Preserving and canning; a book for the home economist by Riesenberg Emily (Schorb) 1855-

Author:Riesenberg, Emily (Schorb), 1855- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Canning and preserving
Publisher: Chicago, New York, Rand, McNally & company
Published: 1914-03-25T05:00:00+00:00

JELLIES AND MARMALADES

for sauce, pie, or other purposes, a glass or two of fine amber jelly can be made by using the parings. Wash them and cover with water. Boil slowly until soft, then drain through bag, or strain through colander, and marmalade results. Measure equal portions of fruit and sugar, add some sliced lemons or lemon juice, then proceed according to general directions.

GOOSEBERRY MARMALADE

Method. Use well flavored gooseberries, the red variety being the most desirable. Place in kettle and add just enough water to keep from burning. Cook until fruit is very soft, then rub through a coarse sieve or a colander, either of which must be just fine enough to retain the seeds but allow much of the fruit pulp to be rubbed through. Measure this pulp and allow an equal portion of sugar; add half of the sugar and cook about ten or fifteen minutes. Stir in remainder of sugar, and after ten

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