Home-Made Conserve Recipes
BLACK CHERRY CONSERVE
4 lb. cherries: 1-1/2 lb. sugar: 1 rounded teaspoon citric acid or scant 1/2 pint lemon juice.
Stone the cherries, crack about 2 dozen of the stones, add the kernels, blanched and skinned, to the fruit with the sugar, and stand overnight. Barely cover the rest of the stones with water, boil for 30 to 40 minutes and strain. Keep the water, add to the cherries with the acid or lemon juice and bring slowly to the boil. Then boil hard for about half an hour until set. Turn into warm pots, cover with a waxed paper dipped in brandy and then with parchment or Cellophane covers.
Thefor this ought to be picked right from the garden. They must be perfect. A thermometer is necessary for complete success.
5 lb. Strawberries, weighed after picking over and hulling: 5 lb. Granulated sugar: 1-½ pints of water.
Dissolve the sugar in the water slowly, in a copper preserving pan. When it has completely dissolved boil rapidly to the soft ball degree, 254 to 238° F. (112 to 114° C). Add the fruit, place a cover over the pan, remove from the heat and allow the strawberries to soak in the syrup for a quarter of an hour. Return to the heat, bring rapidly to the boil until the syrup boils up over the fruit. Draw off the heat and allow the syrup to subside. Skim if necessary. Repeat this process of bringing to the boil, drawing off the heat and skimming twice more. Remove the strawberries with a perforated spoon, and spread them in a single layer on a wire sieve, putting a large plate or a dish under the sieve to catch the syrup. The syrup is scraped back into the pan and reduced by rapid boiling until a drop will set on a plate. Return the strawberries and boil for 5 minutes. Put into hot, dry jars.
A few cloves tied in a muslin bag are often cooked with this conserve.
10 to 12 yellow “Hale” peaches: 3 lb. sugar: 1 qt. water.
First prepare a sugar syrup with 1 qt. water and 1-1/4 lb. of the sugar. Skin the peaches and cut into even slices. Place the fruit in the syrup and cook gently until the fruit is tender but in no way soft. Remove from the heat and cool quickly by standing the pan in a bowl of cold water. Set aside for 24 hours, then add a further 11 oz. of the sugar, dissolve over gentle heat and boil carefully for 2 minutes. Remove from the heat, cool quickly and leave for 24 hours. Add remaining sugar, dissolve slowly, and again boil for 2 minutes. Remove from the heat, allow this to cool to form a skin and then stir two or three times to distribute the fruit. Pour into hot jars and seal at once.
Note: This recipe is also suitable for apricots, fresh pineapple, strawberries and greengages.