Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars or tumblers. Other berry jams can be made in same way.
4 pounds plums 1 cup seeded raisins 2 oranges sugar juice 1 lemon 1/2 pound walnuts
Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
Heat and mash fruit until juice runs readily. If fruit is not entirely broken rub through coarse sieve. Pour into sterilized jelly bags of unbleached muslin or doubled cheesecloth and drain but do not squeeze. Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes (berries and currants require less time); add sugar which has been heated in oven; stir until sugar is dissolved and boil about 5 minutes. Pour into hot sterilized tumblers. Hard fruits like apples and quinces should be cut up, covered with cold water and cooked until tender before turning into jelly bags.
2 pounds brown sugar 2 cups vinegar 1 ounce stick cinnamon 1/2 ounce whole cloves 4 quarts peaches
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in hot water then rub off the fuzz with a cloth. Cook a few peaches at a time in the syrup, cook until tender. Pack in sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Seal jars immediately.
1 quart small white onions 1 quart small cucumbers 2 heads cauliflower 3 green peppers 1 quart vinegar 6 tablespoons mustard 3 tablespoons flour 1 cup sugar 1 tablespoon turmeric
Peel onions, add cucumbers, cauliflower separated into flowerlets and sliced peppers. Soak over night in brine (1 cup salt to 1 quart water). Drain and cook in fresh brine until vegetables are tender, drain again. Boil vinegar, add paste made with mustard, flour, sugar, turmeric and a little cold vinegar, stirring until mixture thickens; add vegetables and cook slowly 10 minutes. Seal in sterilized jars.