Chapter XXIV: Preserves

Page

General Remarks on the use and 493
value of Preserved Fruits

A few General Rules and 496
Directions for Preserving

To Extract the Juice of Plums 497
for Jelly

To weigh the Juice of Fruit 498

Rhubarb Jam 498

Green Gooseberry Jelly 498

Green Gooseberry Jam (_firm 499
and of good colour_)

To dry green Gooseberries 499

Green Gooseberries for Tarts 499

Red Gooseberry Jam 500

Very fine Gooseberry Jam 500

Jelly of ripe Gooseberries 500
(_excellent_)

Unmixed Gooseberry Jelly 501

Gooseberry Paste 501

To dry ripe Gooseberries with 501
Sugar

Jam of Kentish or Flemish 502
Cherries

To dry Cherries with Sugar (_a 502
quick and easy method_)

Dried Cherries (_superior 503
receipt_)

Cherries dried without Sugar 503

To dry Morella Cherries 504

Common Cherry Cheese 504

Cherry Paste (_French_) 504

Strawberry Jam 504

Strawberry Jelly, a very 505
superior Preserve (_new
receipt_)

Another very fine Strawberry 505
Jelly

To preserve Strawberries or 506
Raspberries, for Creams or
Ices, without boiling

Raspberry Jam 506

Very rich Raspberry Jam, or 506
Marmalade

Good Red or White Raspberry 507
Jam

Raspberry Jelly for flavouring 507
Creams

Another Raspberry Jelly (_very 508
good_)

Red Currant Jelly 508

Superlative Red Currant Jelly 509
(_Norman receipt_)

French Currant Jelly 509

Delicious Red Currant Jam 509

Very fine White Currant Jelly 510

White Currant Jam, a beautiful 510
Preserve

Currant Paste 510

Fine Black Currant Jelly 511

Common Black Currant Jelly 511

Black Currant Jam and 511
Marmalade

Nursery Preserve 512

Another good common Preserve 512

A good _Mélange_, or mixed 513
Preserve

_Groseillée_, (another good 513
Preserve)

Superior Pine-apple Marmalade 513
(_a new receipt_)

A fine Preserve of the green 514
Orange Plum (sometimes
called the Stonewood Plum)

Greengage Jam, or Marmalade 515

Preserve of the Magnum Bonum, 515
or Mogul Plum

To dry or preserve Mogul Plums 515
in syrup

Mussel Plum Cheese and Jelly 516

Apricot Marmalade 516

To dry Apricots (_a quick and 517
easy method_)

Dried Apricots (_French 517
receipt_)

Peach Jam, or Marmalade 518

To preserve or to dry Peaches 518
or Nectarines (_an easy and
excellent receipt_)

Damson Jam (_very good_) 519

Damson Jelly 519

Damson or Red Plum Solid 519
(_good_)

Excellent Damson Cheese 520

Red Grape Jelly 520

English Guava (_a firm, clear, 520
bright Jelly_)

Very fine Imperatrice Plum 521
Marmalade

To dry Imperatrice Plums (_an 521
easy method_)

To bottle Fruit for winter use 522

Apple Jelly 522

Exceedingly fine Apple Jelly 523

Quince Jelly 524

Quince Marmalade 523

Quince and Apple Marmalade 525

Quince Paste 525

Jelly of Siberian Crabs 526

To preserve Barberries in 526
bunches

Barberry Jam (_First and best 506
receipt_)

Barberry Jam (_second 527
receipt_)

Superior Barberry Jelly, and 527
Marmalade

Orange Marmalade (_a 527
Portuguese receipt_)

Genuine Scotch Marmalade 528

Clear Orange Marmalade 529
(_Author’s receipt_)

Fine Jelly of Seville Oranges 530
(_Author’s original
receipt_)