Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1870-08-12
Jams ard Marmalades.

PEACH MARMALADE.-The fruit of this
preserve, which is a very delicious one,
should be finely favored, and quite ripe,
though perfectly sound. Pare, stone,
weigh, and boil it quickly for three-quar-
tiers Of an hour, and do not fail to stir it
often during the time; draw it from the
fire, and mix with it 10 ounces of well re-
fined sugar. rolled or beaten to powder,
for each pound of the peaches clear it
carefully from scum, and boil it briskly
for five minutes /; throw in the juice Of
one or two good lemons; continue the
boiling for three minutes only, and pour
out the marInalade. 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. quarters of an hour. Sugar, two
and half pounds; two minutes. Blanched
peach kernels; three minutes. Juice of
two small lemons; three minutes
GREENGAeE Observation-Disclosures the
plums are thoroughly ripe take off the
skins, weigh, and boil them quickly with
out sugar for so minutes, keeping them
well stirred then to every four pounds
add three OF good sugar reduced quite to
powder, boil the preserve from five to
eight minutes longer, and clear off the
scum perfectly before it ispoured into the
jars. When the flesh of the fruit will not
separate easily from the stones, weigh and
throw the plums whole into the presery-
ing par, boil them to a pulp, pass them
Through a sieve, and deduct the weight of
the stones from them when apportioning
the sugar to the jam. The Orleans plum
may be substituted for greengages in this
recipe. Greengages, stoned and skinned,
SIX pounds; 30 minutes Sugar, four and
half pounds; five to eight minutes. . i.
GoosEBERRY.-Stalk and crop six
pounds of the small, red, rough goose
berry, put them into a preserving pan,
and, as they warm, stir and, bruise them
to bring out the juice. Let them boil for
ten 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 it's
burning. When it thickens, and will jelly
upon plate, it is done enough. Put it
into pots, and allow it to remain day
before 1t is covered. 80.
BLACKBERRY.-Inf 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 q half pound of coarse brown sugar );
boil the whole together for three quarters
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 use
full in. families; it iss medicinal for
children.
WHITE Or RED CuRRANT JAM.--Pick
the fruit very nicely, and allow an equal
quantity of finely pounded loaf sugar |;
put layer of each alternately into pre-
serving pan, and boil for 10 minutes or
they may be boiled the same length OF
time in sugar previously clarified and
boiled candy high.
BLACK CURRANT JAM.--Allow equal
weight Of clipt currants and of pounded
loaf sugar bruise and mash the fruit in
a preserving over the fire; add the
sugar; stir it frequently; when it boils,
skim, and let it boil for 10 minutes
Western Ralr0g. Te