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Marmalade
Amber Marmalade
Apple Marmalade
Banana Marmalade
Carrot Marmalade
Cranberry Marmalade
Golden Marmalade
Pear and Pineapple Marmalade
Date Marmalade
Grape and Pear Marmalade
Grape Fruit Marmalade
Grape Marmalade
Lemon Marmalade
Orange and Pineapple Marmalade
Orange Marmalade
Pear and Cranberry Marmalade
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
1 grape fruit
1 orange
1 lemon
Sugar
Shave the fruit very thin, rejecting the cores and the seeds. Measure and add three times the quantity of water, then mix and allow to stand over night. Boil it for fifteen minutes in the morning, then let stand for another night.
On the following morning add one pint of sugar for every pint of the mixture and boil steadily until it jellies. This usually takes about two hours. Divide into glasses and seal. .
The sugar should be heated before it is added.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
8 lbs. apples
10 lbs. sugar
6 large lemons
2 quarts water
Slice the lemons, cover them with the water and let them stand over night. In the morning put them into a preserving pan, add the apples, peeled, cored and sliced, and boil for one hour. Then add the sugar, and boil for one and one-half hours longer. Pour into glass jars and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Bananas
Lemons
Sugar
Peel, and slice in rounds, ripe but firm bananas, and to every pound of the prepared fruit allow the grated rind and the strained juice of one lemon and one pound of lump sugar. Put all into an earthenware jar, cover and leave until the sugar is dissolved.
Then pour into a preserving pan and bring gradually to the boil, stirring occasionally. Then boil rapidly, stirring all the time until it is thick.
Pour into jelly glasses and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
1 1/2 lbs. carrots
Sugar
2 lemons
Wash and scrape the carrots, boil them until soft, then grind them through a food chopper. Put the grated rinds and strained juice of the lemons into a saucepan and cook for five minutes. Measure the carrots, add them with an equal amount of sugar to the lemons, and cook for ten minutes. Seal in jelly glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Cranberries
Carbonate of soda
Sugar
It is not generally recognized that excellent tonic properties are contained in cranberries. Pick over the cranberries, and to every quart of fruit add two cupfuls of water and cook for one hour, stirring occasionally. Draw the saucepan to the side of the stove, and to every quart of the cranberries add one-half teaspoonful of carbonate of soda. Stir well, and carefully remove all scum as it rises. Then rub through a fine sieve, and to every cupful of the puree add one cupful of sugar. Return to the pan and cook gently for thirty minutes. Divide into jars and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
5 navel oranges
Sugar
2 lemons
Water
Cut off the ends of the oranges; quarter them and slice as thin as possible. Cut up one of the lemons in the same manner, rejecting the seeds, and add to the oranges.
Measure the sliced fruit and to every two cupfuls of it add three cupfuls of cold water; let it stand uncovered in a cool place for twenty-four hours. Then put it into a graniteware pan and allow it to boil without sugar for forty-five minutes. Add the strained juice of the second lemon, measure, and to every two cupfuls add three cupfuls of sugar.
Boil for forty-five minutes, and be careful that it does not burn. Pour into glasses and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
4 quarts pears
4 lbs. (8 cups) sugar
2 large pineapples
Pare, core and quarter the pears; pare the pineapples and carefully remove the eyes. Put them through a food chopper into a porcelain- lined pan, add the sugar and boil until clear. Seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
3 Ibs. stoned dates
1 lb. (2 cups) sugar
1 lb. dried apples
3 cups water
Wash the apples and soak them over night in water; next morning drain, cut them into small pieces, and mix with dates. Add sugar and water, and boil thirty minutes. Seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Grapes
Sugar
Pears
Use equal weights of ripe grapes and pears. Pick and wash the grapes, then cook them in a little water until soft, and press them through a colander or fruit press. Add the pears, peeled, cored, and sliced, and simmer until thickened.
Use a wooden spoon or paddle for stirring and keep an asbestos mat under the preserving pan to prevent burning. Sweeten to taste, and pack in jars.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
4 grape fruit
6 lemons
6 oranges
Sugar
Cook the grape fruit and the oranges separately in water to cover them, until soft enough to be easily pierced with a fork. Leave over night in the water in which they have been boiled. In the morning cut the grape fruit in halves, scoop out the pulp and press through a colander or fruit press to remove the seeds and tough core. Shred the rinds fine with a sharp knife.
Cut the oranges in slices, saving the juice from both fruits. To the shaved skins and pulp allow two quarts of cold water. Now measure and add one and one- half times the quantity of sugar, having both the sugar and juice hot. Add the strained lemon juice, then cook gently until thick.
Pour into sterilized glasses, but do not seal down for a day.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
1 gallon stemmed green grapes
Sugar
Stem and wash the grapes, then drain them and put them into a preserving pan with two cupfuls of water. Cook until soft, rub through a sieve, or force through a fruit press and add an equal amount of sugar to the pulp.
Boil hard for twenty-five minutes, taking care that it does not burn, then pour into glasses. Seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
3 Ibs. lemons
Sugar
7 cups water
Wash the lemons, then pare them and cut the peel into very slender chips. Put the chips in a small saucepan, with two cupfuls of the water, and boil for forty minutes. Now take all the white part from the lemons and cut up the pulp roughly, put it into a preserving pan, with the remainder of the water, and boil one and one-quarter hours. This is counted after it begins to boil. Stir it frequently; then strain it through a jelly bag without pressure. Add the skins and the liquid with them. Now measure the liquid, and for each cupful allow two cupfuls of sugar.
Return to the pan and boil for thirty minutes. Put into jars and seal.
ORANGE AND PINEAPPLE MARMALADE
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
6 oranges
4 lbs. (8 cups) sugar
2 pineapples
1 1/2 quarts water
Wash the oranges and soak them in the water over night. Boil them in the same water in the morning until tender, then cut them into small pieces, return them to the pan with the sugar and the pineapples cut fine. Boil the mixture, stirring all the time, until it jellies.
Canned pineapple may be used if the fresh cannot be obtained.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
6 bitter oranges
6 pints (12 cups) water
2 sweet oranges
Sugar
2 lemons
Wash and dry the oranges and lemons, then cut them into very small pieces, rejecting the seeds. Pour the water over the fruit and allow to stand for twenty-four hours. Boil until tender and let stand for another twenty-four hours. Now measure, and to each pint add two cupfuls of sugar. Boil until clear.
Seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
4 quarts pears
4 lbs. (8 cups) brown sugar
2 quarts cranberries
Put the sugar into a preserving pan, add the pears, cored and peeled,
and cook until half done, then add the cranberries and cook until thick.
This will require twenty minutes.
