Originally Published: St. Andrew's, 1977 Original Images:
Contributed by: LOUISE POND
1 lb. yellow pear tomatoes (or red ones sliced)
7/8 Cup sugar
2 oz. Cancon ginger
1 lemon, grated rind and juice
If using red tomatoes, scald and peel. Yellow used whole or cut according to size. Cover either with sugar, let stand over night. Drain syrup into preserving kettle; boil until clear and quite thick (232°); skim. Add ginger, sliced, grated yellow rind of lemon; cut in half, remove seeds, scoop out juice and pulp and add to tomatoes. Cook until fruit is clear. Pour into hot sterilized jars and seal.
One peck of small, green tomatoes, cut off both ends, scald in salt and water until they look clear, drain and pour cold water over them. One ounce of jamaica ginger root, steeped, allow one pound of sugar to a pound of tomatoes (alter draining), dissolve in the ginger water, add a pound of raisins and cook the same as any preserves. Very nice.
Take ten pounds of quinces, seven pounds of pears, five pounds of sugar and about two quarts of water, make a syrup of the sugar and water, then add the fruit and cook as any preserves.
Four pounds of nice ripe currants picked from the stems and thoroughly washed, one and one-half pounds of sugar, one tablespoon of ground cinnamon, one teaspoon of cloves, one teaspoon of pepper, one teaspoon of salt. Boil until thick like marmalade.
Pare the citron and take out the seeds, cut in good-sized pieces, steam them until tender. Take a pound of sugar to a pound of fruit. When the sugar is well dissolved in a little water, add the fruit. Flavor with sliced lemon.
Prepare the rind and boil very hard thirty or forty minutes in alum water (passably strong), take from the alum water and place in clear, cold water over night, change water in the morning and put them to boil, let cook until they have changed color and are quite soft. Make syrup allowing one
pound of sugar to one pound of fruit, add the fruit which will need but little more cooking to the syrup. Flavor with ginger or lemon.
4 #2 cans diced (or sliced beets)
5 c. sugar
3 lemons, sliced thin
1/4 lb. blanched almond
2 t. ginger (or more) to taste
If sliced beets are used, cut in strips. Place sugar, beets, beet juice and lemon in a heavy kettle and cook about 2 hours over a low flame until thick and clear. Stir occasionally and skim. Add ginger and almonds. Pack boiling hot into sterilized 1/2-pint jars, leaving 1/4" head space. Process in boiling water bath for 15 minutes. This is delicious spread on matzo and matzo pancakes.
7 pounds of cherries (stone after weighing), 3 1/2 pounds of sugar. Make a syrup of the sugar. Boil cherries in it until nearly cooked, skim out cherries, add to syrup 1 pint currant juice and one pound of sugar, boil this until it thickens or about thirty minutes or more. Then add cherries and boil until it seemed thick enough when cooled.
Two pounds of any kind of hard apples, 2 lbs. of sugar, 1 1/2 pts. water, 1 oz. tincture ginger. Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core and cut the apples into pieces; chop them in water to preserve the color and boil them in the syrup till transparent. A very good substitute for ginger pears. Serve with ice cream, or for a dessert dish with whipped cream.
