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California Jam

A historical recipe from Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914).

A historical recipe

Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before, by Lydia Maria Gurney (1914). Project Gutenberg eBook #8542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Befor, by Lydia Maria Gurney (1914). Digitised by Project Gutenberg, eBook #8542 (https://www.gutenberg.org/ebooks/8542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: california (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Divide and seed as many oranges as desired.
  2. Slice thin, the pulp and skin together.
  3. Add to each pound of oranges one lemon, sliced thin, and one quart of cold water.
  4. Let all stand twenty-four hours;
  5. then cook until tender, with the same amount of sugar.