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Classic
Cook Books
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page 219
glasses, or small earthenware pots and when cold, cover up like jelly.
This is an excellent medicine in summer for dysentery; but if intended for
invalids, you must spice it, and add a gill of brandy--fourth proof--to each
pound of jam.
TOMATO JAM
Take nice ripe tomatoes, skin them, take out all their seeds, but save the juice
to put with the sugar. Weigh the fruit, and to each pound, add three-fourths of
a pound of sugar; boil some lemons soft, take one for each pound of tomatoes,
mash them fine, take out the pips, and put the lemons to the sugar and tomatoes;
boil slowly and mash the jam smooth with a silver spoon. When smooth and
jelly-like, it is done. Put it away in glasses carefully.
ORANGE MARMALADE. DELICIOUS
Quarter the oranges and take out the seeds and white strings. To every pound of
pulp, add a cup of cold water, and let it stand thus for twenty-four hours. Boil
some of the peel in several waters until quite tender; then to each pound of
pulp, add one-quarter of a pound of boiled peel, and one and a quarter pounds of
white sugar. Boil this slowly until it jellies, and the bits of peel are quite
transparent.
ORANGE MARMALADE MADE WITH HONEY
Quarter a dozen large ripe oranges; remove the rind, seeds and filaments, but
save all the juice. Put the juice and pulp into a porcelain kettle, with an
equal quantity of strained honey, adding one-third as much sugar as honey. Boil
until very thick, sweet and clear. When cold, put it in small jars.
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