The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-08-12
Jams and Mafmaladcs.

Peach Maymalade.-The fruit for
this preserve, which is a very delici-
GUS one, should be finely favored,
and quite ripe, though perfectly sound.
Pare, stone, weigh, and boil it quickly
for threc-quarters of an hour, and do
not fail to stir 1t ofton during tho time ;
draw it from the fire, and mix with it
10 ounces of wcll-refincd sugar, rolled
or beaten to powder, for each pound
of the peaches clear it carefully from
the scum, and boil it briskly for five
minutes; throw i'm the strained juice
of one or two good lemons; continue
the boiling for three minutes only,
and pour out the marmalate. Two
minutes after the sugar is stirred to
the fruit, add the blanched kernels Of
part of the peaches. Peaches, stoned
and pared, four pounds; three-quar-
tiers of an hour. Sugar, two and a
half pounds two minutes. Blanched
peach-kernels three minutes. Juice
of two small lemons; three minutes.
Gyeengage Mdrmaltle.-Whcn the
plums are thoroughly ripe, take off the
skins, weigh and boil them quickly
without sugar for 80 minutes, keeping
them well stirred then to every four
pounds add three of good sugar re-
duced quite to powder, boil the pre-
serve from five to eight minutes Ion
ger. and clear off the scum perfectly
before it is poured into the jars
When the flesh of the fruit will not
separate easily from the stones, weigh
and throw the plum whole into the
preserving-pan, boil them to a pulp,
pass them through sieve, and deduct
the weight lof the stones from them
when apportioning the sugar to the
Jam. The Orleans plum may be sub
stituted for greengages in this recipe.
Greengagcs, stoned and skinned, six
pounds 80 minutes. Sugar, four and
half pounds; five to eight minute.
Gooseberry.-Stalk and crop six
pounds of the small, red, rough goose
berry, put them into prcserving-pan,
and, as they warm, stir and bruise
them to bring out the juice. Let them
boil for 10 minutes, then add four
pounds of sugar, and place it on the
fire again !; let it boil, and continue
boiling for two hours longer, stirring
all the time to prevent its burning.
When it thickcns, and will jelly upon
plat c, it is done enough. Put it in
to DO. s, and allow it to remain a day
before it is covered.
blackberry. In families where
there are many children, there is no
preparation of fruit SO wholesome, so
cheap, and so much admired, as this
hOmely conserve. The fruit should
be clean picked in dry weather, and to
every pound of berries put half
pound of coarse brown sugar; boil
the whole together for thrce-quartcrs
of an hour or one hour, stirring it
well the whole time. Put it in pots
like any other preserve, and it will be
found most useful in families; it is
medicinal for children.
White or Red Cxrrant .Jdm.-Pick
tho fruit very nicely, and allow an
equal quantity of finely-pOundcd loaf
sugar put q layer of each alternately
into preserving pan, and boil for 10
minutes; or they may be boiled the
same length of lime in sugar prcvi-
ously clarified and boiled candy high.
Black Curraat Jam.-Allow equal
weight of clipt currants and of poun-
ded loaf sugar; bruise and mash the
fruit in prcscrving-pan over the fire ;
add the sugar = stir it frequently
when it bells, skim. and let it boil for
10 minutes.