Transcribed by Connie Williams

   Orange Marmalade

One orange, 1 grape fruit, 1 lemon, 3 quarts cold water.  Remove peeling from all and cut in fine strips.  Mix with the juice and pulp.  Add 3 quarts cold water and allow to stand over night.  Boil fifteen minutes and set aside until next morning.  Add 1 pound sugar to each pint of pulp and water and boil until it forms a nice jelly.

Mrs. J. B. Nevling

Spiced Peaches

Seven pounds of peaches, 3 pounds of sugar, 1 pint of vinegar, 1 teaspoon whole cloves, 1 teaspoon whole cinnamon.  Boil syrup and spices, pour over peaches and let lie over night.  Next morning boil all together ten minutes and seal.  Makes 3 jars.

Mrs. J. B. Nevling

Euchre Cherries 

Stone large red cherries and cover with vinegar.  Let stand over night.  In morning pour off vinegar, weigh cherries, and to each pound of fruit add 1 pound of sugar.  Put in large earthenware jar 1 layer of sugar and one layer of fruit alternately untill jar is full.  When sugar is dissolved put in jars and seal.  Add a few cloves if you like.

Mrs. George W. Johnson

Carrot Marmalade

1 quart carrots chopped fine, 1 quart sugar, 1 lemon, 1/2 orange chopped, 1/2 cup water.  Boil 1 1/2 hours. 

Mrs. G. B. Reed

                           State College Strawberry Preserves

 Boil 2 pounds of sugar with one cup of water until VERY thick syrup.  Add 1 1/4 lbs. strawberries and cook 5 minutes.

Mrs. R. C. Wright

Tutti Fruitti

One pint best Jamaica rum in a two gallon jar.  As fruits come in season put one pound of fruit in with one pound of sugar until four pounds of fruit have been added.  Then take only one-half pound of sugar to each pound of fruit.  Best fruits to use: strawberries, cherries, pitted, plums, peaches, if very firm and fine oranges, and plenty of pineapple.  Stir daily with wooden spoon or ladle.  After all fruit has been added allow it to stand for three or four weeks before sealing, stirring daily.  Better not seal air tight, just keep tied with paper.

Alice H. Dill

 Rhubarb Conserve      

6 lbs. rhubarb, cut into small pieces; 1 lb. sun dried figs, cut in trips and put through chopper;1/2 lb. English walnut meats, 5lb. of sugar. Put sugar over rhubarb and let stand over night.  In morning cook until thick.  Add figs and cook another 30 minutes.  Add walnuts coarsely chopped.  Remove from fire and put in glasses.  Cover well with parafine and keep in cool, dark place.

Mrs. Raymond Miller

Lemon Butter

3 eggs. 1 lemon, juice and rind grated, 1/2 cup water, 1 1/2 cups sugar.  Cook all together in double boiler.

 Mrs. T. J. Norris

 Lemon Butter 

Juice of 2 lemons and grated rind, 1 lb. granulated sugar, 6 eggs, piece of butter large as walnut.  Mix well and boil in double boiler until thick.

Mrs. Harder

Kippered Cherries

Take as many sour cherries as you wish to use.  Pit them and cover with cider vinegar.  Let stand 24 hours, then drain well.  Take same amount in sugar as cherries and mix both together and let stand for 2 or 3 days or until sugar is thoroughly dissolved;stir occasionally.  Then jar.

Mrs. Jenkins (Given by Mrs. A. E. Leitzinger)

Quince Honey

5 large quinces, 3 large sour apples, 4 lbs. sugar, 1 pint water.  Make a syrup.  Put fruit through food chopper.  Boil 15 minutes.

Mrs. R. C. Wright


Seven pounds rhubarb, 7 pounds sugar, 2 pineapples.  Cut rhubarb and pineapples in any size desired.  Add sugar.  If not juicy enough add 1 pint of water to start cooking.  Boil until it crystalizes.

Mrs. H. R. Bender

Orange Marmalade

Three oranges, 1 lemon, 1 grapefruit.  Slice them.  For each cup of fruit add 3 cups water and let stand 24 hours.  Boil 10 minutes and let stand another 24 hours.  For each cup of fruit and water add 1 cup of sugar.  Boil until it thickens when cold.

Isabel Powell

Grape Conserve 

5 lbs. grapes, 4 lbs. sugar. 2 lbs. raisins, 1/2 lb. English walnuts, juice and rind of 3 oranges.  Slip the grapes.  Cook pulp until seeds can be removed.  Strain and add other ingredients and cook until thick enough.

Mrs. Philip B. Reed

Tomato Preserves

Egg shape yellow tomatoes.  Pound for pound--a little short on sugar.  Ginger root to flavor and a few slices of lemon very thin.  Cook as you would other preserves.

 Alice H. Dill

Ginger Pears

Two pounds fruit, 1 1/2 pounds of sugar, 1 1/2 cups water, 1/2 ounce of white ginger root.  Boil syrup 5 minutes.  Drop in pears, peeled, quartered; simmer 4 hours.

 Mrs. J. H. Kelly




This page was last updated on Sunday, March 12, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project