Grape Marmalade

I pint fruit 3/4 pound sugar

Wash and drain grapes. Remove from stems. Heat to boiling point; mash and cook until seeds come out. Strain out seeds and skins. Cook 10 minutes. Measure. Add sugar and boil until liquid thickens. Put in sterilized jelly glasses.

Orange Marmalade

(English recipe)

To each 5 oranges and 1 grapefruit allow 2 lemons, 5 pints water, and 5 pounds sugar. Cut the fruit into quarters and remove the pips, putting them to soak in a little of the water. Slice the fruit (rind and pulp) very thinly, and soak 24 hours in the rest of water. Strain the pips and add water from them to the rind. Boil the whole briskly about 1 1/2 hours or till rind is tender, then add sugar and boil for another 1/2 hour. Much time is saved by putting the fruit through the meat-chopper.

Carrot And Orange Marmalade

Scrape and put through food-chopper sufficient carrot to make 2 cups; add 1 orange cut in thin slices, barely cover with water, and cook until tender. Add the juice from 2 lemons, a small piece of grated ginger root, and 1 cup of sugar. Cook slowly until thick, put in jars, and cover with melted paraffin.

Peach Jam And Marmalade

Take ripe free-stone peaches, pare, and cut in small pieces. To every pound of peaches allow 1/2 pound of white sugar. Put the sugar over the peaches and let them stand 2 hours; then put into a porcelain kettle on the fire, and boil slowly, stirring all the time until the fruit is mashed smooth and it almost jellies.

For marmalade, add almost as much sugar as fruit. When done add to 1/2 bushel of peaches 1 pint of hot brandy.

Green Tomato Marmalade

8 pounds green tomatoes 1 lemon cut fine

7 pounds granulated sugar 4 dessertspoons ground ginger

Make a syrup of the sugar by adding a little water. When boiling, drop into it the tomatoes, carefully washed and dried and all the spots removed, and cut in slices. Add the lemon and ginger. If the ginger is very fresh and strong a less quantity must be used. Boil all well together till thick and clear like marmalade. It will take some hours, boiling slowly. Stir occasionally to keep from burning. Put hot in jelly glasses.