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Classic
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page 424
into an enameled kettle with the thinly peeled rind of a lemon and a few pieces
of ginger; this will tend to keep the marmalade longer. Cook to a thick
marmalade until tender, stirring constantly with a new wooden spoon, as it is
apt to scorch. Should it became watery after about a week, it will have to be
cooked again.
29. Cranberry Jelly. 1 pint of juice, 1 pound of sugar. Wash and clean the
berries, put them into a moderately hot oven, stirring often until the juice is
extracted. Squeeze through a muslin cloth, pour from the settlings, and for each
pint of juice take 1 pound of sugar. Skim carefully and cook for about 15
minutes, take from the fire, and if any scum arises take it off. Fill the jelly
into glasses. If cooked too long the jelly loses its nice red color; it must be
thick enough to cut, as it is very nice for decorating. Try a little of the
jelly after it has cooked to ascertain if it is thick enough.
30. Apple Marmalade. Pare and core the apples, and put them into a pan of fresh
water acidulated with the juice of a lemon, so as to keep the fruit nice and
white. For every pound of fruit take 1/2 pound of sugar, let it boil, skim
carefully, add the thinly peeled rind of a lemon cut into small pieces, put in
the apples, stirring constantly on a quick fire until thick. Take but little
water, and the apples should be of a variety which will not become pulpy in
cooking.
31. Preserved Blackberries. 3 pounds of ripe blackberries, 1 pound of sugar,
cinnamon and a few cloves.
Clarify the sugar, add the berries and spices and cook on a slow fire, stirring
often, but carefully, so that the berries will remain whole. Then take them out,
let the juice boil for a while longer, and pour over the berries. Fill into cans
and cover tightly.
32. Prune Marmalade for Compots, also for spreading over or filling into Cakes
and small Drop Cakes. 6 pounds of ripe prunes, stoned and skinned, 2 pounds of
sugar, a few tablespoonfuls of vinegar, cinnamon, and cloves with the heads
removed. Skin the prunes and stone them. Then boil sugar with the vinegar until
clear, add the prunes, spices and cook, stirring often, because this compot is
apt to scorch, for 2-2 1/2 hours, or until the marmalade is thick.
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