Medlar Jelly. Put ripe medlars, peeled, pipped, and sliced, into a preserving-pan, with enough water to cover them, or, better still, place them in a covered jar in the oven. It will take some hours before the juice is all extracted. Strain the juice, letting it drip through a jelly-bag without any pressure. Measure it, and allow an equal measure of white sugar. Boil the juice and sugar until quite transparent, stirring and skimming well. Let the jelly cool a little before pouring it into jars.
Medlar Marmalade. Take the fruit pulp left from making medlar jelly. Rub it through a sieve, weigh it, add an equal weight of sugar, and boil the marmalade till it thickens and sets. Pour into pots and cover it.
Melon Marmalade. Take some large citron melons. Quarter, but do not peel them. Take out the seeds and weigh the fruit. Allow a pound (500g) of white sugar for every pound (500g) of fruit. Grate the melons on a coarse grater, omitting the rind. To every three pounds (1.5Kg) of fruit pulp allow the grated rind of two lemons and one teaspoonful of ground ginger these are best mixed with sugar. Put all into a preserving-pan, and let it boil till it thickens, becomes smooth, and will set. Steady stirring and skimming will be necessary. Pour it into pots and cover up while hot. The juice of the lemons may be used for flavouring if desired.
Melon Preserve. Take some small citron melons; peel, slice, seed, and cut them up small. Put them in a large vessel overnight, with just enough slightly salted cold water to cover the fruit. Next day drain the fruit and let it soak in fresh cold water for five or six hours. Place it in a preserving-pan, cover it with fresh cold water, add a small teaspoonful of powdered alum, and let it boil till the fruit is clear and tender, but not mashy. Lift out the fruit and drain it. Let it grow cold. Replace it in a pan on the stove with one pint (600ml) of sugar and about half an ounce (15g) of grated ginger root to every pint (600ml) of melon and enough water to moisten it. Simmer until the sugar candies, which will be in about two hours. Place the melon in jars, fill up with syrup, and cover it.
Mulberry Jam. Take ripe mulberries, weigh, and let them simmer in their own juice till they are tender but not broken. Add a pound (500g) of sugar for every pound (500g) of fruit, and cook the jam until it thickens and sets. Mulberry jam may also be made from the fruit used for mulberry jelly. In this case, pulp the strained mulberries through a coarse sieve, add pound (500g) for pound (500g) of sugar, and replace the whole in a pan to boil slowly till the jam is ready to remove.
Mulberry Jelly. Ripe mulberries should not be used for this, but those which, while red and full-sized, are still hard. Allow one quart (1 litre) of cold water to three quarts (3 litres) of mulberries, and let the fruit and water simmer slowly for the best part of an hour. Add another quart (litre) of cold water, and simmer for another hour, mashing the fruit with a wooden spoon. Strain off the juice, and add a pound (500g) of sugar (previously heated) for each pint (600ml) of juice. Place fruit and juice in a preserving-pan, boil up, skim well, until the sugar has completely dissolved, and then let it boil for three to five minutes. The jelly should set well after this. It should be a bright crimson colour when cold.
Mulberry Marmalade. Stalk and weigh the fruit; allow a pound (500g) of crushed sugar for every pound (500g) of fruit. Place the mulberries in a preserving-pan (a large shallow one is best), and the sugar on top of them. Simmer and stir over a very slow heat until the juice and sugar have thickened into a syrup. Let them boil up fast for five or six minutes, skimming well. Pour the marmalade off into jars and cover it.
Orange and Dried Apricot Jam. Take twelve oranges. Peel them, remove the white pith, shred the peel finely, and slice the pulp. Place the peel and pulp in an earthenware vessel, pour over sufficient boiling water to cover the fruit, and leave it overnight. Place two pounds (1Kg) of dried apricots in another vessel, cover them with cold water, and leave them overnight. Next day empty both vessels into a preserving-pan and simmer for thirty minutes. Remove the pan from the stove, measure its contents, add an equal measure of heated sugar, and let all boil till the jam is thick, stirring and skimming well.
Orange and Pineapple Preserve. Take six oranges, wipe them thoroughly clean, and leave them overnight in an earthenware vessel, with three pints (1.8 litres) of cold water. Next day put oranges and water into a preserving-pan. Boil them till the fruit is quite cooked. Take it out, chop it up small, and replace it in the pan with the contents of a large tin of pineapple, chopped small, and four pounds (1.8Kg) of sugar. Let all boil fast, skimming and stirring continually until the preserve thickens and sets. Fresh pineapple is the best, if obtainable. Two large ones will be required.
Orange and Prune Jam. Take four pounds (1.8Kg) of prunes, scald them well in hot water, rinse them in cold water, cut them open and remove their stones. Put the prunes through a mincer, measure them, and add an equal measure of orange pulp cut small, together with the grated rind of half the number of oranges used. Add eight ounces (225g) of sugar and two cupfuls of cold water to the fruit. Mix all thoroughly, place it in a preserving-pan, and let it cook very slowly until it is smooth and thick. Put the jam into pots and cover it.