Jams and JelliesCourier Corporation, 1975/01/01 - 320 ページ Over 500 old-time recipes: delicious jams, jellies, marmalades, preserves and conserves; apple jams, elderberry jelly, grape marmalade, pear and pineapple preserve, and more. Also, how to make such preserved fruit as canned cherries, plum paste, apple butter, brandied peaches, spiced grapes, and dried raspberries. Probably the largest jam and jelly book in print. |
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allow amount apples apricots berries better bottles brandy CANDIED carefully cherries clear cold water cook cool core cover currants dissolved drain dried earthen figs fire four pounds fresh fruit gently ginger glass gooseberries grapes grated green half half an hour heated hour illustrations jars jelly juice keep leave lemons let boil let simmer MARMALADE measure minutes once ounces oven overnight pare pass PASTE peaches pears peel Pick pieces pineapple pint of water pips plums possible pots pound for pound pound of fruit pound of sugar powdered PRESERVED WHOLE preserving preserving-pan pulp quart quarter quinces raspberries ready remove rhubarb rind ripe seeds sieve skimming skins slice slowly soft sound spoon stalks stirring stones strain strawberries sweet syrup Take teaspoonful tender thick thickens thinly twelve wash water to cover weigh wipe