Category Archives: Pickles and Preserves

Cherry and Plum Jam Recipe

Cherry and Plumb recipe from 1916

This needs no water added. Use small black plumbs and black cherries. Have equal quantities plumbs and cherries.cherry and plumb jam Stone them, and save the juice. Put the fruit and juice in the preserving-pan, cook until it is soft and the juice flows freely. Add sugar (the same weight as fruit), cook fast, skimming carefully. Test to see if it is done. A few plum kernels, chopped fine, are a nice addition, and give a nutty flavour, but do not put many in, or the flavour will be too strong.

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Tomato Pickle from 1909 Recipe Book.

Tomato Pickle

Slice two pounds of green tomatoes and two large onions, sprinkle over them a tablespoonful of salt and enough water to cover them, and let stand all night. In the morning drain and boil for twenty minutes in half a pint of vinegar and one quart of water; drain again, and add two pounds of brown sugar, one teaspoonful of ground allspice, cloves, cinnamon, ginger, mustard, and a little cayenne. Boil for fifteen minutes in one pint of vinegar.

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Apricot and Pineapple Jam From 1916

Apricot and Pineapple Jam

One pound of dried apricots, one small tin of pineapple chunks. Soak apricots in three cupfuls of water for two days. Put in pan with juice from pineapple, boil for one hour. Then add four pounds and a half of sugar, and pineapple chunks cut small. Boil for half an hour.


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Apricot pinapple jam


Peach Jam from 1916 Recipe Book

peach jamPeach Jam 1916

Take one pound of dried peaches, wash well, soak in a pan with three pints of water for three days, strain off liquid and put it into a preserving pan with three pounds of sugar. Boil slowly for a few minutes, add peaches cut up small, also one lemon cut up small. Boil for about one hour and a half, then put into pots in usual way.

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Ginger Marmalade from 1916 Recipe Book

Ginger Marmalade

Peel forty small oranges, divide each into four. Put in a preserving pan, cover with water, and boil with water, and boil to pulp, strain. To every pint of juice allow a pound of sugar. Cut into small pieces one pound of green ginger, add it to juice, after bringing this to the boil. Boil for an hour, or until it will set.

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ginger marmalade