Cherry and Plumb recipe from 1916
This needs no water added. Use small black plumbs and black cherries. Have equal quantities plumbs and cherries. 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.
Check out my Jams and Pickles Recipes.
Tomato jelly recipe.
Take half a tin of tomatoes, place in saucepan with a tablespoon of dried vegetables, a bay leaf, salt, and pepper. Boil for fifteen minutes. Add half an once of dissolved gelatine, stir in well, then strain and put into small cups or a mould. This is very good served with cold meat.
I’m so excited – I’ve just published my first collection of vintage recipes!!
I’ve adapted fifty old recipes for pickles and preserves so that they can be followed by modern cooks more easily. Some of the recipes in their original text can be found here on my blog, but if you want to see easier cooking instructions and measurements, check out my new e-book: