Currant Jelly

From Mrs. Monroe Salisbury

Pick leaves off a large boxful of cherry currants and wash them, putting them into a colander to drain. Put them, with a few tablespoonfuls of water, into a kettle and let it come to boiling point. Put in cheesecloth bag and let them drip. Put juice on stove and get it thoroughly hot, then add sugar - 1 pound sugar to every pint of juice. Let boil for 3 minutes, stirring constantly. Remove scum and put in glasses.

Spiced Currants

From Mrs. I. H. Morse

Five pounds currants when picked, 5 pounds brown sugar, 1 pint vinegar, 1 tablespoonful of cloves, 1 table-spoonful of mace, 1 tablespoonful of cinnamon, 1 table-spoonful of allspice. Put all together except the currants and let it boil, then add the currants and simmer 45 minutes.

Spiced Figs

From Mrs. R. A. Gould

Seven pounds of figs, 4 pounds of sugar, 1 pint of best cider vinegar, whole cloves and stick cinnamon tied in bags - stick one clove in each fig. Boil until figs are easily pricked with a fork; take figs out and put them into jars. Boil the syrup down until it becomes quite thick - several hours, perhaps. Pour the hot syrup over the figs. It is not necessary to seal the jars while the syrup is hot.

Spiced Figs

From Mrs. C. 0. G. Miller

One box fresh figs. Prepare the following for each pound of figs: 1 pint vinegar, 1 teaspoonful ground cloves, 1 teaspoonful cinnamon, whole cloves, stick cinnamon. Add the sugar to the vinegar, boil up and skim, then add ground cloves and cinnamon; put in figs, a few at a time, and cook until tender. Fill the jars two-thirds full. After all the fruit is cooked put a tablespoonful of whole cloves and a tablespoonful of stick cinnamon to every quart of vinegar. Boil well and fill the jars at once. Peaches and stoned cherries may be prepared the same way.

Spiced Peaches Or Pears

From Mrs. William Hazlett

One pound fruit, 1/2 pound sugar, 1 gill vinegar, unground spices to taste. Boil all together until fruit is tender. Seal in air-tight jars.

Sweet Pickled Peaches

From Mrs. I. H. Morse

Seven pounds peaches, 3 pounds brown sugar, 1 quart vinegar. Peel the peaches, stick with three or four whole cloves. Fill a little bag with whole spices, put it in with the sugar and vinegar and let it come to a boil; pour the boiling mixture over the peaches. Repeat nine mornings.

Pickled Fresh Pigs

From Mrs. I. H. Morse

To every three pounds of white figs take one pound of brown sugar and one pint of vinegar. Take a small bag and put in some whole cloves and stick cinnamon; put this in with the sugar and vinegar and let it boil. If the vinegar is very strong add a little water. Put the figs in a jar and pour the boiling mixture over them, bag and all, and cover tight. Boil up the mixture six mornings and pour over the figs while hot. They are then ready for bottling.