New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-07-16
"THE JETTY BERRY"
IAN PRESERVES CORDIALS AND CAH''N'
FRUIT

fKl II.
Tho bIackbcrrv-the wild bramblc OF the p'"",
from which Scottish housewives prepare th'i' '"' -,
,.n,, e one Of the most valuable fruits we nave '''
nrescrving The blackberry comes Into marh'' III ,
lection a. early as July Is and lasts throneh W.
suurer the low bush or dcwberry being sncc''"'" "
tho birh.hnsh berry. The very best VIII "
nresery,nc IS the fruit OF the dcwberry or the 10"
fruit which rlpcns In the middle Of July anu r''',''
in market for several weeks There are some N"r'''
NJ thc high buSh berry that delightful p'' w.
arc not rs Juicy and do not possess rs mnch ""''
rs the dewbcrTy II Is quit" doub'iW' Nv"
whether this rich wild fruit often be fonnd III "'''
markets The blackberry Of the market Is Is " '",
the cultivated berry. which has long Deem r'''
fine gardens II Is a common fault oil 'h' P
IN gather the fruit soon as II Is black INV me-
bush blackberry does not become Thoroughly r'P ''.'
several days after 1t turns. II should he III H'''
OF melting righteousness.
Blackberrcs are delicious when preserved ''"',,
in syrup made from their Juice. or In Inc WIZ
known lam and cordial and they ar" fr"qn'h'N "'''
rs Il branded and n Spiccd fruit. TO pr'''r>' ,
allow three quarters Of pound OF sugar 10 p''''
~ frut stir the sugar with the MackhcrrieS addhS
n cup Of blackberry juice with n louhn VI S-
70 prevent the fruit burning in the kettle ""''
can be addcd for this purpose we'll as bla'k"'iH
mice but the addition OF water to any preserve WA"
ems It's favor and neccssitateS cooking II longer
time than would otherwise he required. III 'l' '"''
OF most berries and all delicate fruits. the longer "i!
are cooked the more favor Is lost. Lei Tue s"t''
gradually melt the berries al the back o' III"
stove. Then bring them forward, let them boil up
over the fire and cook for about ten MINUTES "
them up rapidly In cans.
tn can macklmrrics allow n emp OF sugar to TWO
cpns Of wafer for every can Of fruit Let this syrup
boil up over the fire for ten minutes Fii cans WIN
the fruit Cover them with the syrup. which h''o
not be cooled for this purpose but may h' uN'd i"
eratclv warm as the blackberry j. not a very d''""
fruit like the strawberry and the raspberry Pn' u"
the covers Of the jars without the rubb"r> or III case
the new patent Jars used leave the vent open
set the lars on a rack In water reaching up
10 their neckS There should be wisps Of hay or
cloths put between the jar- 10 prevent th"ir kh"N"E
Together Let the Jar. cook in this way for ten MIN
ntcs after the water has begun 10 boil. lAh' 'h''
out take off the cover, and put on the rIb"rS' u
the syrup around the fruit has boiled down I'LL III" cans
m 10 the hrim with more syrup. screw on ire
covers rs tightly ~ poS>ilr-or. in case Of the patent
iars close the vent when IA" jar, are cool tighten
them again n they screw Jars. wrap them '''"
I'm paper and set them away In dark closet. Wh'r'
the temperature will not rise ahov" - degrees II i
moi SAFE. To keep any preserves ahoy" this temperature
though many do moi sun"r from H. 'ah'n '''"
l,ri,, make delicious pic~ and puddne'.
For blackbcrry lam allow lhrrr-quarcr> ~ i pound
Of sugar io n pound Of fruit. MiN tn" sugar Win
tlc fruit and sci Il ~ the back G" th" fire till lh'
mice Is.iu, 10 show MASKING th. fruit little {"
assist I'm the process. Then bring the fruit forward
and lei II cook stirring # repeatedly FOR about "u"
bour II must boil rather rapidly io i'coni" properly
r.duccd Test IL before putting II in til" Jar N
co,Iing a little of IT to shat ha- Income properly
ihick.n,d Pour It into porcelain mIrIniad" jar and
let II cool FOR twenty four hour h'"r" sealing u mp
Pres, brandy paper, olo~" over tl" Jam li''" con
>i>i simply 81 white paper clipped ia brandy. >''il
I'D ia. marmaladr jar, with paper. u-nr a." whit" 81
AN egg Tor mucilagr Tie q layer Ell c"ti"n battling
over each Jar io ma., doudN -rr" tlni j.
will Keep Mark each jar separately with H. con
tents when You pat II away.
For Erandil d blackl"rr'-. MAKE -yrup "i l'.
teacup Of blackberry jmc" 10 pound "i sugar. Mo"
, hall Mound of sugar 10 every pound of fruit ANA
cup OF good brandy. Let The -yrHp boil up. Md tl"
hsckb,rri,s to the ~NrUp- let Them raIdN i'T
sbont twenty minutes. Rrm0," Them from ia" mr..
add The brandy and bottle them.
spccd limcklcrIir> made very much lk" ,plr'h
currnni>. To pound, "f rut allow bnli pm
Of vinegar aud ha'f Tint 81 blackberry Ir''.
fbr.r ponnds aud half of giHnuai'd
sugar nn ounce ~ powdered cinnamon. h1i mn
ouucc Of cloves and ounce Df powdered aI'W'".
Let hi, preparation cooh steadily Tor about an nom
or an hour and half. unlil II T. '"r'"I.N r'''u.'r
blackberry cordial. which j. i ianod, oil iim" pr"p
araiiou I. put up IN many families pur'lf o. m.d
cine. H. efficacy hcinr generally ach'""i"dg"i. ia,
,lout four quarts Of hla'klrr~ into sion" Jar nnd
-, ;he lar I'm u pot 81 warm water over Oh" IRE" L. T
the water boil for hall an hour. NJ me 'Nn ~ ms
lime strain the berries. pressing on al the Inl"'.
10 every pounds of sugar used. lnl an ounr" "c
Of powdered cinnamon powdered a.pc" ana graf q
nutmeg. lie, the mixture boil for tw" h"nr- Add
half a pint of pure French brand, 10 every quart 81
mice urd I'm the prcparao Bottle NJ" min tur" and
soi II away for about three months 10 h"c"in" mel
lowed II will keep for years ana That which J, 4"
bc used one srmuler should he prepared Inc summer
before