Old-Fashioned Marmalades from Grandmother Davenport’s Recipes






Wash the oranges and then cut in half lengthwise. Place on a flat surface and cut into thin slices. Hold the slices together and slice through again to make smaller pieces. Wash the peaches but do not skin them. Slice peaches into ⅓-inch thick at the widest edge of the slice, then add them to the sliced oranges.

Measure the amount of fruit and add an equal amount of sugar (1 cup of sugar to 1 cup of fruit). Mix well, simmering for 30 minutes and stirring frequently. Bottle in sterilized airtight jars.

Old-Fashioned Jams from Grandmother Sweeney’s Recipes

Canned Strawberries Without Cooking

Berries (firm)

2 cups sugar

1 cup water


Wash berries and drain carefully. Fill sterilized jars and shake the jars to pack the berries firmly. Make a syrup with 2 cups of sugar to one cup of water. Boil until it spins a thread when syrup is dropped from the tines of a silver fork. Pour the boiling syrup over the berries until the jars are running over, then cover and seal in airtight jars.

Place the jars in a wash boiler and pour boiling water in until the jars are completely covered. Cover the boiler tightly and allow to stand until cold. Take the jars out, wipe them clean and wrap them in paper to preserve the colour of the fruit. Store in a cool dark place. You will need about ¾ cup of syrup for each quart jar of fruit.

Old-Fashioned Black Currant Jam

4 lbs black currants

7-½ cups water

7 lbs granulated sugar


Rinse the currants and add water. Boil for 20 minutes and add sugar. Boil sharply for 3 more minutes, timing from when they started bubbling. Bottle in airtight jars.

Tasty Peach and Pineapple Conserve

2-½ cups peaches, diced

1 cups sugar

1 can diced pineapple (canned)

1 orange, juiced (reserve rind as zest)


Mix fruit and sugar and the granulated orange rind (zest). Simmer until thick and clear. Store in jars.

Rhubarb and Pineapple Jam

1-½ cups water

5 cups rhubarb, diced

1 can crushed pineapple

2 pkgs strawberry jello


Add 1-½ cups water to rhubarb (do not drain) and boil for 10 minutes. Remove from heat and add 1 can crushed pineapple and 2 packages of strawberry jello. Stir until thickened as it sets. Place in sterilized jars.

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