Recipes Tried and True/Conserves

by Freda R. Lavine

 

CONSERVES

 

CARROT MARMALADE

• 1 lb. carrots,
• 1 lb. sugar,
• 1 qt. water,
• 1 orange
• 1 lemon.

Boil all together till thick.

 

GRAPE BUTTER

Cook grapes until soft enough to rub through colander; add skins, cook until tender, adding ½ lb. sugar to each lb. fruit. Boil until thick, stirring often.

 

GREEN TOMATO CONSERVE

• 1 lbs. small green tomatoes,
• 6 lbs. sugar,
• 3 sliced lemons
• ½ of 5c worth cloves and cinnamon mixed,
• ½ oz. whole ginger.

Pierce tomatoes with fork. Heat all together slowly, boil until tomatoes look clear. Take out tomatoes with skimmer, fill jars. Boil syrup till thick, pour over hot tomatoes and seal. Tastes like fig preserves.

 

PEAR AND ORANGE MARMALADE

• 10 lbs. pears,
• 8 lbs. sugar,
• 8 lbs. oranges.

Cut fruit through and chop with orange skins; dissolve sugar and cook until thick as jam.

 

PLUM CONSERVE

• 4 doz. plums,
• 1 cup cold water,
• ½ cup nut meats,
• 1 cup sugar,
• 4 oranges
• 2 cups raisins.

Wash, cut and stone plums and put rind through, chopper. Boil all together (except nuts) till thick, add nuts ten minutes before removing from fire.

 

PEACH CONSERVE

• 25 peaches,
• 3 oranges,
• 3½ lbs. sugar.

Pare fruit, cut, chop rind of oranges and allow all to stand over night. Cook until thick. Can.

 

RELISH

• 2 qts. green tomatoes,
• 4 qts. cabbage,
• ½ doz. medium size onions,
• 2 small red peppers,
• 1 bunch celery,
• 2 tablespoons salt,
• 1 lb. sugar,
• 3 pts. vinegar
• ½ oz. tumeric coloring, (if desired),
• ½ oz. white mustard seed,
• ½ oz. whole allspice.

Chop all vegetables, mix with rest of ingredients and boil twenty minutes.

 

RHUBARB AND RASPBERRY

• 1 qt. red raspberries,
• 1 qt. cubed rhubarb,
• 1 lb. seeded raisins,
• 1 lb. English walnuts,
• 2 sliced oranges
• 2 sliced lemons,
• 1 lb. sugar to each lb. fruit

Cook all together about ½ hour till thick as jelly. Can.