boil again, and add to the juice an equal measure of sugar. Let it cook till it sets—about ten minutes.
Pineapple Marmalade. Take some sound, ripe pineapples. Slice, pare, cut into little cubes, and weigh. Add three-quarters of a pound (375g) of sugar to each pound of fruit. Mix fruit and sugar well, and leave overnight in a bowl in a cool place. Next day put the fruit into a preserving-pan, simmer it quietly for an hour, and then pulp it through a coarse sieve. Return it to the pan. Let it cook until it is transparent and gold-coloured—about half an hour longer—and it will set well.
Pineapple Preserve. Cut the pineapples in slices before peeling them and removing eyes. Then weigh an equal quantity of sugar, and lay it in alternate layers with the fruit in a preserving-pan. Allow half a cupful of water to every pound (500g) of fruit, and pour this in on top of the fruit and sugar. Let the whole come to the boil. Then remove the fruit, and place it on dishes to dry in the sun. Let the syrup continue to boil slowly for nearly three-quarters of an hour. Replace the fruit in the syrup, and let it cook for twenty minutes. Take out the fruit into jars, pour the boiling syrup over it, and cover it at once.
Plum Jam 1. Take twelve pounds (5.5Kg) of good, sound Victoria plums, not over-ripe, and wipe them with a clean cloth. Split and stone them with a stainless knife. Allow an equal weight of crushed preserving sugar. Place the fruit and half the sugar in layers in a deep earthenware bowl, or in large dishes, and let it stand overnight. Next day, boil it up in the preserving pan, stirring carefully. When it begins to be soft, add the rest of the sugar, and let the jam boil until it thickens and sets.
Plum Jam 2. Take under-ripe Victoria plums and cook them in enough water to cover and float them, until they are tender. Lift them out, remove the stones, and weigh the fruit. Allow sugar of equal weight, and boil it up along with the water in which the plums were cooked. Then add the plums and boil all until the jam thickens and sets—about thirty minutes.
Plum jam 3. Take sound plums, just ripe, and cook them down to a pulp, with just enough water to float them. Rub the pulp through a sieve which will retain the stones and skins; weigh it, and add an equal weight of crushed sugar. Replace all in the pan, and boil it for half an hour, stirring well.
Black Plum Jam. Get the ripest black plums, cut them to pieces, stone them, and put them into a large pan. Bruise them as much as you can with your wooden spoon, and warm them on the stove until they are soft. Pass them through a colander with a pestle, and get as much pulp through as you can. Boil it for one hour, stirring it from the bottom all the time, so that it will not burn. Put twelve ounces (340g) of castor sugar to every pound (500g) of jam. Take the jam off the stove to mix the sugar in. Put it on again for ten minutes. Then take it off and put it into brown pots, and sift some castor sugar over it.
Greengage Plum Jam. Take firm greengages, wipe them with a cloth, stalk them, remove the stones, and weigh the fruit. Set aside an equal weight of sugar, and put it in the oven to heat. Crack some of the stones, blanch the kernels, and add them to the fruit. Place the fruit in a preserving-pan, with not more than an inch deep of water. Let it come gradually to the boil, and then boil it fast for ten or twelve minutes. Put in the sugar, stirring well till it dissolves, and continue to boil fast for twenty minutes. Place the jam in jars, and cover it.
Plum Jelly. Wipe, skin, stone, and weigh juicy plums. Put them in a preserving-pan with just enough water to cover them. When the water boils, pour it off and add fresh (boiling) water. Cook till the plums are soft. Strain them through a jelly-bag, without pressure, letting the juice drip all night if need be. Return the juice to the pan, boil it down by one-fourth, and add sugar of equal weight to the original weight of the fruit. Skim well. The jelly should set in about twenty minutes after the sugar has dissolved.
Plum Marmalade. Take twenty-five pounds (6.75Kg) of good, sound plums. Halve them, remove the stones, and place them in a pan with one quart (1.1 litres) of cold water, a handful of granulated sugar, and one teaspoonful of cinnamon. Boil all till soft, stirring frequently. Press the fruit through a sieve, weigh it, and allow twelve ounces (340g) of sugar to every pound (500g) of pulp. Boil the sugar separately, with two gills of cold water, for ten minutes. Then add the plum pulp, boil for twelve minutes, stirring constantly, and pour into pots. Do not cover the marmalade till it is cold.
Pomegranate Jelly. Place under-ripe pomegranates in a covered earthenware vessel in the oven until they become quite pulpy and the juice flows freely. Strain without any pressure through a jelly-bag, which can drip all night. Measure the juice, boil it up, and add a pint (600ml) of heated sugar for every pint (600ml) of juice. When the sugar has dissolved boil all for a few minutes, until the jelly will set. It is a lovely colour. Pour it off into jars and cover it when cold.
Pomegranate Marmalade. Take rather under- ripe pomegranates, halve them, place them in a preserving-pan with a very little water, and cook till they are tender. Pass through a sieve fine enough to retain the seeds. Weigh the pulp, return it to the pan, and give it a boil-up while you heat an equal weight of sugar. Add the sugar to the pulp, stir well till it dissolves, and boil a little longer till the marmalade thickens. Pour it into jars and cover it.
Prune and Apple Jam. Take four pounds (1.8Kg) of large prunes. Wash them well and leave them steeping in water overnight. Next day simmer them till they are tender, using just sufficient of the water they were steeped in to cover them. Remove them from the stove and cool them. Take out the stones. Replace them in a preserving-pan. Have ready nine large apples, peeled, cored, and sliced, one pound (500g) of sugar, and the juice of two oranges and two lemons. Add these to the prunes, mix them thoroughly and stir well. Let the jam cook until it is smooth and thick. Place it in pots, and cover.