Filling the Jelly Glasses in Winter

  

Since we have increasingly relied on local sources for most of our food we've become more acutely aware of the seasons. Frankly nearly any novel way to make use of the avalanche of carrots we get in our CSA box is welcome. 
These recipes, although they are no longer considered safe, speak to the absolute reliance previous generations had on canning and preserving. They present ways to use mostly imported citrus to reprovision the pantry when fresh fruit was out of season.
Filling the Jelly Glasses in Winter
Along about January the jelly glasses start emptying out, and first thing you know there's a whole row of them yawning and empty on the pantry shelf —and a sigh escapes from the homemaker. It was so comforting to know that they were all full. But it's easy to fill them again. even in the winter time. for there is no end of delicious marmalades that may be made a few glasses at a time from the fruits available in the winter season.

WARNING: These are 1927 vintage canning recipes. They are NOT SAFE by modern standards. If you are not an expert canner with a solid understanding of modern food safety standards for canning DON'T USE THESE RECIPES without making modifications to bring them up to date.  
Here are some delicious winter mamalades:

THREE FRUIT MARMALADE 
One large orange. 1 large lemon, 1 choice grapefruit, sugar, water.
Slice fruit very, very thin or run through chopper, using coarsest blade. Add three times as much water as fruit juice. Stand over night. Boil one half hour. Measure and add one cup sugar for each cup fruit including juice. Stand over night again. Boil till it gives the jelly test i.e. thick reluctant drops fall front side of spoon or it "sheets" the spoon. This has quite a bitter taste especially liked by many who are fond of the Dundee type of marmalade.

ORANGE CONSERVE
Six oranges, 4 cups sliced rhubarb or cranberries, 1 lemon, 1 cup seedless raisins, 4 cups sugar, 1 cup walnut meats broken in pieces.
Grate the rind from the oranges and lemon. Cut the pulp in slices. discarding the white membrane and the seeds. If sliced rhubarb is used place it in a colander and pour bolting water over it, then drain thoroughly. If cranberries are used, cut them in halves, place in a colander and run cold water over them to remove as many seeds as possible. Mix the fruit. grated rind, sugar and raisins, which may be chopped or cut in pieces. Cook slowly until thick and add nuts. Cook five minutes after adding the nuts and pour into sterilized glasses. Cool and seal with paraffin. See the note above, paraffin sealing is not considered safe.

LEMON MARMALADE 
Nearly everybody likes citrus marmalade, made of either oranges or grapefruit. But not all housewives know that lemon marmalade is equally delicious, wholesome, and easy to make. Use 12 lemons, and 1 1/2 pounds of sugar to each pound of fruit and water. Cut lemons into very thin slices, remove but keep the seeds. Add a pint of cold water for each pound of fruit and let stand overnight. In the morning boil gently until the fruit Is tender, and again set aside until cold. Weigh and add sugar in the proportions named above. Put the seeds In a cheese-cloth bag and cook with the fruit for flavor. then discard. Cook until the whole mass is thick and transparent. and pour into sterilized glasses. Cover with paraffin. See the note above, paraffin sealing is not considered safe.

ORANGE CONSERVE
 This is the same recipe as above with some edits missing, I guess the proofreader wasn't exactly alert.
Six oranges, 1 lemon, 4 cups sliced ruhbarb or cranberries, 4 cups sugar, 1 cup seeded raisins. 1 cup walnut meats.
Grate rind from oranges and lemon: cut pulp in slices, discarding white membrane and seeds. If sliced rhubarb is used. place it In a colander and pour boiling water over it; then drain thoroughly. If cranberries are used. cut them in halves place in colander and run cold water through them. Mix fruit. grated rind, sugar and raisins. Cook slowly until thick; add nuts and cook 10 minutes longer. Turn into sterilized glasses or jars.

PRUNE CONSERVE
Soak 18 prunes overnight in 1 cup water. cut in small pieces and boil 1 minute with the water in which they were soaked. Measure into saucepans: 1 1/4 cups fruit and juice, 1 cup raisins. 1/2 sliced orange. Juice of a half orange. 1/2 cup walnut meats, 2 tablespoons lemon juice, and 3 cups sugar. Stir until bolting point is reached and boil 1 minute, stirring constantly. Add 1/2 cup pectin. let stand 5 minutes and pour slowly into sterilized jars.

FIG JAM 
Four cups of dried figs, 4 cups of water, 1 lemon, 1 1/2 cups of sugar. Divide the figs, putting them through the food chopper. Cut the lemon in paper-thin slices. Add the water to the figs and lemon, bring to the boiling point. add sugar and cook slowly until thick and transparent. Pour into sterilized glasses and seal with paraffin.
See the note above, paraffin sealing is not considered safe.

ORANGE HONEY 
Six oranges, 1 cup hot water, 6 cups sugar.
Remove peel from oranges, cover with boiling water and cook until tender. Drain, remove white membrane, dry rind and put through food chopper. Grate yellow part of lemon and add to orange rind. Cut pulp of oranges and lemons into small pieces, discarding all seeds. Bring one cup hot water and sugar to boiling point. Add orange and lemon pulp and cook for 25 minutes after boiling point is reached. Pour iInto sterilized glasses and cover.

CARROT JAM WITH APRICOTS
(Makes four glasses)
Two cups. cooked apricot putp, 2 cups grated carrots, 1 lemon ground fine, 2 cups sugar.
Cook the carrots in just enough water to cover. Combine with the apricot pulp and sugar and cook till jam consistency. Add lemon when about half cooked. This has a beautiful color and is a sweet spread for toast, muffins or sandwiches.

CARROT MARMALADE
Two oranges, 1 lemon, 2 cups ground carrot.
Slice oranges and lemon very fine. Grind carrot. Add five measures of water for each measure of fruit, including carrot. Boil 45 minutes or until reduced about half. Add cup sugar for each cup of fruit and boil till it jellies -30 to 40 minutes.

GRAPEFRUIT MARMALADE
Slice very thin 1 orange, 1 lemon. 1 grapefruit, leaving out bitter centers. Add 8 cups water and let stand 24 hours. Boil 20 minutes and set aside another 24 hours. Measure and add an equal amount of sugar, and let it boil until It jells. This will make 12 glasses.

CRANBERRY CONSERVE
One quart cranberries, 1 cup raisins, pulp of one orange, 2 cups sugar.
Wash the cranberries and raisins. Chop fine and add the orange juice and pulp. Add the sugar and cook until thick. Seal in sterilized glasses.

TANGERINE MARMALADE
Cut tangerines very, very thin. For every six tangerines, cut one small lemon equally thin. Measure the fruit and add five times that amount of water. Boil one hour. Measure again. For every cut of fruit and juice add three-fourths cup of sugar. Do not cook more than five cups In one receptacle at one time. Boil till it jellies. It may take as long as 40 minutes and It may take only 15 or 20. This depends on the ripeness of the fruit.