Quince Honey. Take two large quinces. Wipe well, and grate them and let them cook till they are tender. Have ready a syrup made with one pound (500g) of sugar to one pint (600ml) of water, which must cook for about five minutes. Add the grated quince to the sugar, and let it simmer for another twenty minutes. Stir continually.
Quince Jam. Take fourteen to sixteen good- sized ripe quinces and about four quarts (4.4 litres) of ripe sweet apples. Wash and dry. Peel, core, and quarter the fruit. Put the quince cores to steep in a little cold water. Slice all the fruit thinly, and place it in an earthenware vessel in alternate layers with sugar, six pounds (2.75Kg), and pour one pint (600ml) of water over all. Let this stand overnight. Next day boil all slowly, adding the strained liquor from the cores, until the fruit is tender and the syrup becomes transparent and sets.
Quince Jelly 1. Take ripe quinces. Peel, core, and slice them. Place them in a preserving-pan with sufficient water to float them, and boil for two and a half hours. Strain their juice through a jelly-bag, and add one pound (500g) of white sugar for every pint (600ml) of juice. Boil up again until the jelly will set. This makes a bright red jelly, of extremely attractive flavour.
Quince Jelly 2. Take the liquor in which quinces have been boiled (see Recipe above), and place the parings, cores, etc., in it. Boil till the contents of the pan are quite soft, then press through a fine sieve and measure the juice. Add one pound (500g) of sugar to every pint (600ml) of fluid, and boil together for half an hour. This will not be a very clear jelly.
Quince Marmalade. Peel the quinces and cut them into quarters, and to every pound (500g) of fruit add three-quarters of a pound (375g) of loaf sugar with a little water. Boil this gently for three hours. Meanwhile simmer the seeds in water to a jelly, and add this jelly to the fruit, etc., while it is boiling. Pour into jars.
Quince Preserve. Peel and quarter the quinces, and boil them in just sufficient water to keep the pieces from becoming pulped and broken. When they are quite tender but still whole, remove them (reserve the water for quince jelly—see Recipe above) and add one pound (500g) of white sugar for each pound (500g) of quinces. Cover the fruit with the sugar and let it stand overnight. Then replace the fruit into the liquid in the preserving-pan and let all boil for twenty minutes.
Raspberry Jam 1. To every four pounds (1.8Kg)of raspberries add one pint (600ml) of red-currant juice. Let the mixture boil for half an hour, stirring well, and mashing the fruit with a wooden spoon. Press it through a fine sieve, so that no seeds can pass. Weigh, and for each pound (500g) of fruit allow twelve ounces (340g) of sugar. Boil up the fruit again, then add the sugar, and boil all till the jam will set, which should be in twenty minutes.
Raspberry Jam 2. One and a quarter pounds (625g) of best lump sugar to each pound (500g) of raspberries. Put on the fruit, bring it to the boil, but do not let it boil more than two or three minutes. Add the sugar, stirring till it is quite dissolved, and again bring the mixture to the boil. Pour it at once into warm jam-pots and cover while it is hot. This jam keeps well, is of splendid colour, and retains the flavour of fresh fruit.
Raspberry Jam 3. Pick and weigh the raspberries. Allow pound (500g) for pound (500g) of sugar and fruit, and a quarter of the weight (125g) of the fruit in red currants. Wash, pick, and mash the currants, strain the juice through a fine sieve, and cook it with the sugar for about twenty minutes. Put in the raspberries, and let all simmer, stirring well, for about twenty-five minutes.
Raspberry jam 4. Weigh the raspberries. Allow pound (500g) for pound (500g) of sugar and fruit. Let the fruit simmer by itself till reduced by a third, then gradually sprinkle in the sugar (heated), and stir well till it is thoroughly melted. Give the jam a boil-up, pour it into pots, and cover it immediately.
Raspberry Jelly 1. Put into a jar two pounds (1Kg) of raspberries and two pounds (1Kg) of white currants. Set the jar in a saucepan containing some water, and in this way heat the fruit thoroughly. Then press the fruit, and pass the juice through a jelly-bag. Now boil the juice with a pound (500g) of castor sugar to every pint (600ml) of juice. When it has boiled once, take it off and skim it, and repeat the same operation three or four times, until the jelly is quite clear.
Raspberry Jelly 2. Put your raspberries in the preserving-pan over the fire, stirring them all the time they are on. When they are ready to boil, take them off and pass them through a hair-sieve into a pan. Let no seed go through. Put your jelly into another pan, set it on the stove, and let it boil for twenty minutes. Stir it all the time, so that it will not burn at the bottom. Add fourteen ounces (400g) of sugar for every pint (600ml) of jelly, and let all boil for twenty minutes. Stir it all the time. When the jelly is cold put it into brown pots, and sift a little powdered sugar over it. Let it stand for one day and then cover it up.
Red Currant Jam. Pick and weigh the currants. Allow an equal weight of sugar. Put the currants in a preserving pan on the stove and, when they have been boiling three minutes, add the sugar. Let the sugar melt and the whole boil up again. When the jam sets pour it into pots.
Red Currant Jelly 1. Pick the currants free of stalks, put them in a double-boiler, and let them stay an hour with the water boiling. Place them in a jelly-bag, but do not press or squeeze leave the juice to drip all night. Next day, measure and put the juice in a preserving pan, let it boil for ten minutes and then add heated sugar, allowing one pound and a quarter (625g) to each pint (600ml) of juice. Boil up, and when the sugar has melted the jelly should be set.
Red Currant Jelly 2. The currants must be picked free of leaves, etc., but need not be stalked. Wash and drain them and place them in a jar in a pan of hot water. Heat the fruit thoroughly and mash it to a pulp with a heavy wooden spoon. Place it in a jelly-bag, and let the juice drip all night. The following day measure the juice; allow one pound (500g) of sugar to every pint (600ml) of juice. Heat the sugar in the oven, and put the juice on to boil. When it has boiled fast for twenty minutes add the sugar. Stir well until it is dissolved. Boil up for a minute and pour off into heated jars.
Red Currant Jelly 3. The currants must be dry and just ripe. Stalk them and place in a large stew-jar, with no water. Cover the jar or tie a paper over it, and let it stand for one hour in a cool oven. Strain the fruit through muslin, and to every quart (litre) of juice extracted add one pound and a half (750g) of loaf sugar. Stir gently till the sugar is melted and boil fast for twenty minutes, skimming well. Pour off at once into jars.
Rhubarb Jam 1. Take eight pound (3.6Kg) of rhubarb, eight pounds (3.6Kg) of sugar, four level teaspoonfuls of ginger, and one pound (500g) of candied peel. Wipe the rhubarb and cut it into pieces about one inch (2.5cm) long. Put it in a pan, slightly crush the sugar, and spread this over the rhubarb. Leave it until next day and then cut the candied peel up thinly, add the ginger, and boil the whole till it turns a nice, red colour (probably one hour and a half). Pour it into dry scalded jars and cover it down at once.
Rhubarb Jam 2. Take red fresh stalks, cut them into four-inch (10cm) pieces, and weigh out four (1.8Kg) pounds. Mix this with one pound (500g) of stoned raisins, the juice and grated rind of one orange and two lemons, and four pounds (1.8Kg) of sugar. Let all stand, well mixed, in a bowl for thirty minutes. Then place it in a preserving-pan and boil for forty-five minutes, stirring and skimming well.
Rhubarb Jam 3. Take red-stalked rhubarb, and string it carefully so as to leave plenty of red. Cut it into half-inch (1.3 cm) slices, and leave it overnight covered with an equal weight of sugar. Next day, place it in a preserving-pan with the juice and grated rind of one lemon to every three pounds (1.4Kg) of rhubarb, and add one ounce (30g) of finely chopped blanched sweet almonds to the whole. Let this boil for thirty minutes. Then simmer it quietly for thirty minutes longer.
Rhubarb Jelly. Take young, fresh, red rhubarb. Wash and dry it. No peeling is required. Slice it in half-inch (1.3cm) pieces, and place it in a preserving-pan with just enough water to cover the bottom of the pan. Let it simmer till the juice is all out. Then strain and measure the juice. Allow one pound (500g) of sugar to each half-pint (300ml) of juice. Boil up the sugar and juice together, stirring well, and let it boil till it sets, say about twelve minutes. Then pour the jelly into jars. This recipe is for plain rhubarb jelly, but it may pleasantly be varied at discretion by using a little grated lemon-peel and cinnamon, or essence of lemon and essence of almond.
Rhubarb Marmalade. Take four pounds (1.8Kg) of rhubarb, wash, wipe, and cut it in small bits, and add the grated rinds of five lemons and half a cupful of water. Place all in a preserving-pan, and boil it for twenty minutes. Add twelve ounces (340g) of blanched almonds, chopped very fine, one tablespoonful of essence of ginger, and six pounds (2.75Kg) of heated sugar. Let the whole boil fast until the marmalade clears and sets—about twenty minutes.
Rhubarb Preserve. Take some sound, fresh, red stalks, wash and wipe them dry, slice them into six-inch (15cm) lengths, and let them dry for forty-eight hours. There should then be four pounds (1.8Kg) of dry rhubarb. Place in a preserving-pan four pounds (1.8Kg) of sugar, half a pound (250g) of grated lemon-peel, half a pound (250g) of preserved ginger chopped small, and one gill (150ml) of water. Stir well until the mixture has boiled five minutes. Then put in the four pounds (1.8Kg) of dry rhubarb and let it boil thirty minutes, taking care how you stir, lest the sticks should break. Pour the preserve into pots and cover it at once.
Rhubarb and Fig Preserve. Cut up small six pounds (2.75Kg) of rhubarb and one pound (500g) of figs. Thinly shred one pound (500g) of candied peel. Add the grated rind and juice of three lemons; mix all well, and let it stand overnight, place in alternate layers with five pounds (2.25Kg) of sugar. Next day let it cook very slowly, for not less than an hour.
Rhubarb and Gooseberry Jam. Take equal quantities of rhubarb (washed, peeled, and cut into one-inch/2.5cm pieces) and of just-ripe gooseberries (topped and tailed). Measure the fruit and set aside one pound (500g) of sugar for each pound (500g) of fruit, and one gill (150ml) of water to each pound (500g) of fruit. Boil fruit and water together in a preserving-pan until it is all tender, and then add the sugar. Cool gently till the sugar dissolves, then boil up till the jam will set.
Rhubarb and Orange Jam. Take two good- sized oranges, peel them and remove the pips, and as much of the white inner pith as you can. Slice the fruit and place it in a preserving-pan, with the finely sliced rind of six oranges and three pounds (1.4Kg) of sugar crushed small. Have ready two quarts (2.2 litres) of young rhubarb, peeled and thinly sliced; mix it with the oranges, and let all simmer slowly for an hour, stirring and skimming well. At the end of this time it should be ready to pour off.
Rhubarb and Prune Preserve. Take eight pounds (3.6Kg) of rhubarb, cut it up small, put it in a dish or bowl, and cover it with two pounds (1Kg) of sugar, leaving it overnight. Wash four pounds (1.8Kg) of prunes, and leave them soaking overnight in just sufficient water to cover them. Next day, place the rhubarb in the preserving- pan, with the prunes, (including the water) and six lemons cut into quarters. Let the mixture simmer quietly for an hour, then add eight to nine pounds (3.6Kg) of sugar, according to taste, and boil fast for thirty minutes. Take out the lemon and pour the jam into pots.
Rhubarb and Raspberry Jam. To every three pounds (1.4Kg) of rhubarb allow four pounds (1.8Kg) of raspberries and six pounds (2.75Kg) of sugar. Slice the rhubarb small, let it cook till tender (adding six tablespoonfuls of water) and then put in the raspberries and mix them all well. Bring the jam to the boil, add the sugar, and boil all till the jam sets.
Rowan Jelly 1. The berries should be not quite ripe. Wipe them well, pick off the stalks, place them in a preserving-pan with just enough water to cover them, and boil till they are quite soft, mashing them with a wooden spoon occasionally. Strain off and measure the juice. Add one pound (500g) of sugar for every pint (600ml), and boil up together for thirty minutes. Stir and skim well. Pour into jars.
Rowan Jelly 2. Take ripe mountain-ash berries, pick them from their stalks, weigh them and place them in a preserving-pan with enough water to float them (about half a pint/300ml to every two pounds/1Kg of fruit). Let the fruit simmer till quite soft, crushing the berries with a wooden spoon. Strain the juice, without pressure, through a jelly-bag, and measure it. Return it to the pan and boil it up. Add at least one pound (500g) of heated sugar for every pint (600ml) of juice, and boil fast for half an hour, stirring and skimming well. It is advisable to stir in a little boiled and strained blackberry juice just at the last—about one cupful to four pints of the jelly.