Chapter XXIII

Fruit-stews and Jams

• No. 2952Plain Stewed Fruit
• No. 2953Mixed Stewed Fruit
• No. 2954Jams
• No. 2955The Cooking, Potting, and Sealing of Jams
• No. 2956Apricot Jam
• No. 2957Cherry Jam
• No. 2958Strawberry Jam
• No. 2959Orange Marmalade
• No. 2960Plum Jam
• No. 2961Rhubarb Jam
• No. 2962Tomato Jam
• No. 2963Black-currant Jelly
• No. 2964Quince Jelly
• No. 2965Red-currant Jelly (Method A)
• No. 2966Red-currant Jelly (Method B)
• No. 2967Red-currant Jelly (Method C)
• No. 2968White-currant Jelly
• No. 2969Red-currant Jelly, Prepared Cold
• No. 2970Orange Jelly
• No. 2971Apple Jelly
• No. 2972Tomato Jelly (1st Method)
• No. 2973Tomato Jelly (2nd Method)

See Chef Juliette’s modern collection for this chapter →