Seville Orange Marmalade 1. Take twelve Seville oranges and three lemons, peel them, and cut up the peel into very thin strips. Cut up the pulp into rough pieces with a stainless knife, removing as much as possible of the white pith. Put the pips and any odds and ends to soak in a little water. Weigh peel and pulp and place all in an earthenware vessel. Pour an equal weight of water on, and leave for twenty- four hours. Next day, add the water from the pips, and boil the whole till it is tender. Put it back to stand for another twenty-four hours. The third day boil it up fast, and add eight pounds (3.6Kg) of heated sugar. Stir well till the sugar dissolves, and boil for forty-five minutes, or until the marmalade is of the required Colour and consistency.
Seville Orange Marmalade 2. Take twelve large Seville oranges; slice them very thinly right through. Remove pips and put them to steep in a little water. Place the fruit in an earthenware bowl and cover it with twelve pints (7.2 litres) of water, and leave for twenty-four hours. Next day, boil up all for two hours, adding the liquor from the pips. Add twelve pounds (5.5Kg) of sugar, and boil for a further hour and a half, stirring continuously during the last half-hour; add the juice of two lemons, pour the marmalade into pots, and cover it.
Seville Orange Marmalade 3. Take nine Seville and two sweet oranges and two lemons. Slice them right through as thinly as possible; remove the pips and put them to soak in a little water. Place the fruit in a deep pan or bowl, add nine pints (5.4 litres) of cold water, including the water from the pips, and leave for twenty-four hours. Next day, boil the fruit until tender; add nine pounds (4Kg) of heated sugar, and boil again until the marmalade thickens and sets.
Seville Orange Marmalade 4. This can be made either with all Seville oranges or with four sweet oranges to every eight Seville. Wipe them well, slice them thinly. Remove the pips, pith, and cores, which should be left overnight in a bowl with a little water. Weigh the fruit, and for every pound (500g) add two pints (600ml) of water. Let the oranges and water steep all night in an earthenware bowl. The following morning put all into a preserving-pan, and strain in the liquor from the pips. Boil up sharply for an hour. Return all to the earthenware bowl. Next day, weigh the contents of the pan, and add fourteen ounces (400g) of sugar for each pound (500g) of pulp. Boil all until it is tender (about one hour and a half), and as soon as it thickens pour off the marmalade into pots and cover it.
Seville Orange Marmalade 5. Weigh the oranges first of all, and set aside for every pound (500g) use twelve ounces (340g) of sugar. For every five oranges allow one lemon (grated rind and juice). Take off the peel in quarters, and boil it, well covered with water, until it is tender enough to be easily pierced with the head of a pin. Remove and drain the peel and set it aside to cool. Take out the pips from the pulp, and as much of the white pith as you can remove. Boil the pulp, till tender, along with the sugar. When the peel is cold, scoop out the white from it, slice it very thinly, and add it to the pulp. Let the marmalade cook till it is thick and dark.
Seville Orange Marmalade 6. Choose pale-coloured Seville oranges; cut them in quarters, remove the pips and pith, and take out the pulp into a basin. Put the peel to steep all night in a little water, slightly salted. Next day, boil it till tender in plenty of water, shred it very fine, and add it to the pulp. Weigh all together, and for every pound (500g) of the mixture add one pound and a half (750g) of preserving sugar. Boil gently together for twenty minutes, or until clear, which may be five or six minutes longer. Stir continuously, but very carefully so as not to break the peel. Do not cover till it is cold.
Seville Orange Marmalade 7. Wash the oranges perfectly clean, and dry them. Do not let them stay soaking in the water. Halve each orange, remove the pips, and drop them into a cup of warm water. Slice the fruit as thinly as possible, and weigh it. Add one pint and a half (900ml) of cold water to every pound (500g) of fruit. Let it all soak together for forty-eight hours, then gently boil it all together, until the peel is tender enough to cut with a spoon handle. Add the strained water from the pips. Measure, and allow one pound (500g) of sugar to each pint (600ml) of pulp. While the pulp is being boiled up again, heat the sugar, then add it to the pulp, and boil for about twenty minutes.
Seville Orange Jelly Marmalade. Take five pounds (2.25Kg) of oranges. Wash, and peel them very thinly. Put only half the peels into a pan of cold water, slightly salted. Let this come to the boil, and then simmer till the peels are tender. Remove the pips and pith from the orange pulp, cut up this pulp with a knife, and place in a preserving-pan with about seven pints (4.2 litres) of water. Let it boil fast for an hour, then strain it through a muslin jelly-bag, and measure the juice. Add one pound and a half (750g) of sugar for every pint (600ml) of juice, and return both to the pan. Boil for forty-five minutes. Meanwhile, take the soaked peels, if sufficiently tender, and drain and shred them as finely as possible. Add them to the jelly when it has boiled half an hour. Stir and skim well, and, when it sets, pour the jelly into jars.
Sloe Jam. Take just-ripe sloes. Wash, and place them in a preserving-pan with just enough water to float them. Let them boil gently until quite tender. Pass them through a coarse sieve. Weigh the pulp, and return it to the pan with an equal weight of sugar. Stir well till the sugar has dissolved, and boil all until the jam thickens and sets. Pour it into pots, and cover it at once.
Strawberry Jam 1. Weigh pound (500g) for pound (500g) of sugar and just under-ripe strawberries. Boil the sugar until it candies when dropped into cold water. Then add the fruit and let it boil for about ten minutes. Put the jam into jars and cover it while hot.
Strawberry Jam 2. To every pound (500g) of ripe strawberries allow twelve ounces (340g) of sugar. Put the fruit in a preserving-pan on the stove, strew a little sugar on it, and, as the juice begins to run, add more sugar; and so on till it is all dissolved. Bring to boiling-point and boil for twenty minutes, or until the jam sets, stirring very carefully lest you break the strawberries. This is not so sweet a preserve as strawberry jam usually is.
Strawberry Jam 3. Choose good, sound strawberries, not over-ripe or green ones. Allow pound (500g) for pound (500g) of sugar and fruit, and make a strong syrup with the sugar, (and a very little water) which must be boiled until it will set hard (hard-crack). The strawberries should then be carefully put into the pan and boiled fast for ten to fifteen minutes. Do not stir much, lest the fruit should break, but skim well.
Strawberry Jam 4. Measure and let boil the required quantity of strawberries, mashing them a little to extract the juice, till they are quite tender. Then add for each pint (600ml) of fruit three-quarters of a pound (375g) of sugar. Boil the jam slowly till it is of proper consistency.
Strawberry Jelly 1. Put ripe strawberries in a double boiler, and mash them to extract the juice. Let the water boil till all the juice is out. Strain it, and for each pint (600ml) of juice add either half a cupful of strained red-currant juice or the juice of a smallish lemon. For each pint (600ml) of mixed juice add one pound (500g) of sugar. Return juice and sugar to its pan, and boil up till the jelly will set.
Strawberry Jelly 2. Choose sound fruit, rather under-ripe, and cook gently in a jar or pan on the stove until it is a soft pulp. Strain the juice through a jelly-bag and measure it. Place in the oven to heat one pound (500g) of sugar for every pint (600ml) of juice. Put the juice in a preserving-pan, boil it for twenty minutes, stir in the sugar, and, when it is well dissolved, boil for another quarter of an hour, and pour off into jars. Do not cover it till it is cold.
Strawberry Marmalade. Crush two pounds (1Kg) of fine strawberries, and pass them through a sieve. Then mix them with a strong syrup made with two pounds (1Kg) of sugar, and cook them until the marmalade is done.
Strawberry Preserve. Choose sound, clean berries, just under-ripe. Stalk and measure them. For every five cupfuls of strawberries, set aside in a preserving-pan four cupfuls of sugar and one of cold water. Bring this syrup to the boil, then put in the strawberries and let them cook fast for about ten minutes. Do not stir, for fear of breaking them, but shake the pan to and fro. Lift them out very carefully one by one into jars, and when these are three-quarters full give the syrup another boil-up for five minutes, and pour it into the jars. Let the strawberries settle down before you cover them up, and, if need be, fill up the jars with the rest of the syrup.
Strawberry and Pineapple Jam. Take ripe pineapples. Peel and slice them and remove the “eyes “. Chop them fairly small, weigh them and add an equal weight of just-ripe stalked strawberries. Add a pound (500g) of granulated sugar for each pound (500g) of fruit. Place all in a preserving-pan, and cook slowly till the jam is extremely thick. Stir well. Put it into jars, and cover.
Sweet Orange Honey. Take twelve good oranges; grate the rind off them, and add it to two pounds (1Kg) of clear honey. Add the strained juice of all the oranges, and mix thoroughly. Let the mixture boil gently in a preserving-pan. When it has boiled for half an hour, put it into jars and cover it.
Sweet Orange Marmalade 1. Take twenty ripe oranges, remove the peel and pith, and squeeze the juice from the pulp with a lemon-squeezer. Boil the juice till it is quite clear, then add five pounds (2.25Kg) of sugar and the rind grated. Let the marmalade boil till it is clear and thick.
Sweet Orange Marmalade 2. Take two dozen sweet oranges. Wipe them well with a dampish cloth, and grate the rinds off into a large bowl containing about a breakfast-cupful of cold water. Only use the yellow part of the rind. Remove the white inner pith. Place the pips of the fruit in a second bowl, and the pips and cores (just covered with boiling water) in a third. Leave all for forty-eight hours. Then add the pips to the peels and the strained water from the pips. Weigh the whole, and add eighteen ounces (465g) of sugar for every pound (500g) of fruit, etc. Place all in a preserving-pan, and boil till it thickens and sets—which should be in about an hour and a half.
Sweet Orange Preserve. Take sound sweet oranges, wipe well, slice in halves and core them, and remove as much of the pith as you can. Place the fruit in a preserving-pan, just covered with water, and boil till tender and clear but not broken. Change the water once. Measure the fruit, and add an equal measure of warmed sugar. Let it simmer till the preserve is thick and will set.
Tangerine Orange Marmalade 1. This can be made by any Seville orange marmalade recipe, if you allow one sweet and one Seville orange to every six tangerines.
Tangerine Orange Marmalade 2. Take thirty six tangerine oranges. Weigh, wash, and dry them well. Place them in a preserving-pan with as much water as will float them, and let them boil until they are soft. Pour off the water, slice every orange into four, remove the pulp, and take out the pips. Take away as much white pith from inside the peel as you can, and shred the peel into thin uniform strips. Put the pips into a pint of cold water, and let them stand overnight. Mash the pulp, and leave it in a separate dish. Next day put into a preserving-pan white sugar equal to twice the (original) weight of the oranges, the strained water from the pips, and the juice of six large lemons. When the sugar has dissolved, boil it to a syrup. Then add the peel and pulp. Continue to boil until the juice will set—about thirty-five to forty-five minutes. Do not cover until it is cold.
Tangerine Orange Marmalade 3. Take sufficient tangerine orange-rinds to make two pounds (1Kg) weight. Add four lemon rinds—all should have the white pith removed as far as possible. Strain the juice of all the fruit into a basin, and put the pips into a separate basin, covered with half a pint of boiling water. Chop the rinds, and put them, with the squeezed pulp, into a preserving-pan with four pints (2.4 litres) of cold water. Let it stand for two hours, or until all is well softened. Strain the liquid into another pan; strain in also the fruit-juice and the water from the pips. For every half-pint (300ml) of liquid add one pound (500g) of sugar, and boil up for half an hour at least; it may require a little longer, but you must stand by it and skim, and remove from the heat the moment that it sets.