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(Preserved Fruit) - (The International Jewish Cook Book)

Marmalades require great care while cooking because no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.
Measure the fruit and sugar, allowing one pint of sugar to each quart of
Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.

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Young housewives, if they would be successful in "doing up fruit,"
should be very particular about sterilizing fruit jars, both tops and
rubbers, before using. Heat the fruit to destroy all germs, then seal
in air-tight jars while fruit is scalding hot. Allow jars of canned
fruit or vegetables to stand until perfectly cold. Then, even should
you think the tops perfectly tight, you will probably be able to give
them another turn. Carefully run the dull edge of a knife blade around
the lower edge of jar cap to cause it to fit tightly. This flattens it
close to the rubber, making it air-tight.
To sterilize jars and tops, place in a pan of cold water, allow water
to come to a boil and stand in hot water one hour.
For making jelly, use fruit, under-ripe. It will jell more easily,
and, not being as sweet as otherwise, will possess a finer flavor. For
jelly use an equal amount of sugar to a pint of juice. The old rule
holds good--a pound of sugar to a pint of juice. Cook fifteen to
twenty minutes. Fruit juice will jell more quickly if the sugar is
heated in the oven before being added.
For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of
fruit and seal in air-tight glass jars.
For canning fruit, use from 1/3 to 1/2 the quantity of sugar that you
have of fruit.
When making jelly, too long cooking turns the mixture into a syrup
that will not jell. Cooking fruit with sugar too long a time causes
fruit to have a strong, disagreeable flavor.
Apples, pears and peaches were pared, cut in quarters and dried at the
farm for Winter use. Sour cherries were pitted, dried and placed in
glass jars, alternately with a sprinkling of granulated sugar. Pieces
of sassafras root were always placed with dried apples, peaches, etc.

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