Gingered Cantaloupe Pickles

This is best made with under-ripe cantaloupes found readily in chain groceries.

1/2 cup pickling lime
2 quarts water
2 small cantaloupes (about 3 1/2 pounds total)
5 cups granulated sugar
2 1/2 cups distilled white vinegar
1/3 cup minced crystallized ginger

First Day
Dissolve pickling lime in water, following directions on the package. Cut cantaloupe meat from the rind, and slice it into bite-size chunks of similar size and shape. Add the cantaloupe to the lime solution, and let it stand about 4 hours at room temperature.

Drain the cantaloupe, rinse it, and drain it again. Return the fruit to the bowl, cover it with more water, and let it stand at room temperature for about 2 hours.

Drain the cantaloupe once more. Return the fruit to the bowl, and add the remaining ingredients. Stir well to dissolve all the sugar. Weight the fruit with a plate, and let it sit overnight.

Second Day
Transfer the cantaloupe and liquid to a large saucepan. Bring the mixture to a boil quickly. Boil vigorously for about 1 1/4 hours, until the liquid has reduced to a thick syrup.

While the cantaloupe cooks, sterilize 8 half-pint canning jars according to manufacturer’s directions. With a slotted spoon, divide the fruit chunks evenly among the jars, filling them to within 1/2 inch of their tops. Pour the syrup evenly over the cantaloupe. Process the jars in a water bath for 10 minutes. Let the pickles sit at least 1 week to develop their flavor.

Ginger Pear Honey

10 pounds cooking pears, peeled and quartered
1 lemon
Grated rind and juice of 2 lemons
4 ounces ginger root, grated, or 2 tablespoons powdered ginger
7 1/2 pounds sugar

Grind pears and lemon with a meat grinder. Add grated rind and juice of other 2 lemons. Place all ingredients in large canning kettle. Start on high heat and bring to a boil. Turn to medium low and cook until amber and as thick as desired (approximately 1 1/2 hours). Place in jars and seal. Recipe may be cut in half.

Yields 15 pints.

This is good with hot breads or can be used as an ice cream topping.

Apple Juice

Quarter apples and use fruit press or cider mill to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil. Skim off foam with a metal spoon and pour through a damp jelly bag or filter paper. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.

Fruit Butter

Preparing Fruit for Butters
Apples: Peel, core and slice or quarter. Cook with half a much water or apple cider as fruit or use a combination of the two liquids.

Apricots: Skin, pit and crush fruit. Cook in its own juice or one-fourth as much water as fruit. Orange juice is also tasty.

Cantaloupe: Seed and peel, retaining juice. Chop or pur?e pulp. Cook in its own juice.

Crabapples: Quarter. Cook in one-fourth as much water as fruit.

Grapes: Remove stems, crush and cook in own juice.

Mangoes: Use half-ripe mangoes. Peel and slice. Add 1 to 2 cups of water to every 6 cups of sliced fruit. Cook until soft enough to mash.

Nectarines: Peel and pit. Crush or slice fruit and cook in its own juice.

Peaches: Peel and pit. Crush or slice fruit and cook in its own juice.

Pears: Remove stems and blossom ends. Quarter and cook with half as much water a fruit.

Plums: Halve or quarter; pit. Crush and cook in own juice. With very small plums, pits will strain out.

Prunes (dried): Pit and cook prunes in a little water until soft.

Quince: Remove stem and blossom ends; cut into small pieces and cook with half as much water as fruit.

Rhubarb: Chop. Cook with 1/2 cup water to every 2 pounds fruit.

Method
Wash and prepare fruit as directed above. You may use any quantity of fruit and/or mixture of fruits desired. Cook fruit with water or in its own juice in large pot until soft. Remove fruit from pan with a slotted spoon and put through a food mill or press through a fine sieve into bowl. Discard cooking liquid.

Measure sieved pulp. Add 1/2 cup white or brown sugar to each cup pulp. Brown sugar darkens butters made from light fruits and adds a more pronounced flavor. Add flavorings of your choice. Add a mixture of 1/4 teaspoon cinnamon and a pinch of ground allspice and cloves per quart of fruit butter. For pears, 1/4 to1/2 teaspoon ginger per quart of butter is good. For a light-colored butter, tie whole spices loosely in a cheesecloth bag, removing it after the butter is cooked.

Place fruit butter in a shallow (not more than 2 inches deep) glass, stainless steel or enameled baking pan. Bake at 300 degrees F for 1 1/2 to 2 1/2 hours, stirring occasionally, until butter is thick and has a spreadable consistency. To test for doneness, place a spoonful on a chilled saucer. If no rim of liquid forms around edge of butter, it is done. Quickly ladle into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 10 minutes.

Fig Preserves

2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices

Rinse figs well in cool water. Soak for 15 to 20 minutes. Make a syrup by boiling the sugar and water together. When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon. Bring back to a boil and boil for 1 minute. Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled.

Yields 3 half pints.

Fig Jam

3 1/4 pounds fully ripened figs
1/2 cup lemon juice
1 teaspoon grated lemon rind
1/2 cup water
1 (1 3/4 ounce) box Sure-Jell?
7 1/2 cups granulated sugar

Trim stems, grind figs and place in large saucepan. Stir in lemon juice, grated lemon rind and water. Add Sure-Jell?. Mix well. Place figs over high heat until a hard boil is reached. Immediately add all sugar. Let come to a quick rolling boil that will not stir down. Boil hard for one minute, stirring constantly. Remove from heat and skim with metal spoon. Stir and skim for 5 minutes. Ladle into jelly glasses leaving 1/2 inch space at top. Cover with hot melted paraffin or seal with tops. Cool.

Yields 12 half pints.

Drunken Cranberry Sauce

Although this sauce isn’t canned, it will keep at least two weeks in the refrigerator.

1 (12 ounce) bag fresh cranberries
1 to 1 1/4 cups granulated sugar
1/4 teaspoon ground cinnamon
Dash of nutmeg
1/4 cup bourbon

Preheat oven to 350 degrees F.

Combine cranberries, sugar, cinnamon and nutmeg in an 8-inch square pan, and cover the pan with aluminum foil. Bake 50 minutes to 1 hour, until the cranberries have softened and become juicy. Uncover the pan, and immediately stir in the bourbon. The alcohol will evaporate, leaving just the liquor’s warm, smoky essence. Refrigerate the sauce, covered, until ready to serve.