Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-08-21
PRESERVES AND JELLIES.
Some Seascnable Hints for Preserving
Fruits now Ripe.

Fruits now Ripe.
None but the best favored and most per-
feet fruits should be used for making pre-
serves. 1t is not advisable to make too
large quantity at one time, as it is diff
cult to prevent burning or boiling over if
the kettle is too full. Haste is of great i'm
portance in preserving, as the natural flavor
is thus more readily saved, while delay
should be avoided in preparing. Preserves
should boil slowly after they once begin to
cook. Peaches, pears ounces and apples
should be peeled and turned into cold wa
ter to prevent them turning dark, and then
cooked in water until tender before adding
the sugar. Unless fruit is acid, three-quar-
tiers of pound of sugar to 4 pound of fruit
is sufficient. but the preserves made thus
must be sealed. Always use porcelain
kettle. Loaf sugar is the best for preserves
and iellies, though granulated may be used.
For making jelly it is of great importance
that the fruit should be quite ripe, and if it
is not at the proper stage, all efforts to
make good jelly vii be vain. If jelly does
not form within the first twenty-four
hours it is useless to cook over. Itmay i'm
prove by being set in the sun a day or two.
The best loaf sugar should be used, and
the juice should he boiled before adding
the sugar, as it retains both color and flavor
better. The following recipes will be found
reliable:
Water or Mushmelon Preseryes.-Cut
the rind in fancy shapes, put in. strong
brine, cover with grape leaves and set
away. When ready to preserve soak in
fresh water dissolve four tablespoonfuls of
alum to every gallon of water; put in the
rind; simmer till green, then work out the
alum by putting the rind in cold wafer !;
or hai n of min
ger, and let it stand boil and add three
ounces of mace and sugar to make syrup ;
put the rind in and boil gently; let cool
over night, then boil again; add a pound of
loaf sugar to every pound of rind. Take
up the rind, put in jars, boil the syrup thick
and pour oyer.
Peach Preserves-Pare good, ripe peaches
carefully, and remove the seed. Make a
syrup of as many pounds Of sugar as fruit
in which boil the seed after cracking.
When clear add the peaches, cook gently
for twenty minutes, then skim out the
fruit, and lay to cool, return to the fire and
boil few minutes. Put in glass jars.
Apple Preserves.-Make syrup of three
quarters offs pound of sugar to each pound
add q sliced lemon, put in the apples, boil
until they are transparent, and place in q
jar. Boil the syrup very thick and pour
over.
Ounce Preserves.-Pare and core the
fruit, boil in clear water until tender !;
make syrup with pound of sugar for
each pound OF fruit, and boil the ounces
slowly half an hour.
Pear Preserves.-Peel, cut in halves, core
and weigh; allow three quarters of a
pound of sugar to pound OF fruit make
syrup and add TO the fruit. When done
skim out the fruit and put in glass jars.
Boil the syrup low, pour over and seal.
Crabapple Preserves.-Put crabapples in
the kettle and keep scalding hot for an
hour add q small lump of alum. Take
the fruit up and skin, but leave on the
stem. Add a pound of sugar to every pint
of juice, and boil TO syrup; pour over the
fruit and put in glass jars.
Plum Preserves. equal quantities
of sugar and fruit, add water to make q
rich syrup boil and pour over the plums;
let stand over night. Drain off the syrup
and boil half an hour; pour over the plums
and put in glass jars.
Grape Preseryes.-Pick grapes from the
stem, skin and put in kettle; cook until
the seeds are loose. then strain, weigh with
the skins, and to every pound allow a
pound of sugar. Put the grapes in the
helllS, Wnell pOlllLS dutl llS sugar anu
cook slowly until done.
Citron Preserves Pare off the rind
seed, cut in slices and put in a kettle; boil
one hour, take out and add one pound Of
sugar to the water boil thick and then put
the melon back; add one sliced lemon to
each pound of fruit; boil twenty minutes
Take up, put in jars. Boil the syrup very
slowly and pour over.
Fig Preserves.-Tske ripe figs, place in q
wire bucket and dip in kettle of hot lye.
Make Il syrup of sugar, pound for pound
and put the figs in, boil until done, take
up, drain and put in glass jars. Boil the
syrup and pour over.
Tomato Preserves.-Scald and peel per-
add equal weight of sugar, and let stand
thick add the tomatoes and cook until
transparent.
Plum Jelly.-Boil plums in little water,
strain through q jelly bag, add pound Of
sugar to pint of juice, and boil twenty
minutes.
Ounce Jelly.-Cut ounces in slices, pack
in shallow kettle and pour cold water
over them; boil until soft; strain through
jelly bag. To pint of juice add a pound
OF sugar, and boil until it jellies.
Grape Jelly-Stem the grapes and cook
slightly; then strain and add pint of SUI
gar to every pint of juice; boil few min
utes.
Apple Jelly.-Take sour Juicy apples, put
in water to cover; strain. To each pint of
Juice add pound of sugar and the juice of
lo,,,np Poll hut do mot cfir mill