EARLY 1900s JAM & PRESERVE RECIPES
Apple And Ginger Jam. Take four pounds (1.8Kg) of apples, pare and core them, and cut them into shapes as much like ginger-root as possible. Boil four pounds (1.8Kg) of sugar with one quart (1.1 litre) of water for twenty-five minutes, until you have a syrup. Keep the syrup boiling quickly while you put in the apples and add at least two ounces of essence of ginger. Stir as little as possible. The mixture will take about an hour to clear and become yellow. Skim it well and pour it into jars.
Apple Jam 1. Peel and cut four pounds (1.8Kg) of apples as if for a pie. Add to the apples four pounds (1.8Kg) of lump sugar, the grated rind and the juice of at least two lemons, at least three-quarters of an ounce (20g) of ground ginger, and a few cloves. Boil the mixture in a pan, slowly, for nearly two hours without adding water. About five minutes before taking the pan off the stove add a large wineglassful of spirits (Brandy). Pour into jars.
Apple Jam 2. Pare and core a quantity of russet apples, cut them into half-inch cubes and weigh them. Lay the cubes on a large dish or in a deep bowl, cover them with their own weight in granulated sugar and let them stand for forty-eight hours. Strain off their liquid into a preserving-pan and bring it to the boil. Add the apples to the liquid and let the mixture boil slowly, without stirring, until the fruit becomes transparent. Pour the mixture into jars.
Apple jam 3. Peel, core, and weigh four pounds (1.8Kg) of tart, green cooking apples. Make a syrup with four pounds (1.8Kg) of sugar and as little water as possible. Add to the syrup the apples (chopped), four grated lemon- rinds, and a small teaspoonful of grated ginger. Let the mixture simmer until the apples are clear and golden and will set firmly. Then pour into jars.
Apple Jelly 1. Wash a quantity of apples. To every three pounds (1.4Kg) of apples add about a quart (1 litre) of cold water. Simmer this mixture gently till the fruit is tender and on the point of mashing. Without squeezing the apples, strain their juice through a jelly-bag or hair-sieve. Measure this juice and boil it for fifteen minutes. Add to it a pound (500g) of preserving sugar for every pint (600ml) of juice (the sugar should have been heated in the oven before use), and boil this mixture for twenty- five minutes. Pour into jars and cover over when cold.
Apple Jelly 2. Take a quantity of sound apples. Pare and cut them in thin slices into a deep pan, with as much water as will cover them. Leave until the fruit is soft. Strain its juice through a jelly- bag. To every pint (600ml) of juice add one pound (500g) of powdered sugar. Boil it very fast for ten minutes. Put into your jars some sliced lemon-peel and pour in the jelly. Make this jelly in small quantities.
Apple Marmalade 1. Take two pounds (1Kg) of good, sound cooking apples, and put them in a lined saucepan with one pound (500g) of castor sugar and one pint (600ml) of sweet cider. Let them cook quietly for three hours or so, until the fruit is so soft it can be put through a sieve. After sieving put it into jars.
Apple Marmalade 2. Take nine pounds (4Kg) of sound, green cooking apples. Wash, dry, and place them whole in a preserving Pan with sufficient water to float them. Cook until they are soft enough to pulp through a fine sieve. Weigh, and for every pound (500g) of pulp allow twelve ounces (340g) of sugar. Re-heat the pulp and heat the sugar separately. Then add the sugar to the pulp and let the mixture boil up until the sugar dissolves and the marmalade will set.
Apple, Pear, and Plum Preserve. Take an equal amount of apples, pears, and plums. The plums must be plunged into hot water and skinned, then halved and the stones taken out. The apples and pears must be peeled, cored, and sliced. Weigh the fruit and allow an equal weight of sugar. Place the three fruits in a preserving-pan, in alternate layers, with sugar between each layer, and let them cook very slowly until all is perfectly blended, and quite thick and smooth. Place in jars and cover.
Apple and Black Currant Marmalade. Take four pounds (1.8Kg) of black currants, pick them well, and cook them in a preserving-pan till they are soft. Enough water to cover the bottom of the pan may be added, but is not essential. Wipe four pounds of apples, examine them carefully to see that they are sound, quarter and core, but do not peel them, and cook them in a separate pan till they are soft. Mix the apples thoroughly with the currants. Press all the fruit through a colander. Measure the pulp, put it into a preserving-pan, and let it boil till thick. Add an equal measure of sugar, and cook till the marmalade will set.
Apple and Damson Jelly. Take six pounds (2.75Kg) of sound apples; wipe, slice and core, but do not peel them. Add six pounds (2.75Kg) of damsons. Place the fruit in a preserving-pan, and just cover it with cold water. Boil until tender and strain through a jelly-bag. Measure the juice, and return it to the pan with an equal measure of sugar. Boil up the juice and sugar for a quarter of an hour, and pour it off into jars.
Apple and Date Preserve. Take two pounds (1Kg) of dried apples. Leave them to steep overnight in
sufficient water to cover them. The following morning drain off the water, cut the apples small, and add them to six pounds (2.75Kg) of stoned dates (which can be cut small at discretion). Place the fruit in a preserving-pan with two pounds (1Kg) of sugar and three pints (1.8 litres) of water. Boil the mixture for half an hour, and pour it into pots.
Apple and Ginger Preserve. Take two ounces (60g) of root ginger and put it through a mincer. Place it in a preserving-pan with one teaspoonful of cayenne, six pounds (2.75Kg) of sugar, and one pint (600ml) of water. Let this mixture be heating while you core, pare, and chop fairly small six pounds (2.75Kg) of tart cooking apples. Add these to the ginger, etc., and let the mixture cook gently till the apples are clear and tender, but not broken. Pour into jars and cover.
Apple and Grape Jelly. Take four pounds (1.8Kg) of sound grapes. Remove them from the stems, and wash them by letting water run upon them in a colander. Take fourteen pounds (7.3Kg) of good apples, and slice without peeling them. Remove the cores. Put the grapes and apples into a preserving-pan, let them boil till they are quite soft, then strain the juice through a large muslin bag. It can be left to drip all night. Next day measure the juice and allow one cupful of sugar for each cupful of juice. Heat the sugar separately, and add it to the juice when the latter has boiled for twenty minutes. Boil up juice and sugar together for a quarter of an hour, then put into glass jars and cover.
Amber Marmalade. Take two oranges, two lemons, and two grapefruits (or a larger sweet quantity in proportion if preferred). Slice them very thinly. Take out the pips and as much of the white pith as possible, especially the cores. Measure the fruit and allow three times as much water. Place all in an earthenware bowl overnight. Next day put it in a preserving-pan, and let it boil for a quarter of an hour. Remove and pour it off into the earthenware bowl. Leave it overnight again. The next morning replace in the preserving-pan with heated sugar in the proportion of pint (600ml) for pint (600ml), and let it all boil until it will set— probably about two hours.
Apricot Jam. Get the ripest apricots you can, weigh and cut them to pieces, and take the stones from them. Put them in a large preserving-pan, and mash them as much as you can. Put them on the stove to warm, mashing them all the time. Pass them through a colander and keep pressing them with a small pestle. When they are all broken, put them on the stove and just let them boil for ten minutes, stirring them all the time. Then add fifteen ounces (415g) of powdered sugar for every pound (500g) of apricots. Let them boil together for half an hour, stirring them all the time with your wooden spoon so that they may not burn at the bottom of the pan. When the jam is boiled enough put it into pots. Let it get cold, and put brandy papers over the top of each jar two days before you cover.
Dried Apricot Jam 1. To every pound (500g) of dried apricots allow two and a half pounds (1.25Kg) of sugar and the juice of one lemon. Soak the fruit for forty-eight hours in sufficient water to cover it. Strain off the water, add the sugar to it, and boil. Then add the fruit, and. let the whole continue to boil until the jam will set.
Dried Apricot Jam 2. Take two pounds (1Kg) of dried apricots, six pints (3.6 litres) of water, six pounds (2.75Kg) of preserving sugar, and two ounces (60g) of bitter almonds, (blanched and chopped or grated very small). Wash the apricots lightly. Let them steep in the water for twenty- four hours. Then boil them slowly till they are quite tender. Mix the sugar and almonds well in, and boil for- half an hour longer. This is a cheap jam, and is said to taste like one made of fresh fruit. Larger quantities. should be made in the above proportions.
Apricot Marmalade. Take for this any apricots, which are unsuitable for preserving in syrup owing to their being slightly bruised, etc. Having removed the stones, boil the fruit quite soft in as little water as possible. Beat it to a pulp or rub it through a sieve. Weigh the pulp, and take half its weight in sugar. Make a syrup with this sugar and just sufficient water to dissolve it. Boil and skim it well, and when it is clear add the apricot pulp and boil up until the marmalade thickens and sets, which should be in a few minutes.