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_)