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Classic
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page 423
half done then put in the sour cherries and cook until tender, take out the
juice, pour some of the juice into fruit jars, let the remaining juice boil for
a while and pour over the cherries. To the cherry juice add for each half jar a
piece of cinnamon and 2-3 cloves, and proceed as given under No. 1.
25. Cherry Juice. For each pound of juice take 6 ounces of sugar and 6 cherry
pits.
Stone sour cherries and set them aside until the next day. Then press through a
scalded cloth, weigh the juice, add the sugar, cook and skim for 1/4 hour, fill
into small dry bottles, cork tightly and set in a cool place.
26. Pineapple Peel Juice. Cut the peels of the pineapples into small pieces,
weigh, and take three times as much sugar as you have fruit, boil and skim; cook
the peel in this for 10 minutes. Set the juice aside until the next day, then
pour it through the cloth and fill into bottles. After carefully corking the
bottles steam them in a double boiler for 10-15 minutes. Another way is to take
the peel, cut it up, sprinkle thickly with sugar and fill into glasses; cover
tightly. The juice will keep for a long time.
27. Preserved Apricots. For each pound of stoned apricots take 1 pound of sugar.
The apricots are washed, peeled, halved and the stones taken out. They can also
be left whole. Put the apricots into an enameled dish, the round side to the
bottom, and sprinkle sugar over them. The next day put them on a slow fire until
hot, but they must not become soft, pour them on a colander to drain, then put a
few of the stones into a can, cook the juice a little while longer, then pour
over the fruit and fill into glasses. After about a week cook the juice again
and then pour cold over the fruit.
28. Apricot and Peach Marmalade Marmalades should be cooked in very clean
enameled kettles, stirring often, add the necessary sugar and as soon as done
fill into fruit jars. The fruit, which must not be too ripe, is scalded so that
the peel will easily come off. Halve and stone them, take as much sugar as
fruit, put
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