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No. 37—GRAPES.
- 13 lbs. of grapes
- ¾ lb. of sugar
- ½ cup of water
Preparation: Boil the sugar and water 5 minutes, pour over the grapes and let stand for 12 hours. After this time pour off the sugar water, bring it to boil, add the grapes, let them boil a few minutes and put into jars. Boil the syrup down thick, pour over the grapes hot, close the jars tightly and treat them as in No. 1.
Remarks: The little seeds are taken out with a skimmer.
How to Make Jelly, Marmalade and Jam.
No. 38—STRAWBERRY MARMALADE.
- 1 lb. of strawberries
- ¾ lb. of sugar
- Brandy paper
Preparation: Rub the prepared strawberries through a sieve, then mix with sugar and boil down to a thick marmalade, stirring constantly. Fill it into jars, let it get cold, put on a piece of brandy paper and close the jars well, or tie them up with parchment paper.
No. 39—RASPBERRY JELLY.
- 4 lbs. of raspberries
- 2 lbs. of currants
- 1 pt. of water
- 2½ lbs. of sugar
- Brandy paper
Preparation: Clean and wash the currants and raspberries, then put on the stove with the water and boil until the berries burst and are soft; then pour them through a thin white cloth and let the juice drain off into another dish. Weigh this juice and to 1 pound of juice take ¾ pound of sugar or to 1 pt. of juice take 1 lb. of sugar and boil 5 minutes or until it jellies when a little of it is cooled in a dish. Put into jars or glasses and when cold, cover with the brandy paper and tie up well with parchment paper.
No. 40—CURRANT JELLY.
- Currants
- 1 pt. of currant juice
- Brandy paper
- 1 lb. of sugar
Preparation: Clean and wash the ripe, red currants, press through a white cloth, squeezing out all juice. This juice is left to stand over night. The next day slowly pour off the clear juice from the settlings. To each pint of juice take 1 pound of sugar, boil it until it jellies when cold. Put it hot into glasses or jars, let it get cold, cover with brandy paper and tie it up or close the jars well.
