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Classic
Cook Books
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page 327
Preserves
APPLE MARMALADE
3/4 pound sugar to 1 pound of fruit.
Use tart apples. Add water and cook to a thick pulp. Measure and add 3/4 pound
of sugar to 1 pound fruit. Stir well all the time to keep from burning, and
remove the scum as it rises. Flavor with cinnamon and lemon to taste. Put in
stone jars and cover well.
BLACKBERRY JAM (No. 1)
Wash and pick the berries and mash well with the hands. Be sure to squeeze out
the heart, which is very hard. Weigh the fruit and put 3/4 pound sugar to 1
pound fruit. Boil in a porcelain kettle. Remove scum as it rises and stir
constantly to prevent sticking at bottom. Let it cook till thick.
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Classic
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