Part 15 (2/2)

Cook slowly until thick.

PUMPKIN OR CARROT MARMALADE

Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or gla.s.ses.

GRAPE JUICE

5 lb. grapes 1 pint water 1 cup corn syrup

Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax.

SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES

1 cup corn syrup 2 oz. stick cinnamon 12 allspice berries 6 whole cloves 1/4 cup vinegar

Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup.

SYRUP FOR CANNED FRUIT

1 cup corn syrup 1 cup water

Bring to boiling point. Use same as sugar and water syrup.

SYRUP FOR PRESERVED FRUIT

2 cups crystal corn syrup For each three pounds of fruit 1/2 cup water

Use same as water and sugar syrup.

CRANBERRY JELLY

1 pint cranberries 1/2 cup water About 1 cup corn syrup

Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water.

APRICOT AND RAISIN MARMALADE

1 cup of apricots 1-1/2 cups cold water 1 cup corn syrup 1/2 cup chopped seeded raisins 1 teaspoon orange rind

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