House cleaning in the Madison, Middleton, Verona, Fitchburg Wisconsin

Vintage Fruits Jellies & Preserves

Jelies and Preserves

Stewed & Baked Apples

Pare and core some firm, acid apples, stick cloves in them, fill the vacancy left by the core with sugar and some thin strips of lemon-peel, if convenient, and put them into a baking-pan with just water enough to keep them from burning. Bake until tender, but not until they break. Eat cold, with whipped cream heaped over them, for dinner, or with plain cream for tea.

Coddled Apples

Peel twelve apples and set them in a pan, slice in one lemon, add one pint of white sugar and one quart of water or more, cover, arid boil slowly until the apples are clear.

Boiled Apples

Take a number of large, tart apples; pare them or not, as you choose; extract the core, taking care to keep the apples whole; place in the bottom of a deep dish, fill each cavity with sugar, and add enough more to make a rich syrup; put in enough water to make the syrup; cover close and stew slowly a couple of hours.

Preserved Apples

Cut up a quantity of pippins; take the parings and cores and boil alone for an hour, strain off the water, add it to the sliced fruit, put it into a sauce-pan and let it simmer till the apples are done; then add a pound and a half of sugar to each quart of fruit, and boil gently for an hour and a half, taking care that it does not burn.

Cut Apples

Boil down sweet cider a little more than half; chop the apples and two or three lemons and put into the boiling cider; add enough sugar to make palatable. Fine.

Apple Snow

Stew one quart of apples with one lemon till very tender, press them through a sieve and sweeten; just before serving stir in the well-beaten whites of four eggs, sweetened, and pile upon a glass bowl. Eat with rich cream.

Crystal Apples

Pare twelve good eating apples and boil them in a quart of water with a pint of white sugar until tender clear through, taking care not to break them; take them from the syrup and place in a dish; boil the syrup down until it is thick, then pour it over the apples; place them on ice and eat with rich cream.

Apple Meringues

Fill a small, deep dish half full of stewed apples, or any preserved acid fruit, (peaches are very good), and pour over an icing of the beaten whites of six eggs and six tablespoons of white sugar; bake slowly from one to two hours. It can be eaten cold or hot.

A delicious Dish of Apples

Pare and core two pounds of apples, slice them into a pan, add one pound of loaf sugar, the juice of two lemons and grated rind of one; let these boil slowly about two hours; turn into a mold, and serve when cold with custard or cream.

Apples to be Eaten With Meat

Take good, tart apples, slice them without paring into a pie-tin, sprinkle sugar over them, put in a small piece of butter and a little water and bake until tender.


Six sweet oranges, peeled and sliced, one pineapple, peeled and sliced, and one large cocoanut, grated. Place alternate layers of orange and pineapple, with grated coconut between, and sprinkle pulverized sugar over each layer. This is delicious.

Ambrosia (2)

Two coconuts, six lemons and six oranges; pare and slice the lemons and oranges and grate the coconut; place layers of orange and lemon alternately with coconut, and sprinkle powdered sugar over each layer.

Ambrosia (3)

Peel twelve oranges and slice them thin; grate one fine, large coconut; put in a glass dish alternate layers of orange and coconut, and sprinkle sugar over each layer.

Canned Peaches or Other Fruit

Make a syrup of two pints of water and four pints of sugar; let it boil; put in the peaches and cook till tender, then fill the can. Add more sugar as the syrup thins by putting in fruit.

Apple Butter

Boil twelve gallons of cider down to four; pare, core and quarter the apples; put them into the cider and boil them three or four hours. It is best to have two kettles on the stove at once so as to keep one filled up; as the apples boil down in one, fill from the other, and then keep adding fresh apples to the one you fill from, stirring continually or it will burn. To five gallons of the butter, add ten pounds of sugar and boil together one hour. Just before taking from the fire, put in a little ground cloves or cinnamon if you wish. Pour into gallon jars and seal with beef suet tried out and poured over hot.

Lemon Butter

Three lemons, one pound of pulverized sugar, six eggs and butter the size of a walnut. Squeeze the lemons, being particular to use only the juice, add the sugar, the yolks of six eggs and the whites of four; beat well; add the butter; let it boil up and pour it into a dish.

Lemon Butter (2)

The grated rind and juice of one lemon, two cups of sugar, one cup of water and two eggs. Stir sugar and eggs together, put in the water and lemon, let it get luke warm, then strain the whole and boil it about a minute. Good for pudding sauce or cakes.

Cider Apple Sauce

Take tart apples, pare and quarter them and spread on a plate to dry; they are better if dried only a short time, not more than forty- eight hours, and even less will do. Take sufficient cider for the quantity of sauce desired, and dilute it with water one half or more, if the cider is very rich and strong; set it on the stove and let it simmer slowly, put in a few pieces of the apple at a time and let them just cook through but not enough to break, take them out carefully and put them into a dish; continue this until all are cooked, then pour the juice over them.

Tomato Marmalade

Two pounds of tomatoes, two pounds of sugar and the juice and grated rind of one lemon. Take oif the skins of the tomatoes, mix the sugar with them, boil one hour, then add the lemon and boil half an hour; a few pieces of ginger root may be used.

Raspberry Jam

To one pound of currant juice take five pounds of raspberries and five pounds of sugar. Put the sugar and berries in layers, mash them and let them stand one hour, then add the currant juice and boil a half hour. Blackberry jam is made in the same way.

Baked Peaches

Take twelve pounds of good, fair cling peaches, scald them and remove the down with a coarse towel; put them in a milk crock with four pounds of sugar and one cup of water, cover and bake four hours; then put into quart jars. They will keep all winter—try it.

Baked Quinces

Pare and halve equal quantities of quinces and sound sweet apples. Place them in a milk crock, first a layer of quince, then of sugar, a layer of apples, another layer of sugar and repeat the layers as you wish; nearly cover with water and put a plate on the top. Bake three hours.

Baked Pears

Pare, halve and core six pounds of sound, ripe pears, put them into a milk crock and add three pounds of fine white sugar, and one cup of water. Bake three hours in a slow oven. These are excellent.

Preserved Quinces

Throw the quinces into cold water as you peel and quarter them; boil them gently in sweetened water until they are soft; then take them out of the liquid and put them into a jar with their weight of white sugar, and let them stand two days; then scald them with the sugar and bottle tight.

Preserved Pears or Quinces

Put the fruit when prepared into a steamer, having first laid a napkin on the bottom. Place it over boiling water and steam until tender; then put it into bottles and pour over it a hot syrup, which must be in readiness.

Preserved Quinces with Apples

Pare, core and quarter an equal weight of sweet apples and of quinces; put them into a kettle and nearly cover with water; ^ boil them until they can be pierced by a straw; take them out, add the sugar, allowing a pound of sugar to a pound of fruit, and boil to a syrup; then put the fruit in and boil from three to five minutes. Put into jars and set away for use.

Quince Jelly

Take the parings and cores of the quinces, put them into the kettle and boil ten or fifteen minutes; then take off and strain in a jelly bag; add one pound of sugar to a pound of juice and boil a few minutes until it jellies.

Currant Preserves

Put pound to pound of sugar and fruit. Let the sugar stand on the fruit over night. Pour off the juice and bring it to a boiling heat; then add raisins in the proportion of one pound of raisins to four pounds of fruit, and boil five minutes; then put in the currants, boiling five minutes; skim out the fruit and boil the juice until it will jelly.

Peach Preserves

Peel the peaches; take equal weights of sugar and fruit; sprinkle the sugar over the peaches and let them stand over night. In the morning, put all in the kettle together and boil until the peaches are clear; then skim out the fruit and boil the juice until it is a rich syrup. Put the fruit in again and boil together five minutes; then put up in small jars.

Preserved Damsons

Take one pound of sugar to one pound of plums. Put the sugar in a preserving kettle with water sufficient to dissolve it; boil to a syrup, and pour over the plums; let them stand over night and repeat the same next morning. The third day, put all in the kettle together and boil until the plums are cooked through; take out the fruit with a skimmer and boil the syrup until thick; pour it over the fruit and put in small jars for use.

Pineapple Preserves

Pare the fruit and slice it very thin; then take one and a fourth pounds of sugar to one pound of apple; place a single layer of the pineapple and a layer of sugar in a dish alternately, and let it stand over night. In the morning, drain off the sugar, which will be a syrup, into a porcelain kettle and let it boil; then put in the slices carefully and boil till clear; skim out the fruit and boil the syrup until thick; then pour it over the fruit.

Grape Preserves

Take the grapes between the thumb and finger, squeeze out the pulps, put them into a kettle and set them on the stove; boil ten or fifteen minutes and strain through a colander; put the skins with the juice and pulps, add a pound of sugar to a pound of fruit and boil ten minutes.

Preserved Watermelon

Take the thick rind of a ripe watermelon, cut it into small strips, cut off all the red part and scrape the outside. Boil the rind with peach leaves and saleratus—twelve leaves and one teaspoon of saleratus to two quarts of water; this will turn them green; when tender, take them out and put them into cold water with a half tablespoon of alum dissolved in it to make them brittle. Let them soak one hour; then rinse them in clear water and boil fifteen or twenty minutes in a syrup of equal parts of sugar and water, adding lemons cut into small pieces, allowing one lemon to two pounds of rind. When cool, add a little extract of ginger. Let them stand three or four days; then pour the syrup off, boil it till very rich, and just cover the rinds; pour on boiling hot.

Quince Marmalade

Pare and core the quinces, cover with water, boil until tender, and rub through a colander; then take equal weights of the quince and sugar and boil twenty minutes, stirring constantly. Pour into cups and tumblers.

Plum Marmalade

After the juice is taken from the plums, rub the pulp through a colander; to this add an equal weight of sugar and boil twenty minutes. Put up like jelly.

Green Grape Jelly & Marmalade

Make like plum, only do not use as much water; one pint of water to a peck of grapes is sufficient.

Orange Marmalade

Buy, in January or February, small sour oranges; put them into a kettle and cover with cold water; when they begin to boil, pour off the water and cover again with cold water, and when it boils, pour off as before; do this three or four times; the last time let them boil until they can be pierced with a straw; then put them on a platter, let them stand over night, then peel them. Chop the peel as fine as mince meat; rub the pulp through a colander and mix it with the chopped peel; add their weight in sugar; then put all this into a kettle and boil till thick enough.

Crab Marmalade

After the juice is taken from the crab apples, add a quart of water to the pulp and rub it through a colander. To this add a half pound of sugar to one pound of fruit, and the lemons left from the jelly. Boil twenty minutes, then put up like jelly.

Plum Jelly

To one peck of plums add three pints of water, boil until soft, pour into a jelly bag and let it drip, but do not squeeze. Take equal weights of juice and sugar, and boil fifteen or twenty minutes or until it jellies.

Pie Plant Jelly

Take the pie plant when young and juicy, cut it up, add a little water and boil till tender, being careful not to scorch it. Strain through a flannel bag, without squeezing; add lemons to suit the taste, and to three pints of juice put two pounds of sugar. Boil until it jellies nicely.

Quince Jelly

Boil down an equal quantity of water and quince to one-half, then take one pound of sugar to one pint of juice and boil a few minutes until it jellies.

Siberian Crab Jelly

Put one peck of crab apples into a preserving kettle, and cover them with water, boil till soft, pour into a jelly bag and let them drip. Take equal weights of the juice and sugar, and into this, slice two lemons. Boil ten minutes, and just before taking up, dip out the slices of lemon and reserve them for the marmalade. If you wish your jelly very clear, strain again.

Orange Jelly

Strain the juice of seven oranges and add sugar till very sweet. Take four and a half pieces of isinglass, break it into small pieces, put into a kettle with one and a half pints of water, boil till half the quantity; then mix the juice and water, pour into molds, set in a cool place and eat soon.

Current Jelly

Put the currants into the kettle with about a half pint of water to keep them from burning; when they boil, strain through a flannel bag; take equal weights of the juice and sugar and boil ten or fifteen minutes or until it jellies nicely. Do not squeeze the fruit when you strain it.

Current Jelly (2)

Pick the fruit from the stems and put it into a small mouthed stone jar, tie over it a thick brown paper, set it into a kettle of water and let them cook one hour after the water begins to boil. Then strain through a flannel bag; pour the juice into a porcelain kettle and let it just come to a boil, take it from the stove and stir in the sugar slowly, that it may have time to dissolve. Pour into glasses and let it cool; when cold cover with white paper dipped in brandy and laid on the top of the jelly, and tie or seal over a larger piece of paper. This jelly is of a beautiful color and there is less danger of burning than when the sugar is cooked, which pays for the extra labor of picking over the berries.

Lemon Jelly

Take one package of Cox's gelatin, six lemons sliced, one pint of cold water, let them stand one hour, then add two pounds of white sugar and one quart of boiling water. Stir till well dissolved and pour into molds previously wet with a little cold.

Pineapple Jelly

Dissolve a half box of Cox's gelatin in one pint of water, put it on the stove and let it come to a boil, add one cup of sugar, take off and put all the juice and part of the pine-apples in one can. Pour into a mold and set away to jelly.

Snow Jelly

Soak a half package of gelatin in one teacup of cold water for a half hour, add one quart of boiling water, three teacups of loaf sugar and the juice of two lemons. When nearly cold, add the whites of three eggs beaten to a froth. Beat constantly for three quarters of an hour; set on the ice and let it stand till frozen enough to cut with a knife.


Dissolve a half box of gelatin in one quart of cold water; place it on the stove and let it just boil; strain through a cloth and add a little vinegar to make it tart, flavor with lemon. Serve with sugar and cream.

Gelatine Jelly

Four ounces of Cooper's gelatin, three pints of water, two lemons, juice and peel, one pound of sugar, and cinnamon.

Lemon Sponge or Custard

Take the lemon jelly after it is cold and beat it thoroughly into the whites of six well beaten eggs. Be sure to beat it until it is white clear through. Turn it into molds and serve with boiled custard.

Raspberry Charlotte

Beat five eggs to a quart of milk, sweeten well and flavor with vanilla. Put all in a tin pail, set in a kettle of hot water and stir till at the boiling point; when cold, pour it over sponge cake spread with raspberry jam. The same custard is good, when hot, to pour over cold boiled rice.

Candied Orange Peel

Cut your oranges lengthwise and take out the pulp; put the rinds into a pretty strong solution of salt and hard water for six days, then boil them in a large quantity of water till tender, take them out and drain in a sieve. Make a thin syrup of fine loaf sugar, one pound to a quart of water, put in the peel and boil a half hour, or until they look clear. Have ready a thick syrup made of fine loaf sugar with as much water as will dissolve it, put in the rinds and boil slowly until you see the syrup candy about the rinds. Take them out, grate sugar over them, drain until well dried before the fire, and keep in a dry place for use.


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