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The 1918 Fanny Farmer Cookbook
Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant
Jelly, using three−fourths as much sugar as fruit juice.
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JAMS
Raspberries and blackberries are the fruits most often employed for making jams, and require
equal weight of sugar and fruit.
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato
masher, and so continue until the fruit is used. Heat slowly to boiling−point, and add
gradually an
equal quantity of heated sugar. Cook slowly forty−five minutes. Put in a stone jar or tumblers.
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Blackberry Jam
Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
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MARMALADES
Marmalades are made of the pulp and juice of fruits with sugar.
Grape Marmalade
Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in
preserving kettle. Heat to boiling−point, and cook slowly until seeds separate from pulp; then
rub
through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook
thirty minutes, occasionally stirring to prevent burning. Put in a stone jar or tumblers.
slowly
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Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces.
Put
into a preserving kettle, and add enough water to nearly cover. Cook slowly until soft. Rub
through a hair sieve, and add three−fourths its measure of heated sugar. Cook slowly twenty
minutes, stirring occasionally to prevent burning. Put in tumblers.
Chapter XXXVII − JELLIES, JAMS, AND MARMALADES
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