Mixed Fruit Preserves
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 1 lb quinces
- 1 lb sweet apples
- 1 lb pears
- 1 lb peaches
- 6 c sugar
- 1 lemon
Method
- 1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3 lemons, 6 c sugar.
- Do not remove skins.
- Slice fruit.
- Cook apples, pears, and quinces separately until tender.
- Drain off juice from each, and add it to sugar.
- Boil mixture until it becomes a medium thick syrup;
- add fruit, juice of 2 lemons and 1 lemon sliced thin;
- cook mixture until it is thick and seal at once in clean, hot jars.