This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser

This is a short-cut way to make peach preserves.

Quick Peach Butter

13 pounds whole peaches
7 pounds sugar
2 cups vinegar

Wash peaches and cut out bad spots. Boil all ingredients together for 45 minutes. Put through a colander or ricer. Reheat can and seal.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BLUSHING PEARS

Peel 3 fresh pears. Cut in half, remove core. Thaw 1 (10-oz.) pkg. frozen raspberries in quick-thaw pouch according to package directions. In saucepan combine pear halves, raspberries and juice and 1/4 cup lemon juice. Cook over low heat just until pears are tender. Serve warm or chill. Serves 6.

For dieters: 1 serving is 1 pear half and 1/4 cup juice.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEACH FREEZER JAM
(using 2 ounce size powdered jam and jelly pectin)

3 pounds fully ripe peaches (about)
1/4 cup lemon juice
1 package (2 ounce) powdered jam and jelly pectin
1 cup light corn syrup
4 1/2 cups sugar

Rinse, peel and remove pits from peaches. Fully crush peaches, one layer at a time, to let juices flow freely. Measure 3 1/4 cups crushed fruit; turn into large kettle. Stir in lemon juice. Slowly sift in pectin, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add corn syrup, stir well. Gradually stir in sugar. Warm to 100-degrees to speed up sugar dissolving time but do not heat any hotter than 100-degrees. Use food thermometer. When sugar has dissolved, the jam is ready. Leaving 1/4 to 1/2 inch headspace, ladle into washed and scaled jars or freezer containers (1/2 pint sizes are ideal). Do not use containers that hold more than one pint. Cover at once with tight lids (no paraffin needed). Store in freezer. Remove from freezer as needed and store in refrigerator. Once thawed eat within three weeks. Makes (1/2 pint) containers.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEACH FREEZER JAM
(using liquid fruit pectin)

2 pounds fully ripe peaches (about)
3 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
1/2 (6 ounce) bottle liquid fruit pectin

Rinse, peel and remove pits from peaches. Fully crush peaches, one layer at a time, to let juice flow freely. Measure 2 cups crushed fruit; turn into bowl. Add sugar and corn syrup; stir thoroughly. Mix lemon juice and pectin, pour over peach mixture; stir three minutes. Leaving 1/4 to 1/2 inch headspace, quickly ladle into washed and scalded jars or freezer containers (1/2 pint sizes are ideal). Do not use containers that hold more than one pint. Cover at once with tight lids (no paraffin needed). Let stand at room temperature until set (this may take up to 24 hours), then place in freezer for at least 24-hour period. Remove from freezer as needed and store in refrigerator. Once thawed eat within three weeks. Makes 6 (1/2 pint) containers.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PEACH CONSERVE

5 pounds underripe peaches, peeled and sliced
Grated rind of 1 orange
3 oranges, peeled and sectioned
7 cups sugar
3/4 pound blanched almonds, cut lengthwise into halves or slivers

Combine all ingredients except almonds in a Dutch oven; bring to a boil, stirring occasionally until sugar dissolves. Boil gently 45 minutes, stirring frequently. Stir in almonds; cook an additional 10 minutes.

Quickly pour into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw metal bands tight. Process in boiling-water bath for 10 minutes.

Yield 4 1/2 cups.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SPICED PEACH JAM

1 3/4 cups prepared fruit (about 1 1/2 lb. fully ripe peaches)
2 tablespoons lemon juice
1 teaspoon ascorbic acid (optional)*
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 1/4 cups (1 lb. 14 oz.) sugar
3/4 cup water
1 box (1 3/4 oz.) powdered fruit pectin

*Ascorbic acid helps maintain color of fruit; may be purchased at local drugstore.

First prepare the containers. Use only containers 1 pint or less in size that have tight-fitting lids. Wash, scald and drain containers and lids or use automatic dishwasher with really hot (150° or higher) rinse water.

Then prepare the fruit. Pit, peel and grind very fine about 1 1/2 pounds peaches. Measure 1 3/4 cups into large bowl or pan. Add lemon juice, ascorbic acid and spices to fruit.

Then make the jam. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into the fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain.) Ladle quickly into containers. Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours); then store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in refrigerator. Makes 5 cups or about 5 (8 fl. oz.) containers.

Blender Method: Place fruit, a few pieces at a time, in blender container so blades are just covered. Cover and turn control from off to low several times until fruit is finely ground. (Do not puree.)

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SWEET CHERRY PRESERVES

1 quart pitted fresh sweet cherries
4 cups sugar
juice of 1 lemon

Thoroughly mix cherries, sugar and lemon juice. Bring slowly to boil. Cook rapidly 15 minutes, shaking pan occasionally. Cover and let stand in cool place 12 hours. Bring to boil and boil 1 minute. Pour, boiling hot, into sterilized jars and seal. Makes about 4 half pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GRAPE JELLY

4 cups prepared juice (about 3 pounds fully ripe Concord grapes)
7 cups (3 pounds) sugar
1/2 bottle of Certo Fruit Pectin

First, prepare fruit. Stem about 3 pounds fully ripe grapes and crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. (If wild or other tight-skinned grapes are used, use 3 1/2 cups juice and add 1/4 cup strained lemon juice).

To the measured juice in saucepan, add the exact amount of sugar specified in the recipe. Mix well.

Place over high heat and bring to a boil, stirring constantly. At once stir in Certo. Then bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover at once with 1/8-inch hot paraffin.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.