Damson Jam 1. Take sound, large, ripe damsons. Wash and halve them, and remove their stones. Weigh the fruit. Put it into a preserving-pan with just enough water to cover it, and cook till the skins break. Add sugar, a pound (500g) for each pound (500g) of fruit, and boil all till the jam thickens and sets.
Damson jam 2. Take just-ripe damsons and cook them to a pulp in barely enough water to cover them. Rub them through a coarse sieve which will retain the stones and skins. Weigh the pulp, return it to the pan with an equal weight of sugar, and boil all for twenty minutes, stirring well.
Damson Jelly. Take just-ripe damsons, wipe them well, and put them in a pan with barely enough cold water to cover them. Cook until tender (probably about thirty minutes). Strain the juice through a jelly-bag, and measure it. Allow an equal measure of sugar. Boil up sugar and juice together for about a quarter of an hour, and pour into jars.
Damson and Apple Jelly. Take an equal weight of damsons and of apples, and for every pound (500g) of fruit allow half a pint (300ml) of cold water. Boil all together until the fruit is quite soft and pulped. Strain it through a muslin bag, measure the juice, and let it boil fast for a quarter of an hour. Add one pound (500g) of sugar for every pint (600ml) of juice, and boil the juice and sugar together for thirty minutes, skimming well.
Date Jam. To each pound (500g) of stoned dates allow one cupful of water and half a pound (250g) of sugar. Put the dates in the preserving-pan with the water and let them simmer for eight or ten minutes. Then add the sugar, and flavour, according to choice, either with lemon-rind and juice (half a lemon to each two pounds, or one kilo, of fruit) or with butter and spice. Boil till the jam is quite thick and smooth in texture. Put into jars.
Date And Walnut Jam. Take five pounds (2.25Kg) of stoned dates (weighed after stoning), place them in a preserving-pan with three pints (1.8 litres) of water. Cook the dates gently until they are tender, and then stir in two pounds (1Kg) of sugar. Thoroughly mix, then stir in one pound (500g) of chopped blanched walnuts. Put into pots and cover.
Date and Banana Preserve. Take one pound (500g) of dates, stone them, and slice them in strips lengthways. Take four bananas peeled and very thinly sliced. Put the fruit into a preserving-pan with one pound (500g) of sugar, and let all simmer for twenty minutes, stirring and skimming well. Then boil up until the preserve is thoroughly thickened and will set.
Date and Carrot Preserve. Take three pounds (1.4Kg) of dates. Stone and chop them fairly small. Peel two pounds (1Kg) of carrots and put them through a mincer. Place the dates and carrots in a preserving-pan with three-quarters of a pint (450ml) of water and two pounds (1Kg) of sugar. Let all boil for twenty minutes. Add one-third of a teaspoonful of essence of almonds (or not more than twenty drops), and simmer all for another quarter of an hour. Pour off into jars, but do not cover till the next day.
Elderberry Jam 1. Pick and weigh ripe elderberries. They must be quite free from stalks. Allow a pound (500g) of sugar and the juice of one large or two small lemons to each pound (500g) of fruit. Boil the berries in a preserving-pan, slightly bruising them and stirring them about. When the juice runs put in one-third of the sugar, and let the mixture simmer slowly up to boiling-point. When the berries are thoroughly soft press them through a sieve. No seeds must go through. Put the pulp, remaining sugar, the lemon-juice, and the grated lemon-rind, back into the pan. Let this boil for half an hour, stirring and skimming continually. At the end of that time the jam ought to set. Pour it into heated jars, but do not cover it till cold.
Elderberry Jam 2. Take six pounds (2.75Kg) of ripe elderberries (weighed after being picked from the stalks), and place them in a preserving-pan with barely enough water to cover the fruit. Boil for a quarter of an hour, then add four pounds (1.8Kg) of sugar and one tablespoonful of orange-flower water. Cook this for forty-five minutes, stirring and skimming it well. Pour into pots and cover it.
Elderberry Jam 3. Pick and weigh ripe elderberries; allow one pound (500g) of sugar to each pound (500g) of fruit. Put the elderberries to heat in a preserving-pan and mash them with a potato-masher, add the sugar, and stir well till it is dissolved. Boil the jam till it thickens. Pour off and cover at once.
Elderberry Jelly. Pick one quart (1 litre) of elderberries free of stalks and add one pint (600ml) of water. Let this simmer till it is quite soft. Then strain off the juice. Take one quart (1 Litre) of crab-apples and quarter but do not peel them. Add one pint (600ml) of water and simmer them until they are soft. Strain off the juice, mix it with elderberry juice. Measure the mixed juice, and allow one pound (500g) of sugar to every pint (600ml). Boil up the juice, add the sugar, and boil the whole about ten minutes, or until it sets. Then put into jars.
Fig Jam 1. Take small dried cooking figs, and scald them in a bowl with water which should be not quite boiling. Drain them, slice each fig in half, remove the stems, and weigh. To each pound (500g) of figs allow one pound (500g) of sugar, the juice of one lemon, and one teaspoonful of grated lemon-peel. Stew the figs, with the lemon-juice and rind, simmering slowly till it is quite clear and tender. Enough water may be added to cover the bottom of the pan and prevent burning. Then add the sugar and cook slowly, stirring carefully, until the jam thickens and sets. If you put the sugar in to begin with, along with the figs, a little water may be added at discretion during the cooking if the preserve appears too thick.
Fig Jam 2. Either dried or ripe figs can be used for this. Dried ones should be steamed till soft. Fresh figs should be either steamed or cooked in a double-boiler over boiling water. When they are tender add about half their weight in sugar and place the mixture in a preserving-pan. Flavour with either lemon-juice and grated peel or with chopped pineapple (fresh or tinned). Cook till the jam is thick, then rub it through a coarse sieve, and return it to the pan to re-heat through before pouring it off into pots.
Fig Jelly. Slice the figs, adding one lemon, sliced through, to each pint and a half (900ml) of fruit. Let the fruit cook slowly in a preserving-pan for an hour, in just enough water to cover the bottom of the pan. Then strain and add sugar to the juice in the proportion of three-fourths of a pound (375g) to one pound (500g) of fruit-pulp. Boil the juice and sugar for eighteen or twenty minutes.
Fig and Apple Jam. Take two pounds (1Kg) of figs. Wash and quarter them, and place them in a preserving- pan with four cupfuls of cold water. Let them simmer for two hours, and then turn them out into a bowl. Take eight pounds (3.6Kg) of cooking apples, wipe them with a damp cloth, and quarter but do not peel them. Place them in a separate pan, with five pints (3 litres) of water, bring them to the boil and simmer them for an hour and a half. Strain the apple juice, without squeezing, through a muslin or cheesecloth jelly-bag. Put the apple liquor, with the figs, into a preserving-pan. When the jam boils, let it continue to boil for a quarter of an hour. Then put in eight pounds (3.6Kg) of warmed sugar, and about four ounces (115g) or to taste, of root ginger. Stir all well together until the sugar dissolves, and boil it until the jam thickens and sets.
Green Fig and Ginger Marmalade. Take six pounds (2.8Kg) of green figs. Remove the stalks and slice the fruit thinly. Add to it one pound (500g) of crystallised ginger, cut up into small even strips. Boil four pounds (1.8Kg) of brown sugar in three pints and a half (2.1 litres) of water, and when it is clear, dissolve in it one ounce (30g) of isinglass. Add the fruit to the syrup, and let it boil for thirty minutes. Then simmer gently for an hour, after which it ought to set. Pour it off into jars, but do not cover till the next day.
Four-fruits Jam. Take one quart (1 litre) of gooseberries; top-and-tail them. Add one pint (600ml) of stalked raspberries, one quart of picked red currants, and two quarts of stoned cherries. Weigh the whole, and add twelve ounces (340g) of sugar for every pound (500g) of mixed fruit. Boil all together until the jam thickens and sets. Pour into jars and cover.
Four-fruits Jelly. Take an equal amount of cherries, currants, strawberries, and raspberries. The cherries must be stoned, but do not lose any of their juice. Mix the four fruits and place them in a double boiler on the stove. They will require plenty of mashing and crushing. When all are quite soft, strain off the juice, and to each pound (500g) of fruit allow one pound two ounces (560g) of sugar. Place in a preserving-pan and boil for at least twenty minutes, skimming carefully.