Vintage Fruits Jellies & Preserves Recipes

Ingredients

• Pare and core some firm, acid apples, stick cloves in them, fill the vacancy left by the core with sugar and some thin strips of lemon-peel
• one pint of white sugar
• one quart of water or more
• a number of large, tart apples; pare them or not, as you choose
• sugar
• enough water to make a rich syrup
• a pound and a half of sugar
• sweet cider a little more than half
• two or three lemons
• enough sugar to make palatable
• one quart of apples
• one lemon
• white sugar
• twelve good eating apples
• a pint of white sugar
• six tablespoons of white sugar
• two pounds of apples
• one pound of loaf sugar
• the juice of two lemons and grated rind of one
• good, tart apples
• a small piece of butter
• Ambrosia: Six sweet oranges, peeled and sliced, one pineapple, peeled and sliced, and one large cocoanut, grated
• two coconuts, six lemons and six oranges; pare and slice the lemons and oranges and grate the coconut
• twelve oranges and slice them thin
• one fine, large coconut