|
|
Directions:
To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it
in the preserving pan, and heat slowly, stirring well to draw out the
juice. Wash and stone the dates. Add to the fruit, and simmer very gently
for 45 minutes. Put immediately into clean, hot, dry jars, and tie on
parchment covers at once.
The Most Popular Preserve Cookbooks
• Cypress Sampler Prepared By United Methodist Women• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56)• A psychoanalytic cookbook of proven recipes to season and preserve relationships• From Garden to Table: Pickling, Preserves, and Pralines• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• Classic Dishes Made Simple• The Jamlady Cookbook• Perfect Preserves• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• How to Make Jellies, Jams and Preserves At Home (Home and Garden Bulletin Number 56) |
|
|
