Recipes Galore

Preserved Fruits - # 03


Raspberries


*     Red Currant Jelly     *


Ingredients:
  • 2 Quarts Red Currants
  • 1 3/4 Cups Water
  • 2 Cups Sugar


Method:
  • Wash and Sterilize Jelly Glasses.

  • Wash Currants in 2 Cold Waters,
    Swishing Them Through Water Carefully so as
    Not To Break the Fruit.

  • Lift Into a Colander to Drain, then Strip Currants From Stems.

  • There Should Be 7 Cups Fruit.

  • Turn Into a 4 Quart Saucepan, Add Water,
    Heat slowly To Boiling, Then Cook Briskly about 5 Minutes,
    or Until Fruit Has a Whitish Color.

  • Turn Into Jelly Bag and
    Let Juice Drip Until there is 3 1/4 Cups Juice;
    Do Not Squeeze Bag or Jelly Will Not Be Clear.

  • Save Pulp and Rest Of Juice, if any, For Jam.

  • Heat Juice to Boiling in Washed Saucepan,
    Add the Sugar and Boil rapidly from 3 to 5 Minutes or
    Until Juice Gives the Jelly Test - 2 Drops Flow In Sheet
    From Metal Spoon.

  • Quickly Skim and Pour Into Hot, Sterilized Jelly Glasses.

  • Cover Immediately With a This Film Of Melted Paraffin Wax;
    When Cold, Add Another Layer of Paraffin.

  • Yield: 4 to 5 Glasses.



*   Quick Orange Marmalade   *


Ingredients:
  • 3 Large Oranges, About 1 3/4 Pounds
  • 2 Lemons
  • 3 Tablespoons Lemon Juice
  • 5 Cups Water
  • 6 Cups Granulated Sugar


Method:
  • Use sound, Juicy Oranges.

  • They May Be Any Size, but a Large Size Is Easier To Prepare.

  • Cut Wash Oranges and Lemons into 8 Sections Each;
    Scoop Out Pulp, Discarding all Seeds,
    Then Cut p and Put Into Kettle.

  • Now Slice the Rind Paper Thin and Add To Kettle.

  • Stir In additional Lemon Juice and Water;
    Bring To a Boil, Simmer 1 Hour, Uncovered.

  • Then Add Sugar,
    Stir Until Dissolved and Return To Heat;
    again Bring To Boil and Simmer about 50 Minutes Longer.

  • Remove Pan From Heat.

  • Test For Doneness by Dropping A Teaspoonful Of the Hot Liquid
    Onto a thoroughly Chilled Plate and Place In Refrigerator for
    5 Minutes; If Jellied By The End Of this Time,
    The Marmalade Is Done;
    If Not, Continue Cooking for A Few Minutes Longer and
    again Test For Doneness.

  • When Done, Pour Into Hot Sterilized Jelly Glasses or Jars and
    Cover Immediately With Paraffin.

  • When Cool, Add Another thin Layer Of Paraffin.

  • Makes about 4 Pints Marmalade.

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