The International Jewish Cook Book by Florence Kreisler Greenbaum

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Then quickly skim them out and lay them on a platter to cool. Repeat
this process until all the peaches are done, then let the syrup cook
until thick as molasses. Skim it thoroughly. When cool put the peaches,
one at a time, in the jars with a spoon. When the syrup is sufficiently
thick, pour it through a strainer over the peaches in the jars until
they are full, then seal down quickly and stand them upside down for
several hours before putting them in the store-room.

STRAWBERRIES IN THE SUN

To two pounds of berries take two pounds of sugar and three-quarters cup
of water. Put the syrup in the preserving kettle; bring it to a boil and
cook for about ten minutes, or until it begins to thicken. Add the
berries; cook for ten minutes and pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little air for
ventilation; place in the sun until the juice is thick and syrupy. This
will take two days or more, but the rich color and delicious flavor of
the fruit will fully repay the effort expended. Put into small jars or
tumblers and cover according to directions.

PRESERVED STRAWBERRIES

To one pint of strawberries take one pint of sugar and one-half cup of
water. Unless strawberries are cooked in the sun they should be prepared
only in small quantities or they will be dark and unpalatable. If the
following directions are carefully observed the berries will be plump
and of a rich red color.

Bring the sugar and water to a boil; add the strawberries and cook ten
minutes. Remove the berries carefully with a skimmer and cook the syrup
until it is of the consistency of jelly. Return the berries to the
syrup; bring all to a boil and when cool put in glass tumblers.

STRAWBERRIES AND PINEAPPLE

Follow the recipe for Preserved Strawberries, using two-thirds pineapple
and one-third strawberries.

PRESERVED PINEAPPLE

To one pineapple take three-quarters of its weight in sugar and one cup
of water. Peel the pineapple and put it through the food-chopper. Weigh
and add three-quarters of the weight in sugar. Bring slowly to a boil
and simmer for about twenty minutes, or until the consistency of
marmalade.

PRESERVED DAMSON PLUMS

Pick the plums over carefully, removing every one that has a decayed
spot or blemish. Leave the stems on. After picking the fruit over, wash
it carefully in cold water; then weigh it and allow one pound of sugar
to each pound of fruit. Put a gill of water in the preserving kettle for
each pound of sugar, stand the kettle over a moderate fire and add the
sugar. Stir it almost constantly with a wooden spoon until the sugar
melts; then turn on a little more heat and let the melted sugar boil
gently until it is a thick syrup. Stir, and skim it frequently. When the
required thickness (which should be like syrup used for griddle cakes)
put the plums in the boiling syrup and let them cook gently for half an
hour; then skim out the plums and put them in glass jars, filling each
jar half full. Let the syrup boil till almost as thick as jelly, then
pour it in the jars, filling them quite full. Fasten the tops on and
stand the jars upside down until the preserves are cold; then put them
where they are to be kept for the winter.

DAMSON JAM

Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
plums carefully, put them in a preserving kettle with just enough water
to keep them from sticking to the bottom. Set them over a moderate fire
and let them simmer for half an hour; then turn them, juice and all,
into a colander, filling the colander not more than half full. Have the
colander set over a large earthen bowl. With a potato masher, press
juice and pulp through the colander into the bowl, leaving skins and
pits as dry as possible. Remove these from the colander and repeat the
process until all the pulp and juice is pressed out; then pour it into
the kettle and, while it is heating slowly, heat the sugar in the oven.
As soon as the juice and pulp begins to simmer stir in the hot sugar,
and when it drops from the spoon like a thick jelly pour it into the
glasses. This is one of the most delicious fruit preserves made and is
always acceptable with meat and poultry or as a sweetmeat at afternoon
teas.

RASPBERRY JAM

To five pounds of red raspberries (not too ripe) add five pounds of loaf
sugar. Mash the whole well in a preserving kettle (to do this thoroughly
use a potato masher). Add one quart of currant juice, and boil slowly
until it jellies. Try a little on a plate; set it on ice, if it jellies
remove from the fire, fill in small jars, cover with brandied paper and
tie a thick white paper over them. Keep in a dark, dry, cool place. If
you object to seeds, press the fruit through a sieve before boiling.

JELLIED QUINCES

Jellied quinces are made after the direction for preserved quinces, only
the fruit is cut in tiny little pieces and when put in the syrup is
allowed to cook twenty minutes longer, and is put in small glasses with
the syrup and not skimmed out as for preserves. Leave the glasses open
till the jelly sets, then cover.

QUINCE CHEESE

Wipe off each quince before paring, core and slice them, weigh your
fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
fruit and set the sugar aside until wanted. Boil the skins, cores and
seeds in a clean vessel by themselves, with just enough water to cover
them. Boil until the parings are soft, so as to extract all the flavor,
then strain through a jelly-bag. When this water is almost cold, put the
quinces in the preserving kettle with the quince water and boil until
soft, mash with a wooden spoon or beetle. Add the juice of an orange to
every two pounds of fruit, being careful not to get any of the seeds
into the preserves. Now add the sugar and boil slowly for fifteen
minutes, stirring constantly; if not thick enough boil longer, being
very careful not to let it burn. Take off the fire and pack in small
jars with brandied paper over them.

PRESERVED QUINCES

The quince that comes first into the market is likely to be wormy and
corky, and harder to cook than the better ones. It requires a good deal
of skill to cook quince preserves just right. If you cook them too much
they are red instead of a beautiful salmon shade, and they become
shriveled, dry and tart, even in the sweetest syrup, instead of full and
mealy, and sweet.

Weigh a pound of sugar for each pound of fruit. Wipe each quince
carefully with a coarse linen towel. Peel, quarter and core the quinces.
Put peels and cores in the preserving kettle with just water enough to
cover them, and let them simmer with the kettle covered for two hours.
Then strain the liquor through a fine sieve and return it to the kettle.

Cut the quartered quinces in small pieces and put as many of them in the
kettle as the liquor will cover. Let them boil gently, with the kettle
uncovered, until so tender they may be easily pierced with a broom
splint. Take them out with a skimmer and lay on flat dishes to cool.
Repeat this process until all the fruit is properly cooked; then put the
sugar in the liquor and let it boil gently to a thick syrup; put in as
many of the cooked quinces as the syrup will cover and let them cook in
the syrup for twenty minutes; skim them out and lay on flat dishes to
cool. Repeat this process until all the quinces are cooked in the syrup.

When they are cool put the quinces in glass jars, filling each one half
full. Let the syrup boil until very thick, stirring it frequently and
skimming it clear. Then pour it through a fine strainer, while very hot,
over the fruit; and as soon as a jar is full, fasten on the cover. It is
tiresome work to preserve quinces, but the result pays for all the
trouble.

CITRON PRESERVE

Pare and core the citron; cut it into strips and notch the edges; or cut
it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
six pounds of the fruit allow four lemons and a quarter of a pound of
ginger root. Tie the ginger in a cloth, and boil it in a quart and a
half of water until the flavor is extracted; then remove it, and add to
the water the sugar and the juice of the lemons; stir until the sugar is
dissolved and the syrup is clear; take off any scum; then add the citron
and cook until it is clear, but not soft enough to fall apart. Can and
seal while hot.

MARMALADES

Marmalades require great care while cooking because no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.

Measure the fruit and sugar, allowing one pint of sugar to each quart of
fruit.

Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.

ORANGE MARMALADE

The white part between the yellow rind and the inner skin of the orange
used to be most sedulously removed, but now we know that there is great
economy in using it. By doing so we can use large quantities of water in
proportion to fruit, for it has the property of converting this into
jelly.

The Seville orange used to be the orange used in Scotland and England
for marmalades because of its bitter flavor, but we can get the same
effect by using the grapefruit. An all grapefruit marmalade is not
nearly so attractive and pretty as one of combined fruits, nor does it
have the zest that the grapefruit seems to give to a marmalade where it
is only one of the constituents.

AMBER MARMALADE

Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to
this three times its measure of water and allow to stand overnight. Cook
for ten minutes the next morning and then allow to stand until the next
morning, when finish by adding as much sugar as there is liquid and
boiling slowly until done, or until it jellies. The time commonly given
is two hours, but a half hour less than this is ample.

RHUBARB AND ORANGE MARMALADE

Cut three pounds of pie plant into small pieces (unpeeled). Peel three
oranges and cut into small pieces. Put with this two cups of sugar and
the grated rind of one orange. Let stand overnight. Cook until clear,
stirring often. Then add three pounds of granulated sugar heated in
oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
and cover with paraffin.

APPLE AND QUINCE CONSERVE

A novelty for the preserve closet and one that is very good is made from
ripe apples and quinces. Use one peck of juicy cooking apples and two
quarts of sugar. Pare the quinces and cut out the cores. Put the parings
and cores into a preserving kettle with two quarts of water and boil
gently for forty-five minutes. Meanwhile, cut the quinces into eighths,
put them into a kettle with three pints of water and simmer until the
fruit can be pierced with a straw; then lift the fruit from the water
and lay them on a platter to drain. Strain the water in which the
parings and cores have cooked into the water in which the quinces have
cooked, and after adding the sugar boil for ten minutes. Pare, core and
quarter the apples, and place in the syrup with the cooked quinces. Cook
slowly for fifteen minutes and seal immediately in sterilized jars. The
combined flavors of the quince and apple are very pleasing.

CHERRY CONSERVE

Take three and 1/2 pounds of large red cherries, stone them and cook for
fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
three oranges. Cook until the mixture is as thick as marmalade.

APPLE BUTTER

Boil down any desired quantity of sweet cider in your preserving kettle
to 2/3 the original quantity. Pare, core and slice as many wine apples
as you wish to use. Boil slowly, stirring often with a silver or wooden
spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
from four to five hours; take from the fire, pour all together into a
large crock. Cover and let it stand overnight, then return it to the
preserving kettle and boil down, stirring all the while until it is the
consistency of mush, and of a dark brown color.

GRAPE PRESERVES

Squeeze the pulp into one bowl and put the skins into another. Press the
pulp through a sieve, weigh the grapes before you squeeze them and allow
three-quarters of a pound of sugar to a pound of fruit. Put the strained
pulp and sugar on to boil, the skins also, and boil slowly until thick.
It will be much easier for you to heat the pulp before straining.

GERMAN PRUNE BUTTER

Remove pits and wash prunes, take three-quarters of a pound of sugar to
a pound of fruit, and enough water to keep from burning; do not stir but
remove from the sides of the kettle occasionally. Let boil for hours;
when done, place in glasses. Let cool; cover with paraffin.

CHERRY MARMALADE

To three pounds of sweet and one pound of sour cherries allow two pounds
of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
the sugar, add cinnamon bark and cloves. Put in the sweet cherries
first, adding the sour ones half an hour later; boil down thick and
cover the jars with brandied paper.

GRAPE CONSERVE

Remove the stems and skins from five pounds of grapes and boil the pulp
until tender; then press it through a sieve. Boil the skins of three
juicy oranges until tender, then chop fine. Put the grape skins and the
pulp into a saucepan; add the orange juice, the boiled skins, five
pounds of sugar, one pound of raisins--the muscat seeded--and one pound
of shelled walnuts and boil until quite thick.

PLUM CONSERVE, No. 1

Wash five pounds of blue plums or German Prunes, cut them in halves and
remove the stones. Peel four oranges, slice them fine and cut each slice
in half. Cut the rind of two of the oranges into small squares, add one
pound of seeded raisins. Take a measure of sugar and a measure of the
mixture, place in preserving kettle on the stove and let come slowly to
the boiling point and cook steadily for several hours until the fruit is
clear and thick. Put in jelly glasses or jars.

PLUM CONSERVE, No. 2

Wash three pounds of German prunes, remove the stones and cut them into
small pieces. Mix one pound of seeded raisins, two oranges cut in small
pieces, the juice of two lemons, one pound English walnuts broken in
chunks, and three pounds of sugar. Place all the ingredients in the
preserving kettle on the stove and let come slowly to the boiling point
and cook steadily until the fruit is clear and thick. Put in jelly
glasses or jars.

PEACH SYRUP

This is very nice for all kinds of griddle cakes. Use the peelings of
your peaches when you are through canning and preserving. Add 1/3 of the
peach kernels and put all on to boil in a stone jar on the back of the
stove with a little water. When soft, strain through a jelly-bag by
letting it drip all night. In the morning add the juice of two or three
lemons and boil as you would jelly. Set a pint of juice on to boil and
boil for five minutes. Add a pound of sugar and boil five minutes more,
but it must boil very hard. Bottle in wide-mouthed bottles or jars.
Seal.

PEACH BUTTER

Weigh the peaches after they are pared and pitted. Allow a pound of
sugar to a pound of fruit. Cook the peaches alone until soft, then add
1/2 of the sugar and stir frequently. In half an hour put in the
remaining sugar. Now watch carefully, stirring almost constantly for two
hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
cinnamon and cloves, using whole spices.

RAISIN COMPOTE

Peel six oranges (California), cut the skin in very small narrow strips,
or run through a food chopper. Slice the oranges very thin and quarter
the slices. Let it stand overnight in three pints of cold water. Place
this in a preserving kettle with three pounds of seeded raisins, three
quarts of currants (picked and washed) and three pounds of granulated
sugar. Boil all together for two hours and put in glass jars, closing
them while hot.

If preferred, three pints of currant juice strained may be used instead
of the whole fruit. This compote will keep perfectly well after the jar
is opened.

PICKLED PEACHES

Brush but do not peel the peaches. Select medium-sized ones. When all
are well brushed, stick each peach quite full of cloves.

Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
the peaches in the syrup until they may be easily pierced with a broom
splint. Then carefully skim them from the syrup and after they have
cooled on the platters put them in glass jars or stone crocks. To the
syrup in the kettle add a few pieces of stick cinnamon and a few whole
allspice. Add half a pint of good cider vinegar and a tablespoon of
tarragon vinegar to each quart of syrup, and when the syrup just comes
to a boil after adding the vinegar pour it over the peaches. Delicious
with cold chicken.

SPICED GRAPES

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
put them through a fine sieve; then add four and one-half pounds of
granulated sugar, one pint of cider vinegar, two tablespoons of ground
cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
cook slowly for one and one-half hours. Put in an earthen crock when
cool.

This recipe may also be used with currants; use five pounds of sugar
instead of four and one-half pounds.

GREEN OR YELLOW PLUM TOMATO PRESERVES

Wash and dry four pounds of small yellow or green tomatoes and prick
each one in five or six places. Stir three pounds of sugar in one-half
cup boiling water until dissolved; add the tomatoes and cook until
clear. When half done add the juice and the rind of two lemons sliced
very thin. When the fruit is clear remove it with a skimmer; put in
small jars, filling them two-thirds full. Boil the syrup fast for a few
minutes longer or until thick and syrupy, fill up the jars; cover with a
cloth until the next day; then cover closely and stand away in a cool
place.

SPICED OR PICKLED APPLES

Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
same way, but do not pare. Leave on the stems and put into a kettle with
alternate layers of sugar; take four pounds of white sugar to nine
pounds of fruit, and spice with an ounce of cinnamon bark and half an
ounce of cloves, removing the heads. Heat slowly to a boil with a pint
of water; add the vinegar and spices, and boil until tender. Take out
the fruit with a perforated skimmer and spread upon dishes to cool. Boil
the syrup thick; pack the apples in jars and pour the syrup over them
boiling hot. Examine them in a week's time, and should they show signs
of fermenting pour off the syrup and boil up for a few minutes, and pour
over the fruit scalding, or set the jars (uncovered) in a kettle of cold
water and heat until the contents are boiling, and then seal.

PRESERVED BLACKBERRIES

Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
spices in a bag, such as cloves and cinnamon, and make a thick syrup of
the sugar before you put in the berries. Boil half an hour and seal when
cold.

PICKLED CRAB-APPLES

Select tart, firm, red or yellow crab-apples, three quarts; remove all
decayed spots but leave the stems. Put three cups of cider vinegar,
three cups of sugar, and one cup of water in preserving kettle; let boil
two minutes, add two tablespoons of cloves and two sticks of cinnamon
broken; these spices must be tied in a bag, and let cook ten minutes.
Lift out carefully with perforated skimmer, put in glass jars. When all
the apples have been cooked, pour over enough syrup to cover; set spice
bag away in a cup. Cover jars and let stand twenty-four hours. Pour off
syrup and boil again. Wait two days, then boil apples, sugar, with spice
bag until apples are tender but firm. Place apples in jars; cover to
keep hot. Boil down syrup a little and fill the jars to overflowing with
the hot syrup and seal.

WATERMELON PICKLE

Do not throw away the rind of melons. It can be preserved and will make
a delicious relish. Remove the green rind of watermelon and the inside
pink portion that is left on after eating it. Cut it into two-inch
pieces and pour over it a weak brine made in proportion of one cup of
salt to a gallon of hot water. Let this stand overnight, then drain and
add clear water and one level tablespoon of alum. Boil in this water
until the rind has a clear appearance. Drain and pour ice water over the
rind and allow it to stand a short time. In a bag put one teaspoon each
of cloves, allspice, cinnamon and ginger and place this in the preserve
kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
vinegar (dilute this with water if too strong) to every pound of rind.
Thin slices of lemon will give it a pleasant flavor--allow one lemon to
about four pounds of rind. Bring this syrup to the boiling point and
skim. Add the melon and cook until tender. It is done when it becomes
perfectly transparent and can be easily pierced with a broom straw. A
peach kernel in the cooking syrup will improve the flavor. Housewives
who object to the use of alum can omit this and merely wash the rind
after removing from brine to free it from all salt and then cook it
slowly as per directions given above. The alum keeps the rind firm and
retains its color. In this case the rind will require long and steady
cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
should be put into the containers and covered with the syrup.

PICKLED PLUMS

Prick the plums with a large needle then weigh them, and to every seven
pounds of fruit use four pounds of white sugar, two ounces of stick
cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
the vinegar, sugar and spices, and pour boiling hot over the fruit,
which must be packed in a large jar; repeat this three times. While the
vinegar boils the third time, pack the plums in glass jars and pour the
syrup over the plums. When cold seal.

PICKLED CANTALOUPE OR MUSKMELONS

Take fine, ripe melons, pare, take out the seeds and wash, cut into
slices about three inches long and two inches wide, lay them in a stone
jar and cover with vinegar for twenty-four hours or longer. Then lay the
fruit on a clean board to drip; and throw away one quart of the vinegar
to each quart remaining. Allow three pounds and 1/2 of white sugar to a
dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
cloves (remove the soft heads) and two ounces of allspice (whole
spices). Boil the spices, vinegar and sugar, adding a pint of fresh
vinegar to the old. When well skimmed put in the melons, boil fifteen
minutes, twenty is still better; take out the fruit, put it in jars and
boil the syrup awhile longer. Skim it again and pour boiling hot upon
the fruit. Seal when cold.

PICKLED HUSK TOMATOES

This tomato looks like an egg-shaped plum and makes a very nice sweet
pickle. Prick each one with a needle, weigh, and to seven pounds of
tomatoes take four pounds of sugar and spice with a very little mace,
cinnamon and cloves. Put into the kettle with alternate layers of sugar.
Heat slowly to a boil, skim and add vinegar, not more than a pint to
seven pounds of tomatoes. Add spices and boil for about ten minutes, not
longer. Take them out with a perforated skimmer and spread upon dishes
to cool. Boil the syrup thick, and pack as you would other fruit.

SPICED OR PICKLED CHERRIES

Take the largest and freshest red cherries you can get, and pack them in
glass fruit jars, stems and all. Put little splints of wood across the
tops of the fruit to prevent rising to the top. To every quart of
cherries allow a cup of best pickling vinegar, and to every three quarts
of fruit one pound of sugar and three sticks of whole cinnamon bark and
one-half ounce of cloves; this quantity of spices is for all of the
fruit. Boil the vinegar and spices and sugar for five minutes steady;
turn out into a covered stoneware vessel, cover, and let it get cold.
Then pour over the fruit and repeat this process three days in
succession. Remove the heads of the cloves, for they will turn the fruit
black. You may strain the vinegar after the first boiling, so as to take
out the spices, if you choose. Seal as you would other fruit. Be sure
that the syrup is cold before you pour it over the cherries.

SPICED CUCUMBERS

Take nice firm cucumbers, slice thin and salt overnight. In the morning
take vinegar sufficient for covering the quantity prepared, mixed spices
and sugar according to taste. Put on to cook and when boiling put in the
cucumbers and cook for thirty minutes. Delightful as a relish, and can
be kept for a long time if put in airtight jars.

PICKLED PEARS

Pears should always be peeled for pickling. If large cut them in half
and leave the stems on. The best pear for this purpose, also for
canning, is a variety called the "Sickle Pear." It is a small, pulpy
pear of delicious flavor. Throw each pear into cold water as you peel
it. When all are peeled weigh them and allow four pounds and a half of
white sugar to ten pounds of fruit. Put into the kettle with alternate
layers of sugar and half a cup of water and one quart of strong vinegar.
Add stick cinnamon and a few cloves (remove the soft heads). Heat
slowly and boil until tender, then remove them with a perforated
skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
fifteen minutes longer. Put the pears in glass jars or a large earthen
jar, the former being preferable, and pour the syrup and spices boiling
hot over the fruit. When cold seal.

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