t Index

BOTANICAL LATIN NAMES C itr ofor tunella mitis J. Ingram and H. E. F eijoa sello w i a n a , 109 M oor e, 121 F icus carica , 66 A belmoschus manihot , 239 C itrus aurantium Linn, 123 A cer sacchar u m , 206 C itrus aurantium var. grandis, 132 G anoder ma lucidum , 56 A chr as zapota , L., 204 C itr us bigar adia Risso, 123 G arcinia mangostana Linn., 206 A ctinidia arguta , 190 C itrus decumana, 132 G aylussacia , 63 Actinidia chinensis , 190 Citr us gr andis , 132 Gelidium car tilagineum G aill., 202 A ctinidia deliciosa , 190 C itrus maxima (Burm.) Merr., 132 G elidium cor n e u m Lam., 202 A ctinidia species, 190 C itr us mitis B lanco, 121 G lycyrr hiza glabr a, 56 Alo ysia triphylla, 161-62 Citr us r eticulata , 120, 123 A melanchier bar tramiana, 208 C itr us sinensis (L.) O sbeck, 123, 129, 181 H ibiscus sabdariffa Linn., 207, 238 A melanchier sanguinea (Purch.) D C, C itr us sinensis ‘ M altese ’, 181 H ylocer eus undatus , 199 207 Coccoloba uvifer a, 208 A melanchier sanguinea var. alnifolia, 208 C ucumis metulifer us , 205 Ipomoea batatas , 234 A ngelica ar changelica, 134, 176 C ucurbitaceae, 169 Annona cherimola M ill., 208 Cucurbita pepo Linn., 169 Lansium domesticum , 205 A nnona muricata, 208, 239 C ucurbita pepo melopepo , 169 L ippia citriodor a, 161-62 A nnona r eticulate, 239 C ucurbita pepo pepo , 169 L itchi chinensis Sonn., 205 Annona squamosa, 208, 239 Cucurbita pepos , 171 A nthemis nobilis, 128-29 C ucurbita species, 173 M alpighia punicifolia Linn., 238 A nthriscus cer efolium (L.) H offm., 200 C ucurbita texana , 169 M ammea americana , 238 Arctium lappa, 56 Cur cuma angustifolia , 49 M angifer a indica , 87, 100 Armor acia r usticana G aer tn., M ey., C ydonia oblonga , 110 M anilkar a zapota (L.) v an R oyen, 204 Scherb .,163 M aranta ar undinacea , 49 Astr agalus membr anaceus, 56 Dianthus car yophyllus Linn., 204 M etr oxylon sagu , 147 Aurantium maximum, 132 Dioscor ea batatas , 235 M onster a deliciosa Liebm., 206 A verrhoa car ambola, 202 Diosp yros dig yna , 202 M or us alba Linn., 158 Diosp yr os kaki , 194 M or us micr ophylla Buckl., 158 Berberis vulgaris L., 202 Diosp yros virginiana , 194 M or us nigr a, 158 B ixa or ellana, 166 D ovyalis ab yssinica x D ovyalis hebecarpa , M orus rubra, 158 B utia capitata, 207 204 M usa sapientum Linn., 188 D ovyalis caffr a W arb ., 204 M usa sapientum L. v ar . champa B aker , C alamintha officinalis, 134 D ovyalis hebecarpa , 204 188 Caprifoliaceae, 75 M usa sapientum var. rubr a (F irm.) B aker , C apsicum annuum, 87 E leuther ococcus senticosus , 56 188 C apsicum annuum var. annuum, 167 E ricaceae family , 64 M yrciaria cauliflor a B erg., 205 C apsicum fr utéscens Linn., 87 E riobotr ya japonica (T h u n b .) Lindl., 206 M yrciaria floribunda , 70, 205 C arissa gr andiflor a (E. H. M ey.) A. DC., E ugenia ar omatica B aill., 205 M yristica fr agr ans H outt., 206, 227 204 Eugenia br asiliensis , 204 M yr tus communis , 134 C astanea v esca , 195 E ugenia jambos Linn., 205, 238 C entella asiatica , 56 E ugenia uniflor a Linn., 205 N ephelium lappaceum Linn., 207 Cinchona calsaya , 130 Euvitis , 81 C innamomum cassia B lume, 98 O cimum bacilicum , 184 C innamomum zeylanicum N ees, 98 F agus castanea , 195 O puntia compr essa M acB ride, 196

259 O puntia fusifor mis Engelmann & Bigelow, Salacca zalacca , 199 1908, 196 196 Sambucus canadensis , 75 1909, 156 O puntia macr orhiza E ngelmann, 196 Sambucus nigr a Linn, 75 1913, 84 O puntia mesacantha var. macr orhiza Saxifragaceae, 72 1922, 196 Coulter , 196 Schizandr a chinensis , 56 1923, 193 O puntia plumbea R ose, 196 Scitamineae (or der), 49 1950, 197 Opuntia spp ., 196 Shepher dia argentea ‘Sakakaw ea’, 202 1995, 190 Solanum betaceum , 181 275 Years Cookbook, 211 P assiflor a edulis , 207 Sorbus scopulina , 111 2900 B.C., 66 Pelargonium capitatum , 161, 167 Sphaer ococcus compr essus Ag., 202 3B z one, 102 P elargonium gr av eolens , 167 Stevia rebaundiana , 60 50-50 fr uit-to-sugar ratio, 108 P elargonium gr av eolens x P. tomentosum , Syzygium ar omaticum , 236 50-50 Tomato-Apple Butter, 230 167 Syzygium jambos (L.) Alston, 205 P ersica laevis , 102 A belmoschus manihot, 239 P ersica violacea , 102 U ncaria tomentosa , 199 A berdeen Co ws, 134 Pfaffia paniculata , 56 A bisante, 128 P hysalis alkekengi Linn., 84, 181 V accinium canadensis , 63 A bsinthe, 128 P hysalis ix ocarpa , 181 V accinium cor ymbosum , 63 A bson, 128 P istacia lentiscus , 68, 134, 206 V accinium genus, 63-64 accidental hybrid, 121 P olygonum multiflor u m , 56 Vaccinium macr ocarpon , 64 A ccordion Cookie D ough, 68, 219 Pouteria campechiana , 202 Vaccinium myr tillus%, 63 R ecipe #1, 66 Prunus , 101 V accinium o xycoccos , 64 R ecipe #2, 66 Prunus ar meniaca , 101-2 Vaccinium pennsylv anicum , 63 Accor dion G enie Cookies, 68 Prunus ar meniaca x P. domestica x P . ar m e - V accinium vitis-idaea , 64 A ccor d, N ew York, 192, 211 niaca , 101 V anilla planifolia Andr., 53 acer ola, 238 Prunus ar meniaca x P. domestica x P. Vitaceae family , 81 Acer sacchar um, 206 domestica , 101 V itis , 81 acesulfame K, 60 Prunus ar meniaca var.mandshurica , 102 V itis aestiv alis , 81 A. cherimola M ill., 208 Prunus ar meniaca var . pendula , 101 Vitis labr usca Linn., 81 Achr as zapota L., 204 Prunus ar meniaca x Prunus domestica , 101 V itis labr uscana B ailey , 81 acid, 28-29, 62, 74, 98, 115, 172, 206, Prunus cer asus , 55 V itis r otundifolia , 81 225, 234 Prunus domestica Linn, 77, 80 Vitis vinifer a , 81 acid and pectin, 114 Prunus mume , 101 V itis vulpina Linn, 81 acidic fr uits, 37, 204 Prunus. persica , 102 acidic ingr edients, 233-34 Prunus persica var . nucipersica , 102 W ithania somnifer a, 56 acidic soil, 64 Prunus spinosa , 136 acidification, 171, 185, 208, 233-34 Prunus virginiana , 110 Z ingiber officinale , 140 acorns, 133 Psidium cattleianum , 236 Zizyphus jujube , 239 acquir ed taste, 122 Psidium guajav aLinn., 236 Zizyphus mauritiana , 205 Actinidia arguta, 190 P sidium spp ., 236 A ctinidia chinensis, 190 Pyrus communis , 138, 141 Actinidia deliciosa, 190 Pyr us p yrifolia , 138 GENERAL INDEX Actinidia species, 190 P yr us ussuriensis , 138 adapter , 199 1500s, 212 adaptogens, 56, 199 Rheum r haponticum , 175 1720, 206 adr enal glands, 56 Rhus glabr aLinn., 208 1725, 80 Adv ocaat®, 128 Rhus trilobata N utt., 208 18 teaspoons, 172 A. E. D or H ors d ’Age N o. (v arious), 130 Ribes genus, 74 1810, 31 Africa, 204, 207 Ribes hir tellum , 74 1850, 196 African horned cucumber, 205 Ribes nidigr olaria , 74 1856, 196 African horned melon, 205 Ribes nigr u m x hir tellum , 74 1869, 30-31 Africans, 188 Ribes uv a-crispi , 74 1872, 49, 126, 223 Afrikoko, 128 R osacea, 102 1876, 223 agar-agar , 55-56, 58, 202 R ubus ar cticus , 134 1891, 62 aged tawny por t, 136 Rubus chamaemor us , 134 1892, 80 aggr egate fr uit, 202 R ubus idaeus Linn., 148 1894, 235 agitating or r otar y r etor ts, 23-24 R ubus occidentalis , 49 1896, 196 Agr umino, 134 Rubus phoenicolasius , 49 1899, 30-31 AIDS, 57, 200 R utaceae, 123 1904, 190 Aiguebelle, 128

260 A THE JAMLADY COOKBOOK air in the pr oduct, 23 Anis del M ono, 128 A pple-Raspberr y S auce, 228 alcohol, 201 anise, 94, 135 applesauce, 46, 228 alcoholic drink, 128-29 aniseed, 128, 131, 134-36 apricots, 101-2, 104, 108-9, 118-19, 131, alcohol test for pectin, 115 anise oil, 213 146, 192-93, 225, 227, 239-41 Alfeld family , 157 anise seeds, 128, 133 and crabapples, 109 Alfeld N omenclatur e System, The, 19 Anisetta S tellata, 128 brandy, 125 Alizé G old P assion®, 128 Anisette, 128 butter , 240 Alkermes, 128 annatto, 166 gelatin, 170 allergies, 49, 75 A nnona muricata, 208, 239 jam r ecipe, 109 all-fr uit jam, 148 A nnona r eticulate, 239 kernels, 135 allspice, 78, 136, 143, 147, 161, 181, A nnona squamosa, 208, 239 liqueur , 191-92 227, 230, 232, 234, 238, 242 annual, 87 pr eser ves, 47, 66 allspice berr y, 133 A nthemis nobilis, 128-29 pulp , 109 Almacenista, 136 anthocyanin, 27 purée, 109, 240 almonds, 48, 101, 103, 130-31, 135-36, A nthriscus cer efolium (L.) H offm., 200 seed, 102 146, 157-58, 163, 166-67, 193, 236 antibacterial, 63 A pricot M elba Jam, 104 extract, 43, 51-53, 55, 60, 62-63, antidiarrheal, 202 A pricot-O range J am, 119 103, 107-8, 118, 163, 213, anti-inflammator y, 199 A pril, 204 222-23, 230 antio xidants, 199, 123 aprium®, 101 almond-flav ored sponge-cake r oll, 222 antiscur vy , 111 arctic-stone bramble berries, 134 Almond S pritz Cookies, 213 antiseptic pr oper ties, 236 Arctium lappa, 56 Aloha P each Conser ve, 146 antitumor, 199 arils, 205-6 Alo ysia triphylla, 161-62 antiviral, 199 Ariz ona, 196 Alpestr e, 128 apéritif , 129, 131-32, 135 Armagnac, 129, 133-34 alternate formulations, 170 appetite, 129 Armor acia r usticana G aer tn., M ey., alternate sw eetener , 56, 59, 70, 116 appetiz ers, 188 Scherb ., 163 altitude conv ersion, 26 apples, 46-47, 55, 84-85, 110-11, 114- arr owr oot, 47, 49, 127 alum, 192-93 15, 142-43, 150, 159-61, 167, 171, wine jelly , 49 aluminum, 27 173, 198, 200, 202, 224-25, 227-28, ar thritis, 56-57, 75, 200 amaranth, 224 230, 232-34 artificially sw eetened jams, 38 A m a r etto, 128, 195 brandy , 125, 129 artificial sw eeteners, 57-58 Amazonian herb , 199 butters, 35, 215, 227-28, 230-32 ar tisan jam makers, 73 Amber M armalade, 121 cider , 129, 227, 232-33 art of canning, 40, 234 amchoor po w der, 87 jelly, 161-62 art of jam making, 40, 43 Amelanchier bar tramiana, 208 pie, 46-47, 86, 236 Art of Jewish Cooking, The, 215 Amelanchier sanguinea (P ur ch.) D C., pulp , 110, 228 Asa W right N atur e Center , 239 207 purée, 36 ascorbic acid, 45, 47, 51, 56, 71, 97, Amelanchier sanguinea var . alnifolia, 208 wine, 131 227-28, 239-42 American bunch grape, 81 Apple and B eet Conser ve, 167 cr ystals, 108 American cheese, 224 A pple and Carr ot Conser ve, 167 Ashwagandha, 56 American cranberr y, 64 Apple and M aple Preser ves, 47, 66, 160- Asian mar kets, 55 American I ndian F ood and Lor e, 208 61, 224 Asian P ear and R ed O nion J am, 165 American or common elder, 75 A pple and P each Conser ve, 167 Asian pear apples, 232 American persimmon, 194 A pple and P lum Conser ve with Almonds, Asian pear cultiv ar, 139 A merican W oman’s Cookbook, The, 37 167 Asian pears, 138-39, 142-43, 162 Amer Picon®, 128 Apple and R ed O nion J am, 165 asparagus, 181 Amish, 58, 227, 232-33 A pple and Tomato Conser ve, 167 aspar tame, 19, 59-60, 63, 65, 70, 76, 78, Amontillado, 136 A pple-E lderberr y S auce, 228 80, 104, 117-19, 143, 155, 185 amygdalin, 102, 111, 126 Apple F ritters, 224 assor ted jams, 218 Anderson, 147 A pple G enie Jelly, 161 asthma, 57 Andes mountains, 130 A pple G enie P ie, 47 A stragalus membr anaceus, 56 anemia, 57 Applejack, 129 astringent, 194 anesthetic, 236 A pple J elly with Lemon V erbena Leav es, ‘A taulfo ’ M ango J am, 100 Angel F ood, 240 162 ‘A taulfo ’ mangoes, 100 angelica, 128, 134, 136, 175-76 Apple J elly with R ose G eranium Leav es, Atholl B rose, 129 A ngelica ar changelica, 134, 176 161 A ttar of R oses, 161, 167 Angelica Liqueur , 128 apple juice, 160-61, 231-34 A udubon Society F ield G uide to N orther n angelica r oot, 133 Apple M armalade, 35 American Trees, T h e , 158 angelica seeds, 176 apple pear , 138 A ugust, 139

Index A 261 A unt F rances, 215 batter , 224 blackberries, 49, 56, 114, 131, 157, 159 Aurantium maximum, 132 batter fried, 75 jam, 218 A ustralia, 120, 205 B attle, Kathleen, 103 pr eser ves, 153 A ustralian br ush cherr y, 205 B&B®, 129 black currants, 74, 131 A uthentic Rhubarb P reser ves, 176 B eadle P ublishers, 73 ‘B lack M ission ’ Fig P reser ves, 68 A verrhoa car ambola, 202 B eano, 176 black mulberr y, 158 Becker, Marion Rombauer, 211 black pepper , 96, 165 babies, 46 beef consommé, 202 black plums, 80 bacon-wrapped jumbo shrimp , 188 beef fat, 224 pr eser ves with X O B randy , 80 bad seal, 115 beef meal, 83 black radishes, 166 B aerenfang, 129 B eekeeper ’s M armalade, 124 preser ves, 163, 165-66 bagel, 183 B ee Peachy J am, 78, 117 black raspberries, 49, 129, 151, 156-57, B ahia, 129 beer , 194 159 baix de houx, 131 bees, 31, 186 jam, 218 baked apples, 173 beet-lo vers, 166 B lack sapote, 202 baked goods, 123 beet pr eser ves, 163, 166-67 blackthorn bush, 136 baked meringue, 217 beetr oot, 167 B lackthorn J elly, 136 bakers, 212 beets, 166-67 black walnuts, 129, 179 baking po w der, 212-13, 218-19, 223-24 young, 167 bladder cherr y, 84 baking sheet, 211, 213 beet v ariation, 167 bladder infection, 63 baking soda, 150, 218, 222 beginners, 64, 72, 74, 85, 95, 121, 125 bleach, 25 baking test, 222 “jams,” 64, 145-46 bleed, 142 baking with “jams,” 209 recipes, 125, 161 blender , 167, 183, 225, 232 balance y our spiritual self , 52 pr eser v e, 65 blessed thistle, 57 balsamic vinegar , 163, 172, 200 B elgian national liqueur , 131 blini, 224, 230 bananas, 130, 133, 155-56, 189, 223-25, bell pepper , 167 blood oranges, 121, 123, 125, 181 242 benchmar k, 39, 148, 162 bloom ends, 74 banana extract, 155, 223, 242 B enedictine monks, 129 blueberries, 49, 56, 60, 62-64, 97, 225, Banana J am, 157, 188-89 benefits of trav el, 239 230 banana “jam” recipes, 188 B erberis vulgaris L., 202 and mangoes, 97 banana leav es, 188 B erlin kümmel, 132 jam, 63 banana lo vers, 189 Bermuda arr owr oot, 49 pr eser v e, 60 banana peppers, 88 berries, 62, 133 shr ub , 63 banana plants, 188 that adher e to the stems, 81 skins, 97 Banana P reser ves, 189 that detach one b y one, 81 Blueberries in the S no w , 64, 186 banana sponge cake, 223 jams, 148 Blueberr y-Almond J am, 60, 107, 217 B arbados cherr y, 238 pr eser ves, 133 B lueberr y-Almond J am S w eetened with Barbados Cherr y Jelly, 238 Berr y - T ar t P reser ves, 157 Aspar tame, 63 barbed glochids, 196 berr y-to-sugar ratio, 62 Blueberr y-A pple B utter , 230 barberries, 202 best “ stuff ,” 69 B lueberr y-A pple S auce, 230 Barberr y J elly , 202 betberr y, 202 Blueberr y Jam with C rème de Cassis, 62 barberr y tea, 202 Betty , 47-48 Blueberr y J am with Pectin, 62 B ar-le-D uc, 73 biennial, 87 B lueberr y P reser ves, 62, 131-32 pr eser ves, 73 bilberries, 63, 129 B lueberr y P reser ve without A dded P ectin, spr ead, 73 liqueur , 136 62 bars, 202 Bing cherries, 52 Blueberr y S ambuca J am or P reser ves, 62 bar tender ’s book, 125 bioflav onoids, 181 blue crabs, 188 B artram juneberr y, 208 bir ch syr up , 161 blue hyssop flo w ers, 199 base liquid, 199 bir dnest soup , 202 Blue M ango J am, 97 bases, 98 biscuits, 111, 147 blue pomes, 207 base stock, 194 mix, 224 B lue Ribbon P ickles and P reser ves, 169 basic r ecipes, 231 bitter , 75, 83, 132-33 Blue R ummy Jam, 62 B asic W ine Jelly , 201 chocolate, 218 blue sulfate, 27 basil, 82-83, 146, 161, 163, 183-85, 200, liqueur , 137 B lue T ango Jam, 97 202, 233 marmalade, 122 Blushing C urrant B utter , 73 B asil-P ineapple J am, 146 orange, 123 B lyden, M iss, 197 B asten, F rances P ine, 60, 217 bitters, 129 bogs, 64 batch siz e, 153 bitter white por tion, 167 boiled icings, 219 bathtubs, 161 B ixa or ellana, 166 bonsai tr ee, 205

262 A THE JAMLADY COOKBOOK bottled juices, 82, 165 burn, 140-41, 228 cacti, 196, 198 bottom cr ust, 47 Burpee Seed Company, 173 fruits, 199 botulinus, 233 bursitis, 56 hairs, 196 botulism line, 98 B utia capitata, 207 leav es, 197 bougainvillea flo w ers, 188 butter , 35, 37, 89, 108, 113, 124, 126, pads, 196-97 Boukha Bokobsa, 132 153, 157, 165, 177-78, 187, 189, Cactus J elly, 66, 197-98 bourbon, 47, 137 194-95, 197, 199, 205, 211-13, 217- Café Bénédictine, 129 Bour tree, 75 19, 221-23, 225, 232, 235-36, 242 Cahill, M argar et, 215, 217 bo w er actinidia, 190 mix ed butters, 228 cake, 107, 127, 141, 194, 204, 206 bo ysenberries, 49 no butter , 222 banana sponge, 223 “Bo y They W ere G ood but . . .,” 211 scor ched, 116 Chocolate J elly R oll, 223 braided loaf , 166 traditional, 50, 239 coconut-flav ored sponge-cake r oll, 223 braised meats, 96 traditional methods, 227 flour , 223 brambles, 202 true thickness, 225 Jelly R oll Cake #1, 222 B ramley & G age, 136 using LM pectin, 239 Jelly R oll Cake #2, 223 B randied Carr ot M armalade with butter cookie, 211 Jelly R oll Cake #3, 223 M acadamia Nuts, 163 butter cr eam icing, 218 Jelly R oll Cake #4, 223 brandied fr uits, 31 buttermilk, 218 K entucky J am, 218-19 brandy, 47, 53, 106, 126, 129-30, 132-33, buttermilk biscuits, 174 marbleiz ed sponge, 222 136-37, 163, 174, 217 butter r ecipes, 227 pan, 219 and peaches, 108 Angel F ood, 240 Preser ve-F illed Coffeecake, 219 brass, 27 A pricot B utter , 240 rum-flav ored sponge, 223 Brazil, 236 Blueberr y-A pple B utter , 230 Calamintha officinalis, 134 nuts, 193 B lushing C urrant B utter, 73 calamondins, 120-22, 137, 163, 170, B razilian Chunky Tropical F ruit B utter , 241 178, 187 G inseng, 56 Currant B utter , 73 marmalade, 2, 122 grape, 205 D elux e A pple B utter , 232 pr eser ves, 122 plant, 56 D elux e P ear B utter , 232 calamus, 136 br ead, 179, 194, 202, 234 50-50 Tomato-Apple Butter, 230 calcium salts, 49 in a jar , 19 G inger A pple B utter , 232 California, 236 Jewish Challah, 166 G rape B utter, 81-82, 232-33 California Rar e F ruit G row ers, I nc., 239 pudding, 127, 141 G uav a B utter (cheese, honey , or Calisay®, 129 recipe, 166 paste), 236 Caloosa Rar e Fruit E xchange, 198 strawberr y, 221, 222 Jamlady ’s Apple G enie B utter, 228 calories, 57-60, 190 Strawberr y (with fr esh strawberries), 222 M ango B utter, 241 Calv ados, 129 Strawberr y J am, 221 M aple or H oney A pple B utter , 227 calyx, 207, 238 bread-and-butter pickle, 26 M armaladed Raspberr y B utter, 151 Cambodia, 205 Brie, 88 M inty A pple-G inger B utter, 232 Campari, 172 British W est I ndies, 204 N ectarine B utter , 241 Campari A peritiv o or Campari B itters, broiled meats, 181 N ew York-Style Tomato-Apple Butter, 129 Bronte, 129 230 canar y, 188 Browar d County, 206 Peach B utter , 108, 217, 242 canar y melon, 193 br own (or o xidiz e), 71, 98, 239 Plum-Apple Butter, 228 cancer , 57, 200 Brown, M arion, 171 Prune B utter , 215 C ancer Chr onicles, The, 200 brown sugar , 96, 136, 218-19, 232, 234 P umpkin B utter d’O range, 234 candidiasis, 75 br ugnons, 102 Q uick and Z esty A pricot B utter, 240 Candied Persimmons, 194 B T U s, 24 Raspberr y B utter, 151 candy, 194 budding chefs, 76 S piced I talian P rune-P lum B utter, 242 candytuft blossoms, 75 bud mutation, 129 Spiced P l u m B utter , 238 Canistel, 202 B uffaloberries, 202 Spiced S trawberr y-B anana B utter , 242 C a n n e d P ie Filling, 86 jam, 202 Strawberr y B utter , 238, 242 Canned Rhubarb, 32 juice, 202 Sweet P otato B utter , 235 canners, 50 buffering capacities, 166 Sw eet P otato P aste, 235 canning, 31, 40, 76 B ullace, 81 Tomato B utter, 231 at higher altitudes, 26 Bull G rape, 81 Tomato Genie B utter , 231 books, 170 B ullit, 81 buying a ne w range, 24 recipes, 40, 165 B undt pan, 218 salt, 27 Bur dock, 56 cacao, 130 techniques, 32 root, 57 Cacao mit Nuss, 129 tongs, 25

Index A 263 cantaloupes, 87, 192-93 186, 190, 196, 200, 202, 223-25, Cher vil, 200 conser ve, 192 234-36 Cher vil Jelly, 200 Can-y-D elyn, 129 caviar , 224 Chesman, Andrea,150, 233 capper v acuum efficiency, 23 cay enne, 87 chestnuts, 195-96 Capricornia, 129 CC Citr us, 137 flour , 196 Caprification, 66 C. decumana, 132 ice cream, 196 Caprifoliaceae, 75 CD/SM, 20, 189, 233 in F rench brandy, 195 Caprinatura Lemon Liqueur, 134 celer y, 165 in pr unes, 196 capsaicin, 88 cellulose pulp , 33, 72 jams, 195 capsicum, 87, 167 cellulose tissue, 32 mousse, 195 C apsicum annuum, 87 cement, 217 pr eser ved in alcohol, 195 C apsicum annuum var.annuum, 167 cement for jars, 31 purée, 195 C apsicum fr utéscens Linn., 87 Centella, 56 soufflé, 196 Captain Morgan’s, 134 C entella asiatica , 56 tor te, 196 Captain Morgan’s Coconut R um, 136, Central America, 207 tree, 195 144 central stem, 158 unsw eetened chestnut purée, 195 Capuchin Friars, 131 ceramic, 27 uses of chestnuts, 195 carambolas, 202, 204 ceriman, 206 vegetable, 196 marmalade, 202 Ceylon gooseberr y, 204 chest pain, 123 Caramel F rosting, 218 C. G randis , 132 C h e v allier , Andr e w , 111 carameliz e, 189, 227 Challah E gg B read, 166 che wing gum, 204 caraway , 131, 133 Chambord®, 129 Chicagoland mar kets, 138 caraway seed, 132 chamomile, 129 chicken, 129 cardamom, 199, 227-28, 232 champagnes, 137 chicken-v egetable soup , 197 Car ey, N ora, 72 Champion juicing machine, 72, 76, 91, Chicle, 204 Caribbean cooker y, 235 97, 103, 105-6, 109, 119, 149, 151, childr en, 82, 86, 215, 224 Caribbean I slands, 70, 238 159, 177, 183, 192, 228, 238 chilies of commer cial v alue, 87 Caribbean M armalade, 124 char t, 113 chili pepper , 87 Carissa, 204 Char treuse G reen, 129 chili sauce, 82 C arissa gr andiflor a (E. H. M ey.) A. DC., Chateau la V ielle C ur e, 134 China, 190, 205 204 check for set, 54 China E lixir, 130 Carissa J elly , 204 cheese, 37, 197, 236 China Liqueur, 130 Carissa P reser ves, 204 cheese blintz es, 230 C h i n a M artini, 130 Carle, G ladys, 209 cheesecake, 52, 100, 128, 132, 151, 175, Chinar oot, 130 Carlsbad B echer ovka B echer Liqueur®, 178-79, 182 Chinese Cinnamon, 98 129 cheesecloth, 28, 200 Chinese date, 239 carmine, 162 cheese fr uit, 236 Chinese fiv e-spice po w der , 94 carnation, 204 chemical change, 27 Chinese gooseberr y, 190 Carr ot and B eetr oot J am, 167 chemically modified, 58 Chinese herbalists, 123 Carr ot Conser ve, 163 chemotherapy tr eatments, 200 Chinese Lantern, 84 carr ots, 163, 167 cherimo ya, 208 Chinese Lantern/N ightshade family , 84 marmalade, 163 Cheri-S uisse, 130 Chinese v ariety , 121 Car thusian monks, 128-29 cherries, 45, 52-53, 55, 75, 101, 130-31, Chios, 134 casaba, 188 133-34, 156-57, 185, 225 chiv es, 172, 200 casaba melon, 192 jam, 218 chocolate, 128-29, 131, 213 casser ole, 171 juice, 126 cake, 151, 153, 196 Cassia, 98 meats, 45 jelly r oll, 223 Cassis, 131 pitted, 46 pudding fr uit, 202 Castanea v esca , 195 uncooked cherries, 56 Chocolate S pritz Cookies, 213 Castellon-Valencia r egion, 120 Cherr y Vanilla Jam, 55 ‘Chojur o’, 138-39 castor sugar , 57, 118 Cherr y Almond Preser ves, 53 ‘Chojur o’ pear, 138-39 Cather , W illa, 84 Cherr yberr y Jam, 54 jam, 139 Cat ’s Claw , 56, 199-200 Cherr y B lossom Liqueur, 130 chokecherries, 110, 127 Cattley , 236 Cherr y Cor dial, 127 jam, 110 cauliflo wer , 27 cherr y-filled chocolates, 130 maven, 110 with beets, 27 Cherr y G enie P reser ves, 53 pulp , 110 C. aur antium var. grandis , 132 Cherr y Liqueur , 130 Chokecherr y and C rabapple J am, 110 Cautions, 24-25, 62, 85, 93, 102, 108, Cherr y V anilla J am, 55 Chokecherr y and C rabapple J elly, 110 111,115, 123, 125, 165-66, 170, 174, Cherr y Vanilla Preser ves, 53 Chokecherr y Cor dial, 127

264 A THE JAMLADY COOKBOOK Chokecherr y Syrup , 110 C itr us bigar adia Risso, 123 colheita por t, 136 Chokoloskee I sland, 188 C itrus maxima (Burm.) Merr., 132 collectiv e or multiple fr uits, 159 Chokoloskee I sland Chutney, 192 C itr us mitis B lanco, 121 color , 80 chopped nuts, 219 C itr us r eticulata , 120, 123 color contrast, 64 Chop-Rite Two, I nc., 45 C itr us sinensis (L.) O sbeck, 123, 129, 181 color of the r esulting jam, 97 Christmas, 212 C itr us sinensis ‘ M altese ’, 181 colors of tomatoes, 179 Christmas tr ee, 132 Citr us V arieties of the W orld, 129 combinational “jams ”, 106 Christmas-tr ee star cutters, 215 clar et, 201 combinations of fr uits, 97 Chur ch, Charlotte, 103 Clar ksville Literar y Club , 96 c o m m e r cial apple juice, 162 Chunky Tropical F ruit B utter , 241 Classic L iqueurs: The A rt of M aking and c o m m e r cial cor dials, 127 chur ch ladies, 192, 211 Cooking with L iqueurs, 133 c o m m e r cial fig v arieties, 66 chutneys, 35-36, 96, 98, 171-72, 191, classics, 227 c o m m e r cial metal cans, 31 197, 202, 207 Classic S our Cherr y P reser ves with N o commercial orchards, 190 recipe, 96 A dded P ectin, 52 c o m m e r cial pectin, 162 cider vinegar , 231 Classic S trawberr y-Rhubarb J am, 177 Committee of the Ladies of the R eformed ciku, 204 Classic S w eet B ing Cherr y P reser ves with Chur ch, 193 Ciku’s trunk, 204 N o A dded P ectin, 53 common banana, 188 cilantr o, 184 classification name, 196 common barberr y, 202 cinchona, 129 clean-label star ch, 58 commonest grape, 81 cinchona bar k, 128, 130 clear est flav or , 76 common guava, 236 C inchona calsaya , 130 CLEARJEL®, 58, 85-86 common jujube, 239 C innamomum cassia B lume,98 ‘Clementar d,’ 120 common persimmon tree, 194 Cinnamomum zeylanicum N ees, 98 Clementines, 2, 83, 120-21, 125, 146, comparativ e taste test, 29 cinnamon, 62-64, 76-78, 94, 96, 105, 171, 175, 178, 181, 183, 234 complete definition, 37 119, 126, 128, 132, 136, 142-44, from S pain, 120 concentrations of pectin, 113 147, 155, 161, 163, 179, 181-82, marmalade, 121 concept of cookie making, 212 184, 187, 189, 218, 221, 222-24, or mandarin orange, 120 ‘Concor d ’ grapes, 81, 92 227, 230, 232, 234, 238, 240, 242 ‘Clemenules,’ 120 juice, 83 sticks, 97-98, 137, 142, 149, 183, clingstones, 77, 102 condiment for meats, 163 199, 230, 235 cloudberries, 134 conelike, 206 Cinnamon Plum Jam, 78 cloudy jelly , 28, 43, 162 confectioners ’ sugar , 218, 223 Cinnamony Blueberr y-P lum J am, 64 Clo ve-pink, 204 congestion, 123 circulator y pr oblems, 57 clo ves, 62, 94, 96, 125-26, 133, 137, conser ve, 35-37, 77, 82, 98, 110, 113, citral, 123 147, 161, 172, 218, 227, 230, 232, 118, 146, 149, 157, 163, 167, 191 citrandarin, 124 235 conser ve r ecipes citrange, 124 clo ve spice, 236 Aloha P each Conser ve, 146 citrangedin, 124 clo ve tr ee, 205 A pple and B eet Conser ve, 167 citranger emo, 124 coats the spoon, 145 Apple and Carr ot Conser ve, 167 citr emon, 124 Coccoloba uvifer a, 208 Apple and P each Conser ve, 167 citric acid, 84, 95, 98, 170, 175, 191, cocktail-inspir ed jelly , 125 A pple and P lum Conser ve with 233, 240-42 cocktails, 161 Almonds, 167 and ascorbic acid, 241 cocoa, 195, 223 Apple and Tomato Conser ve, 167 crystals, 241 cocoa po w der , 218, 222 Cantaloupe Conser ve, 192 C itr ofor tunella mitis J. Ingram and H. E. coconut, 128, 130, 134, 213, 218 Carr ot Conser ve, 163 M oor e, 121 coconut extract, 222 Conser ve with N o A dded S ugar, 118 Citr on, 114, 178 coconut-flav ored rum, 144-46 Cucumber Conser ve, 171 citrumelo, 124 coconut-flav ored sponge-cake r oll, 223 ‘D amson’ Plum Conser ve, 77 citrus, 133, 135-36, 150, 169, 178 coffee, 130, 132-33, 137 Fruit Conser ve, 185 citr us fr uits, 109, 120-21, 124, 178 coffee beans, 62, 129, 137 Grape Conser ve, 82-83 hybrid names, 124 coffeecake, 218-19 Green G rape Conser ve, 83 juice, 177 coffee jelly , 62 H awaiian P each Conser ve, 145-46 marmalades, 124 coffee liqueur , 62, 129 Kumquat Conser ve, 121 orchar d, 188 Cognac, 128, 130, 134, 136 M arnier ’s G old Conser ve, 192 peel, 123, 133 Cointr eau, 130 M elon and P each Conser ve, 193 pulp , 83, 191 cold, 56 N ectarine-Almond Conser ve, 103 rind, 35, 227 cold drinks, 208 N ectarine-Cantaloupe Conser ve, 193 seeds, 179 colds, 75 Pineapple and Rhubarb Conser ve, to r educe pH r eadings, 234 cold-water canning, 32 158 C itrus aurantium Linn., 123 cold water will crack the jars, 31 Prune Conser ve, 185

Index A 265 Q uince Conser ve, 110 cool things contract, 25 cream cheese, 73, 88-89, 91, 165, 183 Rhubarb and O range Conser ve, 175 copper , 27 and crackers, 147 Rhubarb Conser ve, 178 copper cor e, 201 creamed soups, 86 Spiced Tomato-Lemon Peel Conserve, cor dial enthusiasts, 128 Cream Liqueur, Key Lime, 130 182 cor dials, 128, 131 cream of tar tar, 219, 221, 224 Strawberr y Conser ve, 71, 150 cordials (homemade) creativ e canning, 233 Tomato Conser ve with E nglish and Cherr y , 127 cr eativ e chefs, 190 B lack W alnuts, 179 Chokecherr y, 127 creativ e jam, 207 Tomato-Citr on Conser ve with Pecan C urrant, 127 Crema de P onsigue, 205 H alv es, 178 D ate, 131 Crema di Limoncello, 134 Tropical Conser ve, 192 pineapple, 135 C rème d ’Amandes, 130 constant pr ocess temperatur e, 24 Plum, 127 C rème d ’Ananas, 130 contact dermatitis, 123, 190 Ratafia, 126 C rème de B anane, 130 container , 173 V an der H um, 137 C rème de Cacao, 130 contrasting jams, 142 Cor don B leu Cooking School, 72 C rème de Cacao a la V anille, 130 contrasting look, 142 cor e, 202 C rème de Café, 130 conv enience foods, 140 cor es, 161 C rème de Cassis, 52-53, 62, 128, 131 cookbook, 211 cor es and pips, 110 C rème de Cerise, 131 cooked do wn, 36-37, 45, 59, 81, 179, coriander , 128 C rème de C umin, 133 242 Cornell B ulletin for Homemakers, 167 C rème de F raises, 131 cooked rind, 122 cornstar ch, 58, 127, 195, 222-23 C rème de F ramboise, 131 cooked r owanberries, 111 corn syr up , 57-58, 110, 215, 219 C rème de G enèv e, 131 cooked too long, 28 cor tisol pr oduction, 56 Crème de M andarine, 131 cooked with sugar , 225 cor ymbose inflor escence, 75 C rème de M enthe, 131 cookie bar , 66 cor ymbs, 75 C rème de Mure, 131 cookie batch, 172 cost-saving, 160 Crème de N oisettes, 131 cookie cutters, 215 cottage cheese, 116, 147, 160, 170-71, C rème de N oix, 131 cookie dough, 211 178, 183, 230 C rème de N oyau, 131 cookie or cake filling, 43 cotton, 158 Crème de P runella, 131 cookie pr ess, 212 coughs, 75 C rème de V anille, 131 cookies, 194, 211-13, 218 countr y accompaniment, 179 C rème de Y vette, 131 Accordion Cookie D ough, 68, 219 Countr y F air Cookbook, The, 221 Creole, 126 A ccor dian G enie Cookie, 68 Countr yman, J., 211 crepes, 106 A ccor dian R ecipe #1, 66 Cour voisier®, 128 C risco®, 211, 217 Accor dian R ecipe#2, 66 Cour voisier® N apoleon, 130 Crockpot, 82, 225, 232 Almond Spritz Cookies, 213 Covering for P reser ves, 30 cr oquettes, 195 Chocolate S pritz Cookies, 213 cowberr y, 64 crosses, 101 fig (fr uit) bars, 66 Crab A pple J elly , 162 cr oss-pollination, 101, 141 first cookies, 212 crab apples, 109-11, 136, 162 cr umb topping, 48 H amantaschen, 213, 215 juice, 109 crushed pineapple, 145, 194, 218 Italian H oliday Cookies, 213 Crabb y A pricot J am, 109 cr ust, 48 Jam or Marmalade B ars, 219 Crabb y A pricot P reser ves, 109 cr usted por t, 136 Large-B atch S pritz Cookies, 212 crab cakes, 188 Crystal Lake, 147 miniatur e thumbprint cookies, 215 crabs, 188 cr ystals in jelly , 28 Raspberr y G enie-A ccor dion Cookies, crab-stuffed peapods, 188 C uar enta Y T res, 100, 131, 142 66 crackers, 165, 183 cucumber, 87, 171-72, 197 Spry-b y-E ye” Cookies, 211 cracks or nicks in the jar , 25, 29 beetles, 173 wafer-filled, 212 cranberries, 32, 60, 64-65, 91, 110-11, conser ve, 171 cookie sheet, 211 114, 133, 142, 156, 198, 231 hollo w, 27 cookies, stacked side ways, 68 jam, 64 C ucumis metulifer us , 205 cooking experiments, 39 juice, 231 C ucurbitaceae, 169 cooking for too long, 28 sauce, 207 Cucurbita pepo Linn., 169, 173 cooking too little, 28 C ranberries in S no w with S ugar , 64 C ucurbita pepo melopepo , 169 cooks-in-training, 228 C ranberr y M armalade, 65 C ucurbita pepo pepo , 169 Cook’s M anual, The, 62 Cranberr y P reser ves, 64 Cucurbita pepos , 171 cook type of modified food star ch, 85 C ranberr y P reser ves with G rand M arnier , C ucurbita species, 173 cooled butters, 225 65 C ucurbita texana , 169 cooled jam, 106 craneberr y, 64 culinar y gr eatness, 60 cooled o vernight in the r efrigerator , 225 cream, 129, 136, 217, 219, 224 cultiv ar(s), 102, 139

266 A THE JAMLADY COOKBOOK names, 102 dextr ose, 57-58 dried flo w er buds, 236 of tomato, 181 diabetic, 59 dried fr uits, 36, 58, 149 of quince, 110 diameter of the cooking v essel, 20 apricots, 118, 192 cultiv ation, 102 diamonds, 174 blueberries, 64 cumin, 132 Dianthus car yophyllus Linn., 204 cranberries, 64, 142 C uracao, 131 diarrhea, 84 currants, 139, 143 Curaçao O range Liquor , 100 in childr en, 63 figs, 68, 118 C ur cuma angustifolia , 49 dicalcium phosphate, 49 plums, 77, 215 C ured P rickly P ear P ulque, 197 D ick, W . B., 126 dried foods, 31 C urrants, 72-73, 114, 125, 127, 139, digestiv e aids, 123, 131 dried hot peppers, 201 143, 157, 187 digestiv e liqueur , 130 D ried Jamaica, 207 butter , 73 digestiv e organs, 123 dried nests, 202 cor dial, 127 digestiv e tonic, 133 dried pith, 147 jelly , 72, 82 dill, 184 drinks, 207 C urried Pumpkin-Apple Soup, 173 Dime Cookbook, The, 73, 80 dr ought r esistant, 101 curr y po w der , 173 dinosaur eggs, 101 D uBois, Cornelia E., 156 custar d apple, 208, 239 Dioscor ea batatas , 235 duck, 133 custar ds, 202, 217 Diosp yros dig yna , 202 D uke, J. A., 200 cyanide, 111, 127 Diosp yros kaki , 194 D uke ’s F or tress, 73 cyanogenic gly cosides, 102, 111 Diosp yros virginiana , 194 duku, 205 C ydonian apple, 110 dip , 83 duku langsat, 205 C ydonia oblonga , 110 dipping sauce, 92, 224 D utch A pple P ie, 142 Cynar®, 131 dir ections, 113 D utch A pple P ie Jam #1, 143 disaccharide linkage, 60 D utch A pple P ie Jam #2, 143 D amina, 131 discoloration, 28, 239 D utch Asian P ear P ie #1, 143 ‘D amson’ plums, 77 discontinued food pr oducts, 211 D utch East I ndia Company, 137 conser ve, 77 diseased fr uits, 28 D utch G reen Tomato Pie, 47 pr eser ves, 80 diseases of the plant, 115 D utch P ear P ie, 142 danger , 98, 233 dishwasher , 25 D utch Pear P ie Jam #1, 143 danger ous r ecipes, 233 dissolving spices, 166 D utch Pear P ie Jam #2, 143 D anish r ecipe, 224 distillation, 128, 131, 136 ‘Dwar f N ectarine ’, 102 dar k and cool location, 27 method, 135 dy es, 124 dar k br eads, 83 of cider , 131 dysenter y, 194 dar k-br own sugar , 143 pr ocesss, 123 D ate Cor dial, 131 distilled spirit, 135 ear infections, 75 date-filled center , 219 diur etics, 123 early-stage cataracts, 63 dates, 98, 131,194, 218 dock, 49 ‘Easternglo ’, 102 D avie, F lorida, 236 documenting, 38 East I ndian Arr owr oot, 49 “dear ” pr oduct, 29, 73, 75, 76 dokong, 205 eau-de-vie, 132, 135 “ D ear ” E lderberr y J elly, 76 domestic grape, 81 Eau-de-vie de Kirsh, 133 deblooming, 74 dominant characteristic, 102 Eaux-de-V ie-de-Cidr e, 131 de Bois, F raises, 131 D ooley , E.,197, 238 Eaux-de-V ie (‘ W aters of Life ’), 131 D ecker , G ladys, 209 D ouble-B erry Jam, 157, 217 economical, 166 decoction of the dried blueberr y fr uit, 63 double boiler , 121, 161, 201, 225, 232, eczema, 56 decoction of the seed, 194 236 edibles decorating, 49, 204 double r ecessiv e combination, 103 flo w ers, 109 D ekuyper P ineapple Liqueur , 135 dough, 166, 211 hibiscus, 239 D elft bottle, 135, 137 D ovyalis, 204 leav es, 239 D elux e A pple B utter , 232 pr eser ves, 204 storage r oots, 202 D eluxe Peach J am, 107 D ovyalis ab yssinica x D ovyalis hebecarpa , E dible Landscaping & G ardening, 239 D elux e P ear B utter , 232 204 educating cooks, 234 D elux e Raspberr y Jam, 150 D ovyalis caffr a W arb ., 204 Edwar ds, F red 50 demulcent, 110 D ovyalis hebecarpa , 204 eggs, 37, 166, 195, 211-13, 217-19, 221-24 D e N ew P altz K euken Boek, 156 drachm, 126 unbeaten white of egg, 30 D e N ew P altz K euken Boek, #2, 193 D ragon F ruit, 199 unseparated egg, 222 desser t, 78, 103, 133, 141, 153, 195, 202 jam, 199 whites, 30, 222, 224 confection, 195 dram, 126 E gg B read, 166 sauce, 45, 54, 148, 228 D rambuie, 131 egg cr eam, 129 destemming, 52, 73, 75, 81-82, 110 D ried F ig J am, 68 egg fruit, 202

Index A 267 E gg Liqueur , 128 E ugenia br asiliensis , 204 fat-r estricted diets, 222 egg noodles, 221 E ugenia jambos , 238 fav orites, 224 egg whites, 213, 215, 217, 219, 222-23 E ugenia jambos Linn., 205 FDA-appr oved synthetic sw eeteners, 60 egg y olks, 136, 166, 211 E ugenia uniflor a Linn., 205 feijoa and apple chutney , 109 elderberr y, 75-76, 131, 136 eugenol, 236 F eijoa and P each P reser ves, 109 and apples, 75 E ur ofr esh M arket, 66 F eijoa P reser ves, 109 blooms, 75 European barberr y, 202 feijoas, 109 jams, 76 E uropean cranberr y, 64 and apples, 109 jelly , 75 E uropean E lder, 75 trees, 109 juice, 76 E uropean gooseberr y, 74 F eijoa sello w i a n a , 109 plant locations, 75 E uropean grape, 81 female disor ders, 56 pulp , 76, 228 E uropean or American common apricot, fennel, 132, 184 tree, 75 101 fermented juice, 137 wine, 201 E uropean pears, 138-39, 141 fermented maguey juice, 136 E lderberr y-A pple J elly, 76 E uvitis , 81 fermented pr oducts, 29, 31 E lderberr y-A pple S auce, 228 evaporation, 141, 153, 189, 225, 228 F estiv al of Lots, 213 E lderberr y-Lemon J elly, 76 E verglades City , 188 fibr ous par titions, 124 E lder flo w er tea, 75 ev ergr een per ennial, 196 F icus carica , 66 white elder flo w ers, 75 ev ergr een tr ee, 206 fifteen pounds/squar e-inch pr essur e, 24 E lder-P lum J am, 76 Everyday Cook and R ecipe Book, 223 fifty-fifty pie, 47 E leuther o, 56 E veryday Cookbook, 49 figs, 66, 68-69, 118, 131-32 E leuther ococcus senticosus , 56 E very-D ay Cook Book, The, 80 Fig and Rhubarb P reser ves, 68 Elixir d ’Anv ers, 131 ev olution, 167 figberr y jam, 69 E lixir de S pa, 131 ex otic bev erages, 82 F igberr y P reser ves, 69 E lixir D r. Roux, 131 ex otic fr uit tr ee, 239 fig fr uit bars, 66 elixirs, 128 experimenting, 187, 228 Fig J am, 68-69 E llenville, N ew Y or k, 209 experimental r ecipes, 184 Fig Liqueurs, 132 elm bar k, 57 experimental squash, 173 fig pr eser ves, 66, 69, 134 elongated clusters of fr uit, 81 exper ts, 111 fig tr ees, 66 enamelwar e, 27 expiring jars, 31 F ilfar , 132 E ncy clopedia of C reativ e Cooking, The, extending shelf life, 59 filling jars, 30, 47 217, 224 extra pr ecaution, 236 fill lev el, 25 E ncy clopedia of M edicinal P lants, 111 extract, 43 fill line, 25, 31 E ncy clopedia of P ractical R eceipts and of lemon or v anilla, 224 ‘F ina ’, 120 Processes, 126 of r oses, and jasmine, 128 fine strainer , 200 England, 80 extracted Fines H erbes, 200 E nglish, 102 apple juice, 161-62 F ines H erbes J elly , 200 English and black walnuts, 178 chokecherr y juice, 110 finger food, 165 English muffin, 175 crabapple juice, 110 Fino, 136 E nglish tomato, 205 elderberr y juice, 228 F ior d ’Alpi, 132 English v ermilion, 31 juice, 28, 76, 82, 110, 113, 162 fir e-blight r esistant, 139 Enzian Liqueurs, 131 pectin, 115 first-time canners, 19 enzymes, 27 pulp , 240 fish, 181 épépinée, 73 extr uded, 212 fish steamer , 25 epiphytic cactus, 199 ey e pr otection, 125 flakes, 202 Epstein-B arr vir us, 57 flaky pastr y, 215 equalization of temperatur es, 73 facial tissues, 72 flaky pie cr ust, 215 equipment, 115, 234 F agus castanea , 195 F laky S trawberr y T arts, 217 er emoradia, 124 failur e, 116 flaky tar t dough, 213 E ricaceae family , 64 Fakahatchee S trand Boar dwalk, 188 flaky tar t pastr y, 217 E riobotr ya japonica (T h u n b .) Lindl., 206 fall picnics, 166 flaky tar t shell, 196 err ors in judgment, 60 ‘F allglo ’, 120 flat cookies, 213 Escar chado, 131 false capers, 76 flav or, 225, 234 Esopus M ethodist E piscopal Chur ch, 62 family activity , 234 flav or basic r ecipes, 184 Essiac tea, 57 Fanny F armer Cookbook, The, 219 flav or ed sugars, 166 Esther , Book of , 213 ‘Fantasia ’, 102 flavored v odkas, 137 etaerio, 202 farm r oads, 81 flavored whiskey, 137 Ettaler E lixir , 131 faster r esults, 140 flav orings, 107-8, 125, 128, 211-12, 219, E ugenia ar omatica B aill., 205 fatigue, 57 222

268 A THE JAMLADY COOKBOOK flav oring for candy , 123 free zes w ell, 218 vendors, 77 flav or jams, 161 free ze the filling, 86 wash, 121, 123 floating fr uit, 29 Free zing, 26 Fruit C up J am, 155 flooding, 64 French baguette, 166 Fruit C up P reser ves, 189 F lorida, 204-5, 207, 236, 238 French Cognac, 129, 195 fruiting, 101 F lorida apricot, 204 French cooking, 195 “F ruitnic ” jam ”, 56-57 Florida cranberr y, 207 French cr ust, 47 “F ruitnic ” pr eser ve,” 130 F lorida J affa, 129 French P arsley , 200 fruit to sugar , 62, 70 F lorida K eys, 204 French P lunge M ethod, 95, 100, 153, fudge, 194 flour , 58, 86, 197, 211-13, 215, 217-19, 155, 157, 179, 186-87 fuzzy skin, 102 221-24 French P reser ved Chestnuts, 195 flour ed wax ed paper , 222 French toast, 179, 230, 234 G age, S ir W illiam, 80 F low er of the Alps, 132 freshly juiced juices, 46 galingale, 132 flo w er petals, 134 fried v egetables, 96 G alliano, 128, 132 flow ers, 132, 202 F ringlish, 147 G ammy, 209 flu, 75 fritters, 224, 230 G anoder ma lucidum , 56 fluctuating storage temperatur es, 28 apple, 224 G arcinia mangostana Linn., 206 F luffo, 211 batter , 224 garden marr ow , 169 foam, 55, 165 fried cheese, 224 gar den v egetable, 167 Foley food mill, 227-28, 230, 233 jelly , 224 garlic, 163, 165, 172 Folk Jam, 69, 215 peach, 224 under dried, 27 folk liqueur , 69 frost, 81 garlic chutneys, 233 food-additiv e issues, 50 fr osting or icing, 194 garlic clo ves, 27, 89, 94 Food and D rug A dministration, 37 boiled icings, 219 G arlicky P ear and O nion J am, 165 food coloring, 89-90, 166, 176, 199-201, persimmon, 194 gastr onomical specialty , 73 232 White B utter C ream, 217 gathering wild grapes, 82 food, histor y, 43 froz en desser ts, 195 G aylussacia , 63 food mill, 235, 238 froz en jams, 86 G. C artilagineum G aill., 202 food pr ocessor , 48, 91, 97, 104, 150, fr oz en-plate method, 45, 51, 54, 72, 82, gel, 115 161, 167, 197, 215, 242 108, 110, 146 gelatin, 57, 82, 162, 207 food pr ocessors, 225 fructose, 29, 58, 60 flav ors, 170 Forbidden F ruit Liqueur , 132 fr uit, 37, 108, 114, 167, 202, 204, 227 molds, 46, 97 foreign language, 102 brandies, 131 recipes, 148, 170 for eign liquor stor e, 100 br eads, 46, 76 gelatin-based “jam,” 58 for ked holder , 32 butters, 38, 219 gelatine, 62 for ked tendrils, 81 butter standar d, 38 gelatinous seaw eed, 202 forma, 102 cans, 31 G elidium cor n e u m Lam., 202 formulating with v arying ratios, 106 clusters, 81 generic, 128 formulations, 211 cocktail, 194 genie, 53 for tified wine, 134 concentrates, 58-59 G enie “J ams,” 53, 71, 119, 141, 150 ‘F or tune ’, 120 conser ve, 185 genital herpes, 200 Fo-ti R oot, 56 cups, 46 gentian, 128 four-fr uit jams, 157 cur d, 37 gentian plants, 131 four lists, 113 dev elopment, 66 G enugel, 206 four teenth-centur y, 73 fully ripe, 114 genus and species names, 102 fo x grape, 81 honeys, 140 geraniums, 161 fragarine, 148 jams, 38, 98, 156 leav es, 166 F raises, 131 juice, 36, 82, 199, 215 G erman Four-Fruit P reser ves, 157 Framboise, 131 liqueur , 127 gifts, 124, 213 F rance, 73, 80 of the fig tr ee, 66 G ilka Kaiser Kümmel, 132 F rangelica, 132 pastes, 37 gillyflo w er , 204 Frangelico Liqueur , 100 pr eser ves, 219 gin, 123, 127, 132 Frangelico M ango J am, 100 pulp , 76, 225, 236 gin-based drink, 135 freestones, 102 purée, 204 ginger , 94, 111, 117, 132, 144, 185-86, fr ee zer , 86 salad, 137 227-28, 232, 234, 239 freezer containers, 194 syr up , 223 G inger A pple B utter , 232 freezer jams, 56, 197, 205 tissues, 32 G ingered Lemon and Honey Jelly, 117 uncooked fr ee zer jams, 56 too ripe, 45 G inger ed Lemon M armalade, 122 Freezer Persimmon J am, 194 tree, 207 G inger ed M arrow Jam, 173

Index A 269 G inger ed P ear P reser ves D’O range, 140 grape pomace, 133 guav aberries, 70, 133, 205 G inger ed R ed T omato M armalade, 183 grapes, 81, 83, 114, 129, 225, 232-33 G uav aberr y Liqueur , 70, 133 ginger ed squash-pineapple pr eser ves, juice, 82-83, 92 guav a, 114, 225, 236 170 (flav oring), 82 Bro w n B etty , 236 G inger Liqueurs, 132 skins, 83 butter , 236 gingerr oot, 111, 140, 149, 166-69, 170-73, G rappa, 133 cheese, 236 182-87, 232 grated guav a pulp-lime juice, 236 gingerr oot slices, 230 citr us, 149 paste, 236 G iovanni B uton G ran Caffe E xpr esso, coconut, 236 jelly , 236 132 lemon rind, 228 pulp , 236 G lanz, G ladys D. B., 193 orange peel, 212 tree, 236 glass bo wl, 189 orange rind, 230 guav asteen, 109 glass v essels, 27 parsnips, 172 gum shellac, 31 G layv a, 132 rind, 150 G urnee F armers ’ M arket, 233 glucose, 29, 57-58, 60 gratte-cul, 131 G urnee, I llinois, 233 gluten-fr ee, 196 Greater M itchell Chamber of Commer ce, gly cerine, 133 194 habaner o peppers, 184 gly coside, 58, 60, 70, 117 Greeks, 141 ‘H achiya’-type persimmons, 194 G lycyrr hiza glabr a, 56 green beans, 181 hair dressing pr oducts, 110 gly cyrrhizin, 56 Green C urrant J am, 73 hairs (or tuber cles), 207 G odet B elgian White Chocolate Liqueur, ‘G reengage ’ plums, 80 half-kiwi, half-strawberr y pr eser ves, 95 132 ‘G reengage ’ Preser ves, 81 ham, 83 G odiv a, 132 gr een garlic, 27 H aman’s goémon, 202 green gooseberries, 32 ears, 213 gold coffee filters, 75 Green G rape Conser ve, 83 hats, 213, 215 G olden Early B anana, 188 gr een grapes, 83 nose, 213 golden raisins, 103, 146, 179 green peppers, 88-89 pockets, 213 ‘G olden R usset ’ Apple, 138 Green P har macy , The, 200 H amantaschen, 213, 215 gold flakes, 131 gr een tomatoes, 46-47, 182 hamburgers, 83, 184 gold-leaf flakes, 132 recipes, 182 hand-pit, 52 gold mesh filter , 200 Green T omato G enie Pie,46-47 H ango ver Jelly, 82 G oldschläger , 132 Green Tomato Preser ves with G inger , 183 herbs for , 201 G oldwasser , D anzig, 131 green walnuts, 134 har d-maple, 206 goldwater , 134 Grenada, 207 har d water , 27-28 golpar , 176 Grenadine H ar vard, I llinois, 233 gooseberries, 74, 157 pomegranates, 125, 133 har vest dates, 120 G ooseberr y B row n B etty , 236 clo ve-pink, 204 Harvey’s Rar e O lor oso S herr y, 136 G ooseberr y P reser ves, 74, 217 griddle cakes, 194 H av asupai, 158 goose feather , 73 grilled v enison, 230 H awaiian P each Conser ve, 145-46 gorgeous flo w er, 199 gr ocer y stor es, 236 H awthorn Farms, 233 G orny D oubnyak, 132 Grossinger , Jennie, 215 ‘H aywar d,’ 190 G otu-kola, 56 gr ound cherr y, 84, 85, 86, 87 H az elnut Liqueur , 133, 163 gourmet cooker y, 76 flav or , 84 haz elnuts, 129, 131-33, 163, 193 gourmet meat dishes, 76 jam r ecipes with added pectin, 85 headspace, 23 grade A, 206 pie, 86 health-concerned people, 57 grain alcohol, 127, 135 pie with modified food star ch, 87 health food, 55 gram, 224 Ground Cherr y Preser ves or S auce with H eav enly B utter M ethod, 227 granadilla, 207 Lemon J uice, 85 H eav enly B utters, 50, 227, 240 Grand Kiwi P reser ves, 95, 191 Ground Cherr y Preser ves with A pples, 85 heavy-bottomed pan, 189 G rand M arnier , 191, 193 Ground Cherr y Preserves with Lemon hedged gour d, 205 G rand M arnier Liqueur , 101, 163 Z est, 84 hemorrhage, 194 Grant, W . T., 196 gr ound cinnamon, 160 herbaceous per ennial, 163 granular consistency , 109 ground spice, 97 herbaceous plant, 188 granular pulp , 236 growing conditions, 115 herbal, 129 granulated sugar , 118, 194 gr owing seasons, 120 after-dinner liqueur , 134 G rape-A pple J elly, 82 Grumichama, 204 apéritif , 129 G rape B utter, 81-82, 232-33 Grumichama Jam, 204 cucumber pr eserves, 170 Grape Conser ve, 82-83 G uadalajara, M exico, 196 grape jams and jellies, 81, 83 grapefr uit, 121-23, 132, 156, 163, 172 guanabana, 208, 239 infusions, 199 G rape J elly , 82 guanabana y ogur t drinks, 239 jam, 172

270 A THE JAMLADY COOKBOOK “jams,” 56 ‘H oneykist ’, 102 icings, 219 jellies, 165, 199 H oney Liqueurs, 129, 133 identically shaped cutters, 215 liqueur , 128-29, 131-34, 136-37 H oneysuckle family, 64, 75 illegal, 128 liqueur , flav ored with gentian, 133 H orne, M arilyn, 103 imitation almond extract, 43, 51 mint jelly , 199 hors d ’oeuvr es, 83 immatur e garlic heads, 27 spirits, 126 horseradish, 163 immune system, 57 tea, 56 H orseradish and G arlic Jelly, 163 impr oper seal, 28 variations, 184 hor ticultural v ariety , 102 impr oper storage, 29 vinegar , 126, 197, 200 H o S hou W u, 56 inaccurate r eading, 113 wine jellies, 137 hostess gifts, 66, 90 indention, 211 H erbal D elights, 176 H ot B urger J am, 94 India, 204, 207 herb jelly , 147 H ot C ranberrr y Jam, 91 Indian G inseng, 56 herbs, 126, 131-33, 161, 201, 231, 233 H ot G rape J am, 92 Indian jujube, 205 herpes, 56 hot jams, 87 Indian Pennywor t, 56 hesperidin, 123 hot jellies, 211 Indian sorr el, 207 hibiscus, 188 H ot M ango J am, 88 Indonesia, 199, 205, 207 H ibiscus sabdariffa Linn., 207, 238 H ot N ectarine J am, 93 inflammation, 56-57 hickor y nuts, 83 H ot O range P epper J elly, 92 infusion, 56-57, 59, 82, 125-26, 134, high acid and high pectin, 78, 80, 98, hot pepper , 87-88, 184 207-8 114-15, 202 hot pepper “jams,” 38 ingr edients, 197 high-pectin and high-acid fr uits, 32, 74, hot pepper jelly , 38, 88, 90-91, 116, inno vations, 76, 165 84, 233-34 172 insects, 186 high-acid ingr edient, 62 H ot P epper-O live Jelly, 89 Instant CLEARJEL® star ch, 58 high baking temperatur e, 209 H ot Pepper-O live-G arlic Jelly, 89 instant modified food star ch, 86 high blood pr essur e, 57 hot peppers, 88, 197 insufficient B T U s, 24 high bush blueberr y, 63 hot pepper sauce, 224 insufficient headspace, 23 high bush cranberr y, 64 H ot P icante P each J am, 88 insufficiently strained juice, 28 higher temperatur es, 115 H ot P ineapple J elly, 94 integrity of the fr uit, 95, 141 high food v alue, 66 hot plate, 199 intestinal complaints, 111, 194 high fr uctose, 57-58 H ot P lum J am, 90 intestinal tract, 199 high pH, 184 “ H otsa ” P epper J elly, 90 inv ersion method, 23, 186, 201 high pH ingr edients, 98, 187 hot sauce, 183-85 inv er ting the jar , 186 hips, 131 H ot S eedless Raspberr y J am, 91 iodiz ed salt, 27 H iram W alker R ock and R ye, 133 hot syr up , 153 Ipomoea batatas , 234 histor y of canning, 31 hotter burners, 24 Irish M ist, 133, 137 holiday jam cakes, 218 H ot 3-P epper J elly , 89 ir on, 27 holidays, 213 H ot Tomato Jam, 94 iron utensils, 28 hollandaise sauce, 181 H ot W ine Jelly , 201 Irwin P. B eadle P ublishers, 73 hollyberr y, 131 houseplants, 196 isinglass, 58 H ome J ell®, 49 ‘H ousi ’, 139 Island of M adeira, 134 homemade, 128 H oward, Mrs. Thomas, 221 Issai, 190 batch siz e, 50 H owe, R obin, 170 Italian H oliday Cookies, 213 cor dials, 127 huckleberr y, 63 Italian pr une, 78 fruit wines, 201 H ughes, G riffith, 132 itching of the lips, 190 liqueur , 129, 135-36 hummingbirds, 239 Izarra, 133 pineapple liqueur , 135 H upping, 49 pr eser ves, 217 hybrid, 138 jaboticaba, 205 self-rising flour , 66 fruits, 74 Jaboticaba J am, 205 vinegar , 27 hy dr ocyanic (pr ussic ) acid, 126 Jaboticaba J elly , 205 viscometer , 30 hy dr olysis, 60 ‘Jaffa’ oranges, 129 wines, 137 hy dr ostatic r etor ts, 23-24 Jägermeister , 133 homemaker skills, 50 H ylocer eus undatus, 199 jalapeño peppers, 88-94 hometo wnfav orites.com, 211 hypanthium, 202 jam, 35-37, 43, 85, 103, 107, 110-11, honey , 49, 56, 58, 66, 70, 76, 78, 82, 113, 117, 144, 147, 185, 188, 194- 116-18, 124, 129, 131, 133, 137, ice cr eam, 52, 54, 85, 103, 116, 127, 95, 206-7, 213, 221-24 150, 166-67, 184-85, 189, 194, 227, 134, 137, 141, 151, 153, 160, 175, bars, 219 232, 234, 236 178-79, 194, 202, 208, 239 bread, 219, 221 H oney B ell O ranges, 2 ice-cr eam sauce, 52-53, 155 by definition, 35 honey-berr y, 134 Iced S no wballs, 111, 123 cake, 218-19 honey dough, 215 ichandarin, 124 formulation, 69

Index A 271 “jam,” 38, 58 Carr ot and B eetr oot J am, 167 Lo w-S ugar Raspberr y Ragtime J am, makers, 126, 190 Cherr yberr y Jam, 54 149 making, 40, 115, 133 Cherr y Vanilla Jam, 55 M ango 43 J am, 100 Jamaica, 207, 238 Chestnut J am, 195 M ango Jam with Cinnamon Stick, 98 Jamaica concentrate, 207 ‘Chojur o’ Pear J am, 139 M a n g o M arnier J am, 100 Jamaican P imento, 133 Chokecherr y and C rabapple J am, 110 M ango M elba Jam, 104 Jamaican r um, 125 Chokecherr y Jam, 110 M ango-Orange Jam, 119 Jamaica sorr el, 207 Cinnamon Plum Jam, 78 M ango-Peach Jam with Cinnamon jambos, 205 Cinnamony Blueberry-Plum Jam, 64 Stick, 100 jam-filled pastries, 213 Classic S trawberr y-Rhubarb J am, 177 M araschino-P ineapple J am, 146 Ja m K ugel, 221 Clo ve-pink J am, 204 M arnier M ango-A pricot J am, 102 Jamlady , 39, 172, 233 C rabb y A pricot J am, 109 M arnier M ango-P each J am, 100 jamlady.com, 40 C ranberries in S no w with S ugar , 64 M arnier P each J am, 106 Jamlady M ethod, 227 C ranberr y Jam, 64 M arnier S trawberr y-P each J am, 101 Jamlady ’s Apple G enie B utter, 228 D eluxe Peach J am, 107 Mrs. Joan Anderson’s S piced T omato- Jamlady ’s M ango G enie Preser ves, 108 D elux e Raspberr y Jam, 150 P ineapple Confitur e, 147 Jamlady ’s N utty T opping, 48 D ouble-B erry Jam, 157, 217 N ectarine-Almond J am, 105 Jamlady ’s O riginal B lueberries in S no w , D ragon F ruit Jam, 199 N ectarine J am, 105 64 D ried F ig J am, 68 N ectarine-M ango J am, 105 Jamlady ’s O riginal B lueberr y - A l m o n d D utch A pple P ie Jam #1, 143 N ectarine M elba J am, 103-4 Jam, 62 D utch A pple P ie Jam #2, 143 N ectarine-O range J am, 119 Jamlady ’s O riginal B lueberr y-P lum J a m D utch Asian P ear P ie Jam #1, 143 N ectarine-S trawberr y G enie J am, 105 with Cinnamon, 63 D utch P ear P ie Jam #1, 143 N ectarine-S trawberr y Jam, 105 Jamlady ’s O riginal F olk J am, 70 D utch Pear P ie Jam #2, 143 N o-S ugar-A dded J am, 57 Jamlady ’s O riginal P each G enie P reser v es, E lder-P lum J am, 76 N o-S ugar F ree zer Ja m w i t h M odified 108 Figberr y Jam, 69 Food S tar ch, 58 Jamlady ’s S our Cherr y P ie F illing, 49 Fig Jam, 68-69 N o-S ugar Raspberr y Ragtime J am, Jamlady ’s tenet, 60, 69 Folk Jam, 69, 215 149 Jamlady tips, 47, 50, 52-53, 55-56, 73, four-fr uit jams, 157 N o-Sugar Tomato-B asil Jam, 184-85 86, 91, 111, 115, 123, 127, 143, 151, Frangelico M ango J am, 100 N utmeg P ericarp J am, 207 160-61, 187, 200, 217, 219, 221-22, Fruit C up J am, 155 O range J am, 126 228, 232 Fruitnic Jams, 56-57 Peach-Almond J am, 107-8 jammer, 74 G arlicky P ear and O nion J am, 165 Peach M elba Jam, 103-4 Jam or M armalade B ars, 219 G inger ed M arrow Jam, 173 Peach M elba Jam #2, 104 jam or pr eser ves, 204 Green C urrant J am, 73 Peach M elba Jam #3, 106 jam r ecipes, 165, 227 Ground Cherr y J am with A dded Peach-O range J am, 119 A pple and R ed O nion J am, 165 P ectin, 85 Peachy Almond S ugar-Free Jam, 118 Apricot M elba Jam, 104 Grumichama Jam, 204 Peachy Cinnamon Sugar-Free J am, Apricot-O range J am, 119 H ot B urger J am, 94 119 Asian P ear and R ed O nion J am, 165 H ot C ranberrr y Jam, 91 P ear 42 J am, 142 ‘A taulfo ’ M ango J am, 100 H ot G rape J am, 92 Pear G enie J am, 142 Banana J am, 157, 188-89 H ot M ango J am, 88 Pear J am, 142 B asil-P ineapple J am, 146 H ot N ectarine J am, 93 Pear-P ineapple Colada J am, 144 B ee Peachy J am, 78, 117 H ot P icante P each J am, 88 Pear-n-C ranberr y Jam, 142 B eginner ’s Jams, 64-65, 72, 74, 85, H ot P lum J am, 90 Persimmon J am (F ree zer), 194 95, 121, 125, 145-46, 161 H ot S eedless Raspberr y J am, 91 Pina Colada J am, 145 B lack Raspberr y Jam, 153 H ot Tomato Jam, 94 Pindo-P alm F ruit Jam, 207 B lueberries in the S no w , 64, 186 Italian P rune J am, 78 P ineapple J am, 146 Blueberr y-Almond J am, 60, 107, 217 Jaboticaba J am, 205 Pineapple J am with Liqueur, 146 B lueberr y-Almond J am S w eetened Jamlady ’s O riginal B lueberries in P ippinberr y Jam, 160 with Aspar tame, 63 S no w , 64 P lain A pricot J am, 119 Blueberr y Jam with C rème de Cassis, Jamlady ’s O riginal B lueberr y - A l m o n d Plummed Strawberr y Jam, 80 62 Jam, 62 Raspberr y-A pple J am, 160 B lueberr y Jam with P ectin, 62 Jamlady ’s O riginal B lueberr y-P l u m Raspberr y G enie Jam, 66 Blueberr y Sambuca J am, 62 Jam with Cinnamon, 63 Raspberr y Ragtime J am, 149 B lue M ango J am, 97 Jamlady ’s O riginal F olk J am, 70 Raspberr y-S trawberr y Jam, 155 Blue Rummy Jam, 62 Lilian D ickinson ’ s T omato J am, 36, 96 R ed M ango J am, 97 Blue T ango J am, 97 Lite S our Cherr y Jam, 54 Red O nion Jam, 165 B uffaloberr y J am, 202 Loquat J am, 206 R ed T ango Jam, 97

272 A THE JAMLADY COOKBOOK Rhubarb-Banana Jam, 156 jars of Lo ve, 9, 41 M int J elly #2, 200 Rhubarb J am, 177-78 jaundice berr y, 202 M ountain Ash B erry Jelly, 111 Rhubarb-Nutmeg Jam, 178 jell, 29, 68 N o-Pectin-A dded Chokecherr y Jelly, Seedless Raspberr y and Rhubarb J am, jellied r elish, 147 110 148 jellies made with no pectin, 28 O range J elly, 125, 161 Seedless Raspberr y M arnier J am, 150, jelling po w er, 113 O range-R osemar y Jelly, 125 212 jelling pr ocess, 30, 115, 161 O range S miley J elly, 125 Seedless Raspberr y-S trawberr y Jam, jell point, 28, 53, 76, 151 P aradise J elly , 111 157 jelly, 35, 37-38, 43, 110-11, 113, 125-26, P arsley J elly , 200 Semi-seedless Raspberr y G enie J am, 137,184, 196, 201-2, 204, 207-8, P assionfr uit J elly , 207 150 222-24, 236, 238 Pear and R ed O nion J elly, 165 Serviceberr y J am, 207 jelly bag, 43, 72, 76-77, 82, 111, 125, Pear Jelly with Lemon V erbena Leav es, Sour Cherr y-Almond J am, 51 161-62, 177, 197, 200, 207, 236 162 Sour Cherr y-A pple Almond J am, 55 Jelly F ritters, 224 Prickly Pear-Lemon J elly, 198 Sour Cherr y G enie J am, 54 jelly melon, 205 Q uince J elly, 110 Sour Cherr y Jam, 45, 213 jelly okra, 207 R ed F ire E ngine J elly, 92 Sour Cherr y-S trawberr y Jam, 54 jelly palm, 207 Rhubarb J elly, 177 Spiced F ruit C up J am, 189 jelly r ecipes, 183 Rhubarb-Pepper Jelly, 93 Spiced P lum J am, 77-78 A pple G enie Jelly, 161 R ose Geranium-Orange Jelly, 125 Spiced T omato-P ineapple Samting, A pple J elly with Lemon V erbena R oselle J elly , 207 147 Leav es, 162 R owanberr y Jelly, 111 Strawberr y and C ranberr y Jam, 65 A pple J elly with R ose G eranium S ea G rape J elly , 208 Strawberr y G enie Jam #1, 70 Leav es, 161 Spiced “N o-S ugar ” E lderberr y J elly, 76 Strawberr y G enie J am #2, 71 Arr o wr oot W ine Jelly , 49 Spiced Rhubarb J elly, 177 Strawberr y - M int F reezer Jam, 56 B arbados Cherr y Jelly, 238 Sumac J elly, 208 Strawberr y-P each G enie J am, 71, 101 Barberr y J elly , 202 Thyme and Grape J elly , 83 Sugar-F ree A pple-Raspberr y Jam, 59 B asic W ine Jelly , 201 Tomato-Basil Jelly, 184 Sugar-F ree Jam, 57 B lackthorn J elly, 136 Tomato Ginger Jelly, 185 Sugar-F ree “Jam,” 58 Cactus J elly, 66, 197-98 Tomato J elly, 183 Sugar-F ree S our Cherr y J am, 49 Carissa J elly , 204 Tomato Mint Jelly, 184 Sunshine J am, 104 Cher vil Jelly, 200 W ild R ose J elly , 162 Sw eet Cherr y Jam, 55 Chokecherr y and C rabapple J elly, 110 Jelly R oll Cake #1, 222 T ango J am, 97, 156 C rab A pple J elly , 162 Jelly R oll Cake #2, 223 Tomato-Ginger Jam, 187 C urrant J elly , 72, 82 Jelly R oll Cake #3, 223 Triple-B err y J am, 156 “Dear ” E lderberr y J elly, 76 Jelly R oll Cake #4, 223 Uncooked A daptogenic S our Cherr y Elderberr y-A pple J elly , 76 jelly r olls, 222 Jam with Agar Agar, 56 E lderberr y-Lemon J elly, 76 jelmeter , 30, 113 uncooked fr ee zer jams, 56 G ingered Lemon and Honey Jelly, je ne sais quoi, 147 Vegetable M arr ow J am, 171 117 Jesuits ’ B ar k, 130 V egnic J ams, 56 G rape-A pple J elly, 82 Jew els, 155, 157 Vermont Marries Georgia Jam, 117 Grape J elly , 82 Jewish Violet ‘Chojur o’ P ear J am, 139 Grape J elly (without added pectin), 82 Challah B read, 166 W est African F our-F ruit Jam, 156 G u a v a J elly , 236 cook, 165 jamr osade, 205 H ango ver Jelly, 82 people, 213 “jams,” 35, 37, 58, 60, 87, 118, 126, H erbed-Mint Jelly, 199 jostaberries, 74 128, 132, 147, 161, 163, 169-70, H orseradish and G arlic Jelly, 163 Joy of Cooking, The, 176, 211 195, 202, 204, 207, 217, 223, 236, H orseradish J elly, 163 JSP, 142 238 H ot O range P epper J elly, 92 JSP/RWB5(4OZ) 10(8OZ) 15(16OZ), with seeds, 148 H ot P epper-O live-G arlic Jelly, 89 19, 62 jam tar ts, 212 H ot Pepper-O live Jelly, 89 JSP/RWB10, 19, 142 jam v egetables, 114 H ot P ineapple J elly, 94 JSP/RWB10(8OZ), 45 Japanese apricot, 101 “Hotsa ” P epper J elly, 90 JSP/RWB20(4-8OZ), 59 Japanese chilies, 87 H ot 3-P epper J elly, 89 JSP/10PSI/75, 19 Japanese isinglass, 202 H ot W ine Jelly , 201 JSR, 19, 139, 142, 186, 197, 235 Japanese plum, 206 Jaboticaba J elly , 205 JSR Method, 186 Japanese sand pears, 138 Lemon and Honey Jelly, 117 juice, 113 jar, 19, 26, 28, 218 Lite E lderberr y J elly, 76 concentrate, 232 jar dinier e, 27 M aple J elly , 206 extraction, 72 jar inv ersion, 23 M int J elly , 199 raspberries, 150

Index A 273 juiced, 225 Kiwi M armalade, 191 juice, 76-77, 88-94, 117-19, 125, pulp , 76 K ola Liqueurs, 133 145, 155, 163, 167, 171, 176-77, crab apples, 115 kolanuts, 133 182-85, 187, 189, 191, 193-94, juicing, 75 Kr upnick, 133 198, 200, 213, 222-23, 232-34, juicing machine, 104, 109, 115, 124, Kümmel, 133 238-39, 241-42 148, 151, 161, 169, 175, 177, 189, K umquat Conser ve, 121 Lemon Boy, 185 225, 240 Kumquat Liqueur, 133 liqueurs, 134 juicing-machine-extracted juice, 37 K umquat Preser ves, 121 marmalade, 38, 65, 122, 207 juicing the skins, 241 kumquats, 121, 133, 163, 178, 181, 187 no lemons or lemon rind, 35 jujube, 205 K W V V an der H u m C ream Liqueur, 137 peel, 170, 181, 230 jujube liqueur , 205 rind, 47, 62, 77, 108, 150, 163, 167, July , 101 labels, 40 171, 174, 187, 211, 228, 233 July 20, 120 labor intensiv e pr oducts, 75, 82 scents, 123 June, 55 labor of lo ve, 174 seeded, 193 juniper berries, 131, 163 Ladies Aid S ociety , 62 verbena, 161-62 juniper liqueur , 137 ladyfingers, 224 zest, 141 Just M inatur es, 126 Laetrile, 102 lemonade, 75, 111, 161 Lakka Light Liqueur , 134 lemonade berr y, 208 Kahlua, 128 lamb , 184 Lemon and Honey Jelly, 117 Kahlúa Lico de Café, 133 landscape with useful tr ees and plants, L e m o n - G inger M armalade, 66 Kahlua R oyal C ream Liqueur, 133 239 L e m o n R ose, 167 Kakshe, 133 L’ Angélique de N iort, 134 Lemony Raspberr y Sauce, 103, 153 Kamora, 133 Langsat, 205 Lesem, 198 Kander, Simon, 211 Lansium domesticum , 205 Leslie, M iss, of P hiladelphia, 127 kanten, 202 lard, 224 lesson, 172 Kar elian B alm, 136 lar d sandwiches, 172 letter , 209 Karpi, 133 Large-B atch S pritz Cookies, 212 Lev antine liqueur , 134 K eglevich, 133 La S enancole, 134 Ley el, Mrs. C. F.,176 kei apple, 204 lassi r ecipes, 205 liana vine, 199 K eK e Beach K ey Lime C ream Liqueur, late-bottled vintage por t, 136 licensed commer cial kitchen, 50 130 Latin, 102 Licor , 43, 131 kelp , 57 Latin classifications, 169 Licorice, 56, 59, 134, 135 K entucky, 218 lavender root, 56 K entucky J am Cake, 218-19 color , 139 spice tea, 56 Kenya G old Liqueur , 133 scent, 123 tea, 49, 56 Kerhonkson, NY, 175 La Vielle C ur e, 134 licorice-flav or ed, 132, 200 K etembilla, 204 lay er cake, 100, 172 liqueur , 128 Key lime, 130 lay er pans, 218 plant, 176 key limes, 121 lead poisoning, 32 lids, 26, 50, 186, 199 kidney stones, 194 learning to can, 39 light-br o wn sugar , 143, 165 Kimball, M arie G oebel, 110 leather , 202, 204 lighter color , 227 Kirsch, 131 leav es, with holes, 206 light-gr een-color ed grapes, 83 Kirsch M it M okka, 133 leek, 173 Light of the Kitchen, 175 Kirsh, 133 lefto ver “jams,” 218-19 Lignell and P iispanen, 134 Kitr on, 134 lefto ver y olks, 212 Lilian D ickinson ’ s T omato J am, 36, 96 kiwano, 205 leg of lamb , 199 lime, 114, 121, 163 kiwi, 190 lemandarin, 124 flo w ers, 129 cultiv ars, 190 Lemcke, G esine, 30-31 juice, 62, 98, 100, 128, 198, 206, 208, flav or , 95 lemon, 32, 62, 68, 84-85, 110-11, 114, 233, 236 fruit, 60, 95, 133, 190-91 118, 121-23, 146, 156, 163, 167, marmalade, 38, 122 pr eser ves, 95, 191, 217 169, 171, 173-75, 178-79, 181, pr eser ve, 128 recipe, 191 183, 185-87, 191-93, 227, 234-36, rinds, 174 topic, 190 240-41 key , 114 yello w-fleshed kiwi, 190 balm, 199 limequat, 124 Kiwifr uit and S trawberr y P reser ves, 95 bush, 207 limitations, 165 Kiwifr uit: Science and M anagement, 190 cake, 107 limits on substitutions, 60 Kiwi G enie Jam, 141 extract, 213, 221 limonene, 123 Kiwi G enie P reser ves, 191 flav or , 175, 239 linalool, 123 Kiwi Liqueur, 133 grass, 199 Lindenhurst F armers ’ M arket, 233

274 A THE JAMLADY COOKBOOK Lindenhurst, I llinois, 233 lychee fr uit, 205 M angosteen, 206 L ippia citriodor a, 161-62 M anilkar a zapota (L.) v an R oyen, 204 liqueurs, 100, 106, 125-26, 128-37, 149, M.C.P. Jelly-M aking S et, 32 manufactur ed liqueurs, 126 151, 157, 161, 171, 192, 197, 206 method, 72 M anzanilla, 136 Liqueur®, 130 macadamia nuts, 64, 163, 174, 192-93, maple and apple pr eser ves, 215 Liqueur d ’O r, 134 215 maple jelly , 206 Liqueur 43, 100, 142 macar oons, 128 M aple Liqueur , 134 liquid pectin, 28, 45, 63, 77-78, 82, 88- mace, 182, 230 M aple or H oney A pple B utter , 227 94, 103, 108, 110, 117, 144-46, 160, maceration, 128, 131 maple syr up , 47, 49, 78, 117-18, 161, 163, 165, 177, 182-85, 194, 198, M adeira, 134 172, 184, 206, 227 201-2, 227 M adeira wine, 202 M aple tr ee, 206 jam r ecipes, 63 maguey juice, 197 M aranta ar undinacea , 49 Liquid P ectin M ethod, 109 maiz e star ch, 58 marasca cherr y, 134 liquor , 137 malaria, 123, 130 M araschino, 134 L itchi chinensis Sonn., 205 M alay Ar chipelago, 207 maraschino cherries, 146 lite elderberr y jelly , 76 M alaysia, 204-7 M araschino-P ineapple J am, 146 lite fr uit pectin, 56 M alibu, 134 marbleiz ed sponge cake, 222 Lite H ome-J ell®, 49 M alpighia punicifolia Linn., 238 margarine, 165 lite pectin, 49 M altaise S auce, 181 M argarita M armalade, 125 Lite S our Cherr y Jam, 54 ‘ M altese ’, 181 M arionberr y P reser ves, 153 Little, Alber t, 158 M alteser S osse, 181 ‘ M arisol ’, 120 liv er disease, 57 malt vinegar , 172 mar ket LM pectin, 30, 117-18, 227, 240-41 malt whiskey, 129 locations, 74, 77, 169, 233 for butters, 227 mamey, 238 master , 66 loaf pans, 222 butter , 238 new comer, 109 loganberries, 49, 133 fr uit, 238 patr on, 39 Loganberr y Preser ves, 153 sherbet, 238 vendors, 169 L o H an K uo fr uit, 60 M ammea americana , 238 marmalade, 2, 35-38, 65, 110, 122-23, loquat, 206 mammee Apple, 238 128-29, 150, 157, 163, 167, 169, Loquat J am, 206 ‘ M a m m o t h ’ basil, 184 171, 175, 177, 181-82, 194, 196-97 Loquat P reser ves, 206 mandarin, 137 202, 217 Lor enz o the M agnificent, 137 M andarin orange, 123 by definition, 36 Lorraine, 73 M anderine N apoleon, 137 marmaladed butter, 36 Los Angeles mar ket, 190 M angifer a indica , 87, 100 M armaladed Raspberr y B utter, 151 lo ve, 40, 66 mango and blueberr y jam, 96 marmalade r ecipes, 121 lo w acid, 62, 97-98, 138 mango and nectarine jam, 105 Amber Marmalade, 121 low B TU burner, 24 M ango B utter, 241 A pple M armalade, 35 lo w B TU range, 24 M ango chutney, 87 Beekeeper ’s M armalade, 124 lo w fat, 66 mangoes, 87-88, 96-98, 102-5, 108, 193, Brandied Carr ot M armalade with low acid and pectin, 109 198, 225, 227, 240-41 M acadamia Nuts, 163 lo w natural pectin, 62, 177 M ango 43 J am, 100 Calamondin Marmalade, 2, 122 lo w pectin, 75, 97 M ango 43 P reser ves, 100 Carambola Marmalade, 202 low sugar , 35, 118, 141, 169, 185, 242 mango jam, 96, 100 Caribbean M armalade, 124 formulation, 157 M ango Jam with Cinnamon Stick, 98 Carr ot M armalade, 163 jam, 184 M ango Liqueur, 134 Clementine M armalade, 121 “jams,” 117 M a n g o M arnier J am, 100 Cranberr y M armalade, 65 pectin, 182 M a n g o M arnier P reser ves, 100 G inger ed Lemon M armalade, 122 Lo w-S ugar Raspberr y Ragtime J am, 149 M ango M elba Jam, 104 G inger ed R ed T omato M armalade, lo w-acid M ango-Orange J am, 119 183 fruit, 204 mango pickles, 31 Kiwi M armalade, 191 root cr ops, 172 mango-peach jam, 100 L e m o n - G inger M armalade, 66 lo w-calorie jams, 57 M ango-Peach Jam with Cinnamon Stick, M argarita M armalade, 125 low-carbohy drate diet, 66 100 M arnier M armalade, 124 low er-sugar marmalade, 124 mango-pickle topic, 87 M arrow or Z ucchini M armalade, 171 lo w-methoxyl, pectin, 49 M ango P reser ves W ithout Pectin, 98 M icr owav ed O range M armalade, 125 L uo H an G uo, 60 M ango P reser ves with P ectin, 97, 100, O h M y D arling Marmalade, 109, L uxar do Limoncello, 134 108 120-21 Luxar d o M araschino, 134 mango pulp , 96, 240 O range-Rhubarb M armalade, 66 Luxar do S ambuca, 62 mango r ecipe, 105 Peach-Clementine M armalade, 109

Index A 275 Peach M armalade, 109, 121 M elon and P each Conser ve, 193 M irto S an M artino Liqueur , 134 Peach-Valencia M armalade, 121 M elon P reser ves, 192 M ist, G len, 137 Persimmon M armalade, 194 members.efn.org/~bshar vy/edible.html, M istra, 128 P ineapple-O range M armalade, 124 239 M itchell, I ndiana, 194 P ink G rapefr uit M armalade, 122 menopausal symptoms, 57 mix ed-fr uit pr eser ves, 153 Q uince and G inger M armalade, 110-11 M entuccia, 134 M m e . B rassar d ’s technique, 72 Q uince M armalade, 110-11 menu, 173 modified food star ches, 58, 85-87 Raspberr y M armalade, 150 M erlot, 201 modified ingr edients, 106 R ed P epper M armalade, 169 mescal plant, 137 molarity , 58, 166 Rhubarb and O range M armalade, 175 mesimarja berries, 134 molasses (4.90-5.40), 57-58, 78, 124-25, Rhubarb M armalade, 175 M esimarja Liqueur®, 134 161, 184-85, 225 Seville M armalade, 123 M esimarja-Vadelma (raspberr y) Liqueur , candy, 62 Spiced Pear M armalade with G rand 134 recipes, 184 M arnier , 144 metal lids, 31 mold, 28, 151, 236 Strawberr y M armalade, 150 corr osion, 28 M olise r egion of I taly , 136 Tomato M armalade with G olden or with r ubber seals, 30 M ombasa chilies, 87 D ark Raisins, 179 metal ring, 26 m o n g r oside, 60 T omato M armalade with Raisins, 181 methods, 72, 182, 231 monks, 126, 132, 134 V alencia O range M armalade, 109 methyl anthranilate, 123 monosaccharides, 60 Whiskey M armalade, 124 M etr oxylon sagu , 147 M onstera, 206 marmelo, 110 metulon, 205 M onster a deliciosa Liebm., 206 M arnier M ango-A pricot J am, 102 M exican M onticello, 110 M arnier M ango-Peach Jam, 100 br eadfr uit, 206 ‘Moorpar k’ apricot, 101 M arnier M armalade, 124 br eakfasts, 196 ‘ M or ello ’, 55 M arnier P each J am, 106 mulberr y, 158 ‘ M or ello ’ pr eser ves, 141 M arnier ’s G old Conser ve, 192 stor e, 197, 207 M orlock, J. W ., 77 M arnier ’s Strawberr y P reser ves, 155 M exico, 196, 236 morning-glor y family, 235 M arnier S trawberr y-P each J am, 101 M ey er lemons, 2 morning sickness, 148 M arr ons G lacés, 195 micr owav e, 122, 125, 163, 189, 225, 238 ‘Mor o B lood ’, 181 marr ow , 169-71, 173 micr owav ed foods, 125 M or us alba , Linn., 158 M arr ow M edley , 170 M icrowav ed O range M armalade, 125 M or us micr ophylla B uckl, 158 M arrow or Z ucchini M armalade, 171 M iddle Eastern F ood, 68 M or us nigr a, 158 marr ow pr eser ves, 170 milk, 136, 195, 202, 217-18, 224 M orus rubra, 158 marshlands of E urope, 64 M ilk Liqueur , 134 M oscatel, 136 M artha W ashington Cookbook, The, 110 M illefiori, 134 M ountain Ash, 136 M ar tin, F armer, 161 M illefiori C ucchi, 132 mountain ash berries, 111 M artin, L., 211 M iller family (O rchar ds), 232 M ountain Ash B erry Jelly, 111 mashed fr uit, 57 minced-meat formulations, 31 M ountain Ash B erry W ine, 111 mastic gum, 68, 134, 206 mincemeat, 96 mountain ash infusion, 111 M asticha, 134 minerals, 57 mountain ash seed, 111 meatballs, 82-83, 92 mineral water , 141 mountain ash tr ee, 111 meats, 111, 147, 165 mini-muffin pans, 215 mountain cranberr y, 64 glaz e, 116 mini-muffin tins, 217 M ountain Mulberr y, 158 meat sandwiches, 184 M innehaha County Fair, 148 M ount P rospect, I llinois F armers ’ M ar ket, medicinal ingr edient, 76 M innesota S tate F air, 188 74 medicinal jellies, 57, 199 mint, 56, 134, 155, 161, 183-84, 201, 232 mousses, 132 medicinal juices, 82 extract(s), 155, 177, 183-84, 199, “m o vie star ” jam, 53 medicinal liqueur , 136 232 Mrs. B eeton’s H ousehold M anagement, 167 medicinal pr eser ves, 57 infusion, 199 Mrs. J oan Anderson’s S piced T omato- medicines, 56 minted apple butter , 232 P ineapple Confitur e, 147 mediev al times, 126 minted chocolate, 137 Mrs. W inslo w ’s D omestic R eceipt Book for melano, 205 minted melon balls, 188 1871, 35 M elba, N ellie, 103 M int J elly , 199 Mrs. W inslo w ’s D omestic R eceipt Book for M elodeons, 74, 134 M int J elly #2, 200 1877, 223 melon, 133, 193, 205 mint leav es, 199 MS, 63 conser ve, 191 mint liqueur , 155 mucilage of quince seed, 110 jams, 188 M inty A pple-G inger B utter, 232 muffin pans, 215 man, 191 M irabelle, 131, 133 muffins, 127, 141, 160 marmalade, 192 M irabelle plum, 133 mulberries, 131, 158-59

276 A THE JAMLADY COOKBOOK jam, 158 nectarines, 93, 101-5, 108, 118, 193, 58, 63-65, 70, 76, 78, 80, 104, 117-19 , purée, 159 225, 241 143, 149, 155, 185, 189, 240-42 tree, 158 jam, 105 N o-S ugar Raspberr y Ragtime J am, 149 white mulberr y, 158 “jams,” 103 N o-Sugar Tomato-B asil Jam, 184-85 wine, 201 pit, 102 not safe to can, 98 M ulberr y P reser ves, 159 recipe, 105 N ova, 120 mullein flo w ers, 129 skins, 105 N ovation® star ch, 58, 85 multifr uit combinations, 156 tree, 103 N oyau, 135 multifr uit sauces, 76 N ectarine-Almond Conser ve, 103 ‘N ules ’, 120 m û r e, 131 N ectarine-Almond J am, 105 nuts, 36-37, 83, 98, 118, 121, 125-26, m u r ta, 134 N ectarine B utter , 241 149-50, 171, 175, 178, 181, 187, M ur taberr y Cor dial, 134 N ectarine-Cantaloupe Conser ve, 193 191-92, 218, 221 M ur taberr y Liqueurs, 134 N ectarine-M ango J am, 105 liqueurs, 135 M ur taberr y S yr up , 134 N ectarine M elba J am, 103-4 meats, 193 M usa sapientum Linn., 188 N ectarine-O range J am, 119 pieces, 221 M usa sapientum L. v ar . champa B aker , N ectarine-S trawberr y G enie J am, 105 nutmeg, 47, 62, 96, 128-29, 137, 143, 188 N ectarine-S trawberr y J am, 105 155, 161, 177-79, 184, 206, 218, M usa sapientum var. rubr a (F irm.) B aker , N eil, M iss E., 49, 80, 223 223, 227, 228, 230, 232, 234-35 188 N ephelium lappaceum Linn., 207 N utmeg P ericarp J am, 207 muscadine grapes, 81 ner oli oil, 123 nutrition, 227 M uscadinia, 81 ne w cr op page, 190, 238 nutritiv e carbohy drate sw eetening agent, muscatel, 201 ne w formulation, 84 38 muscat grape, 135 N ew G uinea, 147 nutritiv e or non-nutritiv e, 60 muscle aches, 130 N ew P altz, NY , 193 nutritiv e sw eetener (has calories), 60 museum, 188 N ew York-Style Tomato-Apple Butter, mushroom-and-sausage dr essing, 173 230 oak barr els, 136 muskmelon, 193 N ew Z ealand, 190 oak casks, 129 musky, 236 N ichols F arm and O rchar d, 138 oak shavings, 133 M yrciaria cauliflor a Berg., 205 N ichols, Llo yd (family), 139 oatmeal, 48, 129, 160 M yrciaria floribunda , 70, 205 N iethammer, Carolyn, 208 O cimum bacilicum , 184 M yristica fr agr ans , 227 N ior t, France, 134 O h M y D arling M armalade, 109, 120-21 M yristica fr agr ans H outt., 206 N ishimoto, N., 57 O hrbach, B arbara, 212 myrrh, 136 no added pectin, 36, 73, 95, 121, 148, recipe, 212 m y r tle berries, 134 150-51, 158, 169, 175-76, 191 oil, 224 M yrtus communis , 134 pr eser ves, 80 of cinnamon, 47, 52-54, 70-71, 101, no added sugar , 56-58 105, 108, 119, 141-42, 150-51, naar tjie-peel, 137 N ocino, 134 155, 161-62, 184, 191, 228, 231 N akai, S., 57 N ocino F alad, 134 of clo ve, 231, 236 N anaberr y P reser ves, 156 no-cook jam, 55 of ginger , 132 N aples, F lorida, 173 non-hy dr olyzable disaccharides, 60 of orange, 123 N apoleon, 31 non-nutritiv e (no calories), 60 in peaches, 145 N appanee, I ndiana, 232 nonr eactiv e pan, 80 O jen, 128 naringen, 123 noodle kugels, 221 O jibwa I ndian medicine men, 57 naseberr y, 204 noodle lay ers, 221 O khotnichya, 135 N atal plum, 204 nopales, 196 O ld Boston, 134 N ational E verglades P ark H eadquar ters, omelet, 197 O ld East I ndia, 136 188 nopalitos-potato frittata (nopales and older cookbook, 225 N ational Starch and Chemical Co ., 58 potato frittata), 197 old-fashioned methods, 241 N ativ e Americans, 206 N o-P ectin-A dded Chokecherr y Jelly, 110 O ld F ashioned ‘R ose ’, 167 natural ingr edients, 170 no-pulp orange juice, 213 old-fashioned taste, 149 natural laxativ es, 63 N ora Car ey, 236 old fences, 81 natural pectin, 38, 84, 169, 178 N or thr up , 173 O ld J amaica B lue M ountain Coffee from apples, 115 no-stick foil, 213, 219, 222 Liqueur , 135 natural plate, 188 no-sugar-added jam, 57 old timers, 110 natural sugars, 36, 57-59 N o-S ugar F reezer Jam with Modified oliv e oil, 166, 197 natural sw eeteners, 60 F ood S tar ch, 58 oliv es, 89 nav el oranges, 125 N o-S ugar “J a m ” (S ee “ no sugar ” po w - O loroso, 136 neatnik tar ts, 217 der ed pectin.) one-step pr ocess, 49 necessar y kno wledge, 234 “no-sugar ” po w der ed pectin, 49, 54, 56, one-trip-type jar , 50

Index A 277 onion, 89-91, 94, 165, 172-73 ‘O ro val’, 120 Peach-Almond, 108 chutney, 233 orris r oot, 128 Peach-Almond J am, 107 O n-O ff M ethod, 225 O sterhoudt, Mrs. J ohn, 175 Peach-Almond Preser ves, 60, 107 opera music, 103 outer rind, 83, 150 Peach-Almond Preser ves with A dded opera star , 103 out-of-hand fr uits, 206-7, 236, 238 P ectin, 108 O P ioneers!, 84 outputs fr om each spout, 238 peach butter , 108, 217, 242 optimum conditions, 196 O uz o, 135 traditional, 227 optional nutritiv e carbohy drate sw eeten - ovary, 202 Peach-Clementine M armalade, 109 ing ingr edient, 38 ovens, 212 peaches, 51, 69-70, 87-88, 100-4, 106-9, O puntia compr essa M acB ride, 196 overcooking, 28 117-19, 121, 134, 146, 167, 189, O puntia fusifor mis Engelmann & Bigelow, o v er filled jar , 25 193, 198, 227, 242 196 o verly gr een fr uit, 28 P each F ritters, 224 O puntia macr orhiza E ngelmann, 196 overly ripe peaches, 108 Peach G enie, 108 O puntia mesacantha var. macr orhiza o verripe fr uit, 45 peach halv es, 224 Coulter , 196 overripe pears, 144 peach jam, 100, 107, 117, 133 O puntia plumbea R ose, 196 overspicing, 231 peach “jams,” 145 O puntia spp , 196 Oxfor d M armalade, 123 Peach J am with V S O P B randy, 108 O ran, Algeria, 121 oxidation, 45, 56, 108, 189, 239 peach leav es, 126 orange bitters, 129 Oxygene, 128 peach marmalade, 109, 121 orange-blossom flav or, 123 Peach M elba, 103 orange flav or, 158 Palatine F armers ’ M arket, 169, 233 Peach M elba Jam, 103-4 liqueur , 65 P alatine, I llinois, 233 Peach M elba Jam #2, 104 orange flo wer water , 123 Palestine J affa, 129 Peach Melba Jam #3, 106 O range J am, 126 Palmer , Mrs. M., 235 Peach-O range Jam, 119 O range J elly, 125, 161 palm tr ee, 199 peach pie, 48 orange-pear , 135 Palo Cor tado, 136 peach pit or seed, 102 orangequat, 124 Pamplemousse, 135 Peach-P lum P reser ves, 70 orange quince, 110 pan, 95, 140, 153, 232 peach pr eser ves, 70, 101, 107-9, 218, O range-Rhubarb M armalade, 66 pancakes, 78, 116, 141, 151, 160, 179, 227 O range-R osemar y Jelly, 125 204, 224, 230 Peach P reser ves with P ectin, 100, 108 oranges, 83, 110, 119, 121, 123, 125, P apaya r um, 135 Peach P reser ves with V S O P B randy , 108 128-33, 137, 140, 150, 156, 158, paper co vering, 30 peach r ecipes, 132 163, 169, 171, 175, 178-79, 181, P aradise J elly , 111 peach salsa, 233 183, 185, 187, 191, 193 paraffin, 186, 201 Peach-Valencia M armalade, 121 juice, 122, 194, 202, 227, 230, seal, 106 Peachy Almond S ugar-Free Jam, 118 233-34 wax, 59, 139 Peachy Cinnamon Sugar-F ree J am, 119 juice and v odka, 132 Parfait Amour , 135 peaking, 223 liqueur , 150 Paris, 212 peanut-butter-and-jelly sandwiches, 82 marmalade, 123, 150, 169, 218 P. ar meniaca x P. domestica xP. ar meniaca , Pear and A pple P reser ves, 140 or lemon juice, 65 101 Pear and R ed O nion J elly, 165 peels, 123, 135, 212 P. armeniaca x P. domestica x P. domestica , pear apples, 138-39, 202 pulp or juice, 194 101 pear base, 199 rind, 146 parsley, 161, 163, 200 pear butter , 232 zest, 133, 199 infusion, 200 P ear 42 J am, 142 O range S miley J elly, 125 P arsley J elly , 200 Pear G enie J am, 142 O ranges, S eville, 114 Partsch, 233 pear honey, 140-41 O ranges, S our , 114 P assiflor a edulis , 207 Pear Jam, 142 O ran-P ear, 135 passionfr uit, 128, 135, 207 pear jellies, 161-62 O ran-P ear Liqueur , 135 juice, 125 Pear J elly with Lemon V erbena Leav es, Orchid Cactus, 199 P assionfr uit J elly , 207 162 or chid plant, 53 P assionfr uit S yr up , 207 pear juice, 162, 165, 172 O regon, 126 pasteuriz ed eggs, 224 Pear-n-C ranberr y Jam, 142 organic compound, 60 pasteuriz ed egg whites, 224 pear pies, 46 organic farmers, 110 pastries, 157 Pear-P ineapple Colada J am, 144 organic fr uits, 121, 123 pastr y bag, 212 Pear-P ineapple Colada P reser ves, 144 oriental persimmon, 194 pastr y br ush, 215 P ear P reser ves, 140-41 ornamental, 238 Pavé aux marr ons, 195 pears, 64, 118, 135, 140-44, 146, 161, ornamental tr ee, 110 paving stones, 195 202, 225, 232 ‘O ronul ’, 120 P. capitatum , 167 pear wine, 131

278 A THE JAMLADY COOKBOOK pecan dust, 48 97-98, 115, 122, 163, 165-66, 170, peach pie, 48 pecan halv es, 178 172, 177, 185, 197, 204-8, 231, 233-34, pear pies, 46 pecans, 110, 191-93, 222 238-39 Persimmon P ie, 195 pectin, 29, 36, 38, 45, 50-51, 56, 62, 74, char ts, 19, 233 pie constr uction, 86 76, 85, 98, 107-8, 115, 141, 161, concerns, 58 pie filling, 86 169, 177, 198-99, 207, 225 in a safe range, 233 pie fillings, fr oz en, 48 by w eight, 172 issue, 234 pie r ecipes, 86 chains, 29, 98 like-in-kind ex change, 62 quince pie, 110 content, 113 measur ements, 113 R egular P ie C rust, 48 inser t sheets, 82, 162 meter , 29, 115, 166, 170-72, 233-34 Sno wballs, 111, 123-24, 128, 215, lev els, 115 not low enough, 165 217 molecules, 29, 113 of completed butter , 234 P igeon P oint, 239 to set, 84 of completed pr oduct, 58 pigment of the blueberries, 97 Pedro Ximene z, 136 of squash, 170 Pimm’s C up N o. 1®, 135 peel, 96, 121, 123, 129, 137, 161, 167, of sw eet potatoes, 236 P impeltjens, 135 171, 182, 185 over 4.3, 186 P ina Colada J am, 145 Pelargonium , 161 papers, 29, 115, 234 P ina Colada “jams,” 134 Pelargonium capitatum , 161 range for a good jelling, 113 P ina Colada P ineapple P reser ves, 145 Pelargonium clubs, 161 scale, 98 Pindo palm, 207 Pelargoniums, 166 tables, 113, 234 Pindo-P alm F ruit Jam, 207 pepper marmalade, 167 testing, 234 P ine, Clara (“G a m m y ”), 187, 209 peppermint, 131 under 4.6, 174 P ine nuts, 68, 135, 163 extract, 184 variance in, 234 pineapple, 94, 109-10, 118, 124, 130, oil, 200 P hilippines, 204-5, 207 144-47, 156-58, 169-71, 173, 185, Peppermint Schnapps, 135 philodendr on family, 206 193, 198, 221 peppers, 87-90, 96, 169 philosophy of incr eased self-sufficiency , Pineapple and Rhubarb Conser ve, 158 in salsa, 233 239 pineapple guav a tree, 109 white pepper , 172 P hysalis alkekengi Linn., 84, 181 P ineapple J am, 146 per colation, 128 Physalis ix ocarpa , 181 Pineapple J am with Liqueur, 146 per fect color , 187 pickled elderberr y buds, 76 P ineapple Liqueur , 135 P er fect P reser v es, 72, 236 pickled peaches, 108 pineapple pr eser ves, 144-45, 156, 222 per forated disc rack, 24 pickled sour cherries, 46 pineapple quince, 110 per fumes, 123 Pickled W atermelon Rinds, 192 P ineapple-O range M armalade, 124 pericarp , 207 pickles, 24, 27-28, 98, 162, 169, 191 pink grapefr uit marmalade, 122 Pernod, 128, 135 Pickles and P reser v es, 37, 171, 195 pip bag, 110, 124, 179, 181, 186 perr y, 131 pickling, 137 Pipe Tree, 75 P ersia, 213 pickling salt, 28, 232 P ippinberr y Jam, 160 Persian E mpir e, 212 Picon Limon, 128 pips, 73, 186 Persica laevis , 102 Pidgin, 147 Pisco, 135 P ersica violacea , 102 P idgin cuisine, 147 P istachia, 135 persimmon, 194-95 pie-cherr y, 55 pistachio nuts, 135, 174 festiv al, 194 Pies and B etties, 45-47, 85, 161,194, Pistacia lentiscus , 68, 134, 206 leav es, 194 202, 204, 206 pits, 45, 52, 126 recipes, 194 A pple G enie P ie, 47 P itahaya (S panish), 199 Persimmons Frosting, 194 A pple P ie, 47 pith, 83 Persimmon M armalade, 194 D utch A pple P ie, 142 pitting machine, 45-46, 52 Persimmon P ie, 195 D utch G reen Tomato Pie, 47 pitting pr ocess, 46 Persimmon S auce, 194 F ifty-F ifty pie, 47 P lain A pricot J am, 119 Per uvian B ark, 130 Flaky S trawberr y Tarts, 217 plant-deriv ed sw eeteners, 60 pests or diseases, 110 G ooseberr y B row n B etty , 236 plant list, 206 Peterson, Mrs. M. E., 174, 176 Green Tomato Genie Pie, 47 plants, 126 Peterson ’s P reser ving, P ickling & C anning Green Tomato Pie, 47 Plum-Apple B utter , 228 Fruit M anual, 30-31 Ground Cherr y Pie, 86 P lum Cor dial, 127 petri dish, 55 Ground Cherr y P ie with M odified plumcot, 101 Pfaffia , 56 Food S tar ch, 87 Plummed Elder , The, 76 Pfaffia paniculata , 56 G uav a B row n B etty , 236 P lummed S trawberr y Jam, 80 P. G rav eolens , 167 Iced S no wballs, 111, 123 plums, 63-64, 70, 76-78, 80, 90, 101, P. gr av eolens x P. tomentosum , 167 Jamlady ’s N utty T opping, 48 114, 127, 131, 136, 225, 242 pH, 19, 29, 58, 82, 84, 86, 89, 91-93, Jamlady ’s S our Cherr y P ie F illing, 49 butter , 228

Index A 279 jam, 77 A uthentic Rhubarb P reser ves, 176 Loganberr y Preser ves, 153 jam with added pectin, 80 B anana P reser ves, 189 Loquat P reser ves, 206 pitted, 238 B ar-le-D uc P reser ves, 73 M aple and A pple P reser ves (S ee A pple pulp , 228, 238 beet pr eser ves, 163, 166-67 a n d M aple P reser ves), 215 tomatoes, 183 B err y - T ar t P reser ves, 157 M ango 43 P reser ves, 100 plunge, 107, 147, 179, 186-87 B lackberr y P reser ves, 153 M a n g o M arnier P reser ves, 100 pluot®, 101 ‘B lack M ission ’ Fig P reser ves, 68 M ango P reser ves with P ectin, 97, 100, P oir e ‘W illiams ’, 131, 135 B lack P lum P reser ves with X O 108 poisonous vines and berries, 81 B randy, 80 M ango P reser ves without P ectin, 98 P olygonum multiflor u m , 56 B lack Radishes P reser ves, 163, 165-66 M arionberr y P reser ves, 153 Pomarr osa, 238 B lueberr y P reser ve without A dded M arnier ’s Strawberr y P reser ves, 155 pome fr uit, 202 P ectin, 62 M arr ow M edley Preser ves, 170 pomegranates, 133 B lueberr y S ambuca J am P reser ves, 62 M elon P reser ves, 192 pomelos, 132 Calamondin Preser ves, 122 ‘ M or ello ’ pr eser ves, 141 Ponche, 135 Candied Persimmons, 194 M ulberr y P reser ves, 159 Poncio, 136 Carissa P reser ves, 204 N anaberr y P reser ves, 156 poor gene pool, 199 Cherr y Almond Preser ves, 53 Peach-Almond Preser ves, 60, 107 poppy-seed filling, 215 Cherr y G enie P reser ves, 53 Peach-Almond Preser ves with A dded poppy seeds, 166 Cherr y Vanilla Preser ves, 53 P ectin, 108 por k chops, 88, 228, 230 Classic S our Cherr y P reser ves with N o Peach G enie P reser ves, 108 Portuguese name for quince, 110 A dded P ectin, 52 Peach J am with V S O P B randy, 108 potato-based spirit, 136 Classic S w eet B ing Cherr y P reser v es Peach-P lum P reser ves, 70 potato candy, 218 with N o A dded P ectin, 53 Peach P reser ves, 70, 101, 107-9, 218, potatoes, 218 C rabb y A pricot P reser ves, 109 227 pots, 27 C ranberr y P reser ves, 64 Peach P reser ves with P ectin, 100, 108 potter y container , 129 Cranberr y P reser ves with G rand Peach P reser ves with V S O P B randy , pouches for steaming foods, 188 M arnier , 65 108 poulett, 101 ‘Damson’ Plum Preser ves, 80 Pear and A pple P reser ves, 140 poultr y eggs, 101 D o vyalis P reser ves, 204 pear honey, 140-41 pound cake, 78, 85, 100, 182, 194, 218 F eijoa and P each P reser ves, 109 Pear-P ineapple Colada P reser ves, 144 Pouteria campechiana , 202 F eijoa P reser ves, 109 P ear P reser ves, 140-41 po w der , 202 Fig and Rhubarb P reser ves, 68 Pina Colada P ineapple P reser ves, 145 po w der ed F igberr y P reser ves, 69 Preser v ed ‘G reengages ’ in S yrup , 80 brick-dust, 31 Fruit C up P reser ves, 189 Preser ved M elon Rind, 192 fr uit pectin, 50, 82, 108, 110, 177, 198 fr uit honeys, 140 Preserved Rhubarb , 176 ginger , 187 fr uit pastes, 37 Preser ved Whole Persimmons, 194 mastic, 206 “F ruitnic ” pr eser ve, 130 Q uince H oney, 110 spices, 27 G erman Four-Fruit P reser ves, 157 Raspberr y P reser ves, 151, 221 sugar , 194, 204, 217-19, 236 G inger ed P ear P reser ves d ’O range, Raspberr y-Rhubarb P reser ves, 148 P. persica , 102 140 R ed Tango Preser ves, 97 pr ebaked shells, 217 G ooseberr y P reser ves, 74, 217 Rhubarb-Kiwi Preser ves, 175 pr edominance of one fr uit, 106 Grand Kiwi P reser ves, 95, 191 Rhubarb-S our Cherr y P reser ves, 51 predominance of peaches, 106 G rapefr uit P reser ve, 123 R ussian B eet P reser ves, 167 pregnant women, 148 ‘G reengage ’ Preser ves, 81 Seedless B err y P reser ves, 66 pr ep water , 106, 189 Green Tomato Preser ves with G inger , Seedless M ulberr y-A pple P reser v es, pr escribed time, 19 183 159 Prescription for N utritional H ealing, 57 Ground Cherr y Preser ves or S auce Seedless Raspberr y and Rhubarb Preser v ed ‘G reengages ’ in S yrup , 80 with Lemon J uice, 85 Preser ves, 148 pr eser ved ginger , 171 Ground Cherr y Preser ves with A pples, Seedless Raspberr y-Rhubarb Ragtime preserved mamey, 238 85 Preser ves, 149 Preser ved M elon Rind, 192 Ground Cherr y Preser ves with Lemon Sliced Pumpkin Preser ves with G rand Preserved Rhubarb , 176 Zest, 84 M arnier , 174, 234 Preserved Whole Persimmons, 194 half-kiwi, half-strawberr y pr eser ves, 95 Sour Cherr y-Almond Preser ves, 52, Preser ve-F illed Coffeecake, 219 Jamlady ’s M ango G enie Preser ves, 108 66 pr eser ve lev el of sugar , 36 Jamlady ’s O riginal P each G enie Sour Cherr y “G enie ” P reser ves, 52 pr eser ve ratios of sugar , 157 Preser ves, 108 Spiced S trawberr y P reser ves, 155 pr eser ve r ecipes Kiwifr uit and S trawberr y P reser ves, 95 Strawberr y and P ineapple P reser v es, Apple and M aple P reser ves, 47, 66, Kiwi G enie P reser ves, 191 156 160-61, 224 K umquat Preser ves, 121 Strawberr y-B anana G ems, 155

280 A THE JAMLADY COOKBOOK Strawberr y-B anana P reser ves, 155 product expansion, 23 P urr e de M arr ons N atur el, 195 Strawberr y-C ranberr y P reser ves, 65 products pursuit of a passion, 39 Strawberr y-F ig P reser ves, 66 old, 211 put-ups, 35, 40 Strawberr y G ems or J ew els, 153 temperatur e, 23 P yrus communis , 138, 141 Strawberr y G enie P reser ves, 66, 155 product-sealing temperatur e, 23 P yr us p yrifolia , 138 Strawberr y - M ango P reser ves, 101 pr oduct specification sheets, 58 P yr us ussuriensis , 138 Strawberr y M int Preser ves, 155 “pr oper ” jam, 36, 96 Strawberr y-P each G enie P reser v es, proper r ecipe formulation, 171 quality pot or pan, 27 101 proper v acuum, 23 Q uar enta T res, 131 Strawberr y-P each P reser ves, 70 pr oprietar y liqueurs, 128 Q ueensland jelly plant, 207 Strawberr y-P each P reser ves with pr ostate irr egularities, 57 Q uetsch, 131, 133 G r a n d M arnier , 101 pr otr uding glass ridge, 31 Q uick and Z esty A pricot B utter, 240 Strawberr y P reser ves with A pples, 150 Prune B utter , 215 quick br ead, 169 Strawberr y-Rhubarb P reser ves, 157, Prune Conser ve, 185 quick desser t, 103 176 Prunelle, 131 quicker set, 227 Sw eet P otato P reser ves, 235 prunes, 77, 133, 185 quicker solution, 172 ‘T ayberr y’ P reser ves, 153 pitted, 215 quick oats, 219 Thimbleberr y Preser ves, 153 pr eser ves/butter , 215 quick r ecipe, 124-25 Tomato J ams and P reser ves, 178 Prunus, 101 quicker r ecipe, 241 Tomato Preser ves S piced with Prunus ar meniaca , 101-2 quince, 40, 85, 110-11, 114, 131, 136, Cinnamon, 187 Prunus ar meniaca var. mandshurica , 102 143, 202, 225 W atermelon M olasses, 192 Prunus ar meniaca var. pendula , 101 and ginger marmalade, 110-11 W atermelon Rind P reser ves, 192-93 Prunus ar meniaca x Prunus domestica , 101 conser ve, 110 pr eser ves, 35-38, 43, 51, 53, 65, 74, 83-84, Prunus cer asus , 55 honey, 110 95-96, 102, 107, 110, 113, 123, 126, Prunus domestica , 80 jelly , 110 132-34, 140, 145, 155, 157, 163, Prunus domestica Linn, 77 liqueur , 126 165, 169-70, 174, 185, 188-89, 197, Prunus mume , 101 marmalade, 110-11 202, 204-7, 213, 215, 217, 219, 221- Prunus persica var. nucipersica , 102 pie, 110 24, 236, 238 Prunus spinosa , 136 seeds, 110 low-sugar , 84 Prunus virginiana , 110 syr up , 110 old timer , 178 pr ussic acid, 111 quinine, 130 rhubarb , 32 Psidium cattleianum , 236 quino vic acid gly cosides, 199 traditional, 205 P sidium guajav a Linn., 236 with lemon peel, 84 P sidium spp ., 236 racks, 27 Preser ving and P ickling, 30-31 psoriasis, 56 radishes, 166 Preser ving, P ickling and C anning—Fruit puddings, 85, 141, 147, 194-95, 204, raisins, 47, 77, 83, 96, 98, 118, 121, 143, M anual, 31, 174, 176 206, 217 146, 149, 175, 178-79, 181-82, 185, Preser ving T oday ,, 195, 198 Puer to Rican Cookbook, 197, 238 187, 193 pr ess, 72, 161 Puer to Rico, 205, 238 Raki, 136 pressur e canning, 19, 26-27 pullets, 101 rambutan, 207 pr essur e cooker , 86, 115 pulp , 151, 238 range burner , 24 pr essur e-cooker method, 186 pulp-extraction juicing machine, 183 Raspail, F rançois Vincent, 136 pr ev ent fr ee zing, 64 pulque, 136, 197 raspberries, 49, 56, 103, 127, 131, 133, prickers, 196-97 pulv eriz ed, 207 137, 148-50, 153, 155, 157, 160, 228 prickly pear cactus, 196-98 pummelos, 2, 132, 135 butter , 151 juice, 197-98 pumpkin, 86, 173-74, 233-34 fr uits, 148 plant, 196 butter , 233-34 jam, 149, 151, 160, 217, 223 pulp , 197 pie, 173 leav es, 148 Prickly P ear-Lemon J elly, 198 pr eser ves, 98, 174 liqueur , 106 P rickly P ear V inaigr ette, 197 pulp , 234 lover, 153 P ride of the Kitchen, 96 purée, 234 plant, 148 pr oblano peppers, 89, 93 soup , 173 pr eser ve, 150 pr ocess, 19 uncooked, 174 preser ves without added pectin, 153 processing machine, 46 P umpkin B utter d’O range, 234 pulp , 59, 91, 104, 106, 148-49, pr ocessing punches, 204, 207, 238 151, 160 temperatur e, 23 P ur due U niv ersity, 190, 238 purée, 103-4, 148, 151, 156, 160 times, 25-27 purée, 91, 148-49, 151, 230, 234 seeds, 91 water , 73 pur e spirits, 128, 134 syr up or sauce, 151 pr ocessor , 189 Purim holiday, 213 Raspberr y-A pple J am, 160

Index A 281 Raspberr y G enie, 141 regular pectin, 49, 98, 104 R ochester R eformed Chur ch, 211 Raspberr y G enie-A ccor dion Cookies, R egular P ie C rust, 48 rock-maple, 206 66 regular po w der ed pectin, 139 R odier, Pierre Clement, 121 Raspberr y G enie Jam, 66 reheating, 225 rolled cake, 222 Raspberr y M armalade, 150 R eishi M ushr oom, 56 rolling boil, 25, 27 Raspberr y P reser ves, 151, 221 relativ e viscosity , 30, 113 rolling pin, 215 Raspberr y Ragtime J am, 149 Release™, 222 rolling water bath, 19, 23-25, 30, 233-34 Raspberr y-Rhubarb P reser ves, 148 relishes, 147, 162, 169, 171 ‘R o m a ’, 183 Raspberr y-S trawberr y Jam, 155 R e m y M artin X O S pecial Cognac F ine R omana S ambuca, 62, 128 ratafias, 126 Champagne, 130 R omance of J elly M aking, The, 32 rating scale, 120 R enee F leming, 103 R o m a n M int, 134 ratio of sugar to fr uits, 28, 35-37, 68-69, resin, 206 R ombauer , Irma S. 176, 211 96, 157, 227 resour ce cookbooks, 40 R ompope, 136 real jam, 36 restaurant supply stor es, 27, 58 R ondout V alley, 211 receptacle, 66 retor t, 23 R oot B eer Schnapps, 136 recessiv e trait, 103 Rheum r haponticum , 175 root cr ops, 166 recipes, 233 Rhodes, Mrs. T ara D anae, 194 root of a vine, 235 attached to the jar , 40 rhubarb , 32, 51, 68, 118, 136, 148-49, roots, 126, 132 ne w , 76 156-58, 175-78 root-tubers, 234-35 old, 127, 235 jam, 177 R osacea, 102 using alternativ e sugars, 116 juice, 93, 177 R ose, 140, 201 with uncooked fr uits, 56 mixtur e, 157 rose apple, 205, 238 red banana, 188 nutmeg, 177 rose family , 111, 202 red bell peppers, 167 taste, 177 rose geranium, 125 red clo ver, 57 Rhubarb and O range Conser ve, 175 leav es, 125, 162, 166 red currants, 157 Rhubarb and O range M armalade, 175 sugar , 47, 166 R ed F ire E ngine J elly, 92 Rhubarb-Banana Jam, 156 R ose Geranium-Orange Jelly, 125 red food coloring, 162 Rhubarb Canned Cold, 32 rose hips, 202, 231 Red Jamaica, 188 Rhubarb Conser ve, 178 Roselle, 207, 238 R ed M ango J am, 97 Rhubarb J elly, 177 concentrate, 207 red mulberries, 158-59 Rhubarb-Kiwi Preser ves, 175 infusion, 207 red onion, 92, 165 Rhubarb Liqueur, 136 plant, 207 R ed O nion Jam, 165 Rhubarb M armalade, 175 R oselle J elly , 207 R ed O nion J a m A ppetiz er, 165 Rhubarb M int Chutney, 177 rosemar y, 82, 125, 161, 166, 172, 201 Red P epper M armalade, 169 Rhubarb-Nutmeg J am, 178 rose petals, 162 red peppers, 167, 169 Rhubarb-Pepper J elly , 93 rosin, 31 skins, 169 Rhubarb-S our Cherr y Preser ves, 51 R osolio, 134 red plum, 78 Rhus glabr aLinn., 208 Roundleaf ser viceberr y, 207 red raspberries, 156-57, 159 Rhus trilobata N utt., 208 rowanberries, 110-11, 127, 131, 136 red raspberr y-cherr y jam, 218 ribbon, 148 fruits, 111 red sorr el of G uinea, 238 Ribes genus, 74 jelly , 111 Red S panish banana, 188 Ribes hir tellum , 74 wine, 111 red sw eet peppers, 92 Ribes nidigr olaria , 74 ro yalty , 73 R ed T ango Jam, 97 Ribes nigr u m x hir tellum , 74 rubber seal, 25, 30-31, 115 R ed Tango Preser ves, 97 Ribes uv a-crispi , 74 rubbing alcohol, 115 Red W ine and T arragon V inegar-P rickly ribs, 88 Rubus ar cticus , 134 P ear V inaigr ette, 197 rice, 223 R ubus chamaemor us , 134 reduce bleeding, 139 rice pudding, 160 R ubus idaeus Linn., 148 reduced-brine-lev el jars, 28 rich cr eam, 73 Rubus occidentalis , 49 red wine vinegar , 90-92, 94, 147, 163, ridged-wafer cookie, 212 R ubus phoenicolasius , 49 165, 231 Riesling, 201 rub y grapes, 83, 198 refer ence to spirits, 128 rind, 36, 146, 192-93 rub y por t, 136, 201 refrigerated condition, 209 of lemon, 234 R ue family , 123 “refrigerate only ” of watermelon, 193 rule of thumb , 234 pr oduct, 185 pr eser ves, 193 rum, 62, 123-24, 126-27, 134, 137, 144, recipe, 235 ripeness, 113, 123, 157, 197-98 197, 223 refrigerating, 59, 78, 186, 234 Riv erbank or F rost G rape, 81 and berries, 70 regional pr oducts, 126 R. nigr um x hir tellum , 74 extract, 62, 223 regular filling r ecipes, 86 roast beef dinner , 96 flavored sponge cake, 223

282 A THE JAMLADY COOKBOOK flav oring, 213 B lueberr y-A pple, 230 sedativ e effect, 123 soaked raisins, 218 desser t, 45, 54, 148, 228 seedless berries, 148 rumberr y, 205 E lderberr y-A pple, 228 Seedless B err y P reser ves, 66 R umraisin and C uraçao Liqueur , 100 hollandaise, 181 seedless jams, 219 R um raisins, 127 ice-cream, 52-53 Seedless M ulberr y S yrup , 159 R ums, 136 Lemony Raspberr y, 103, 153 Seedless M ulberr y-A pple P reser ves, 159 runny pr eser ves, 217 M altaise, 181 Seedless Raspberr y and Rhubarb J am, russetish-skin, 138 multifr uit, 76 148 R ussian apricot, 101 pasta, 195 Seedless Raspberr y and Rhubarb R ussian B eet P reser ves, 167 Persimmon, 194 Preser ves, 148 R ussian J ewish tradition, 163 raspberr y, 151 Seedless Raspberr y M arnier J am, 150, R ussian mulberr y, 158 Spiced P lum I ce C ream, 78 212 R ussian tea, 28 Strawberr y Ice C ream, 155 Seedless Raspberr y-Rhubarb Ragtime rutabaga, 172 with cheese, 196 Preser ves, 149 R utaceae, 123 sautéing, 197 Seedless Raspberr y-S trawberr y Jam, 157 R WB, 23, 26, 86, 115, 166, 186, 233-35 sauterne, 201 seeds, 103, 106, 111, 148, 150-51, 166, temperatur e, 73 sav or y, 200 185 rye whiskey, 133 scalding, 185 re m o val, 73, 96 scales, 172 segments, 206 Sabra, 129, 197 scallop squash, 169 self-pollination, 102 saccharin, 60 scar city , 165 self-rising flour , 66 safety, 32, 96, 233-34 scarlet berr y, 238 semi-seedless jams, 148 saffr on, 166 scented leaf , 161 Semi-seedless Raspberr y G enie Jam, 150 sage, 82-83, 161, 163, 166, 172, 200 Schizandra berries, 56 September, 194 leav es, 165 Schizandr a chinensis , 56 serrano peppers, 92, 94 sago, 59, 147 schnapps, 132 serrated blade, 96 bread, 147 Schoonmaker, Doris P., 213 Serviceberr y J am, 207 palm tr ee, 147 Schoonmaker, Grace G., 124 set, 36, 45, 50, 62, 98,108, 113, 121 pith, 147 science pr oject, 233 unset, 116 Sakakaw ea buffaloberr y, 202 scientific methods, 234 unset hot pepper jelly , 116 Salacca zalacca , 199 scientific name distinction, 102 unset jam, 45 salads, 188, 207 scientist, 196 Settlement Cookbook, The, 196, 211 dr essing, 116 Scitamineae (O rder), 49 set up , 88-90 Salangane swallo w , 202 scitamineaeous plants, 49 Sèv e d ’ O r, 136 salicylic acid, 30 scones, 122, 140, 145, 175 sev enth centur y, 212 salmagundi, 197 scotch, 131 Sev enty F iv e R eceipts for P astr y Cakes, salmonella, 224 Scottish drink, 129 127 salt, 96, 98, 193, 212, 217-19, 221-24 Sco ville H eat U nits, 87 Seville M armalade, 123 salv age jam, 43, 97 Sco ville-O rganoleptic Test, 87 Seville oranges, 121, 123, 133 Sambuca, 136 S c o ville, W ilber , 87 shaddock, 132 Sambucus canadensis , 75 scrambled eggs, 196-97 Shaddock, P hillip, 132 Sambucus nigr a, 75 seafood, 197 Shakers, 163 Sambucus nigr a Linn, 75 Sea grape, 208, 238 jelly , 163 sampler bottles, 130 jelly , 208 shallots, 27, 165, 173 samting, 147 seal, 19, 26, 59, 235 Shalom, B en, 129 sandwich, 213 burner gas range, 24 Shar vy, B en, 239 ‘Sanguinelli ’, 181 by RWB, 201 sheep sorr el, 57 Santa Clara R ompope, 136 by steam, 23 sheet test, 236 Santo D omingo apricot, 238 in a pr essur e cooker , 23 shelf life, 63, 80, 104, 117, 190 S an T ropique, 134, 144 in the dishwasher , 23 Shepher dia argentea ‘Sakakaw ea’, 202 sapodilla, 204 in the o ven, 23 sherbet, 194, 204, 208 fr uit, 204 methods, 23 sherr y, 123, 136, 172, 201 leather , 204 temperatur e, 23 Shifras, Ovid, 173 Saskatoon, 208 wax, 31 shor tening, 217, 224 saucepan, 191, 199 with hot paraffin, 119 shor ter cooking time, 227 sauces, 46, 161,194, 207, 223, 228 with lead, 32 siamelo, 124 A pple-E lderberr y, 228 sea v egetables, 202 Siberian G inseng, 56 Apple-Raspberr y, 228 secr et formulas, 126, 134, 137 siev e, 37, 110, 148, 159, 197, 225, 233 applesauce, 46, 228 secr et r ecipe, 132 silkworms, 158

Index A 283 industr y, 158 Sour Cherr y G enie J am, 54 Spr y, 209, 211 mulberr y, 158 Sour Cherr y “G enie ” Preser ves, 52 “S pry-b y-E ye” Cookies, 209, 211 silv er flakes, 131 Sour Cherr y Jam, 45, 213 squash, 170, 173 simple sugars, 29 Sour Cherr y-S trawberr y Jam, 54 pr eser ves, 170 simple syr up , 135 sour cr eam, 221, 224 squash exper t, 173 simple tendrils, 81 souring agent, 36 squawberr y, 208 single quinta, 136 sour milk, 218 Sri Lanka, 207 Sint M aar ten, 70, 133 Soursop , 208, 239 stains, 81, 158 Sioux E mpir e F air, 148 sour-sour , 207 stainless steel, 27 size #1, 120 South America, 199 pan, 176, 189 size #2, 120 Southern F ox G rape, 81 pH pr obe with ISFET silicon chip pH size #3, 120 South F lorida, 204 sensor , 171 size #4, 120 South V ietnam, 207 standar d of identity for jams and jellies siz e of the jar , 26 spaghetti boiler , 25 (21CFR 150), 38 skim, 88 Spain-gr own Clementines, 120 star anise, 94 skins, 107, 179 Spanish cultiv ars, 120 star cookie cutters, 215, 217 Sliced Pumpkin Preser ves with G rand Spanish oliv es, 89 star fr uits, 202 M arnier , 174, 234 Spanlish, 147 S tar k B rothers N urseries, 190 S liv ovitz, 136 spearmint, 82, 109, 201 star-wor thy pr oduct, 69 Sloe berries, 136 oil, 200 state-fair r ecipe, 162 Sloe G in, 136 special fav orites, 215 state of T exas, 196 SM, 20, 141, 155, 189, 225, 232, 238 special jam, 157 state of W ashington, 126 small batch, 125, 140, 194, 198 Sphaer ococcus compr essus Ag., 202 state plant, 196 small-to wn r ecipes, 62 spice bag, 77, 122, 124, 126, 230, 235 steam, 163 Smallwood Museum, 188 Spiced F ruit C up J am, 189 steamed puddings, 127 smoked salmon, 224 Spiced I talian P rune-P lum B utter, 242 steamed rice, 223 smoothie, 205 Spiced “N o-S ugar ” E lderberr y Jelly, 76 steam-jacketed cooker , 232 smooth pr eserve, 36 Spiced Pear M armalade with G rand steam juicer , 72, 81, 83 smooth skin, 102 M arnier , 144 ster oidlike compounds, 57 smooth spr eads, 37 Spiced P lum B utter , 238 Stevia rebaundiana , 60 smooth sumac, 208 Spiced P lum I ce C ream S auce, 78 stevioside, 60 snack fr uits, 53, 121 Spiced P lum J am, 77-78 ste w , 197, 236 Snake F ruit, 199 Spiced Rhubarb J elly, 177 quince, 110 sno w , 224 Spiced S trawberr y-B anana B utter , 242 St. H allv ard, 136 Sno wballs, 124, 128, 215, 217 Spiced S trawberr y P reser ves, 155 sticky dough, 219 Sno w-whipped Cream, 223 Spiced Tomato-Lemon Peel Conser ve, stiff jelly , 28 soda, 221 182 stimulant, 227 soft jelly , 28 Spiced T omato M armalade with Raisins, stir-fr y, 121, 173, 197 soft-side set, 182 181 Stocking U p, 37, 49 Solanum betaceum , 181 Spiced Tomato-P ineapple Samting, 147 stomach distr ess, 190, 193, 238 soluble solids, 38 spice mixtur e, 94 stone fr uits, 101 sorbet, 82, 197 spices, 27, 87, 126, 137, 147, 149, 181, Stone Ridge, N ew Yor k, 187, 209, 211, 215 sorbier , 131 187, 227, 231, 234-35 stones, 52 Sorbus scopulina , 111 for pumpkin butter , 234 Stonsdor fer, 136 sorghum, 161 old, 27 storage, 29, 66, 69 sorr el, 207 steeping spices, 166 sto ve, 225 soup , 194-95, 202, 206 spinach juice, 80 straightneck squash, 169 base, 171 spines, 196 strain, 179 Curried P umpkin-Apple Soup, 173 spirits in jams, 126 strainer , 75, 199 stock, 169 spoilage, 27 strawberries, 49, 54, 56, 65-66, 69-71, sour cherries, 43, 45, 49, 51, 54-56, 156- sponge cakes, 222, 224 80, 95, 101, 131, 150, 153, 155-57, 57 batter , 222 176-77, 189, 222, 238, 242 pr eser ves, 217, 222 recipes, 222 Strawberr y and C ranberr y Jam, 65 trees, 52, 55 spoons, 141 Strawberr y and P ineapple P reser ves, 156 vinegar , 46 spoon sw eets, 140-41 Strawberr y-B anana G ems, 155 wine, 201 spor t, 188 Strawberr y-B anana P reser ves, 155 Sour Cherr y-Almond J am, 51 sprays, 121, 124 strawberr y br ead, 221-22 Sour Cherr y-Almond Preser ves, 52, 66 spr eads, 35 Strawberr y B read with F resh S trawberries, Sour Cherr y-A pple Almond J am, 55 spritz cookies, 107, 212-13 222

284 A THE JAMLADY COOKBOOK Strawberr y B utter , 238, 242 sugar ed syr ups, 31 Switz en plum, 133 Strawberr y Conser ve, 71, 150 sugar fr ee, 57-59, 142, 155 symbolic, 213 Strawberr y-C ranberr y P reser ves, 65 A pple-Raspberr y Jam, 59 synthetic (ar tificial sw eeteners), 60 Strawberr y-F ig P reser ves, 66 jam, 36, 57, 70 syrups, 86, 110, 158, 161,194, 196, 206-7 strawberr y gelatin, 162 “jam,” 36, 58, 143 chokecherr y, 110 Strawberr y G ems, 153 pectin, 49 grenadine, 125, 133 strawberr y genie jam, 217 Sour Cherr y Jam, 49 passionfr uit , 207 Strawberr y G enie J am #1, 70 spr ead, 36 quince, 110 Strawberr y G enie J am #2, 71 sugar-maple, 206 raspberr y, 151 Strawberr y G enie P reser ves, 66, 155 sugar watchers, 184 Seedless M ulberr y, 159 strawberr y guav a, 236 sulfur compounds, 27 syr upy jelly , 28 Strawberr y Ice C ream S auce, 155 suma, 56, 199 systemic candidiasis, 200 strawberr y jam, 150, 217-18 infusions, 57 Syzygium ar omaticum , 236 Strawberr y Jam B read, 221 shots, 57 Syzygium jambos (L.) Alston, 205 strawberr y jam with oil of cinnamon, 71 Sumac, 208 Strawberr y Jew els, 153 Sumac J elly, 208 T abasco, 183-84 strawberr y-kiwi, 133 Summer in a J ar: M aking P ickles, Jams & table sugar , 57 Strawberr y - M ango P reser ves, 101 More,150, 233 tafia, 126 Strawberr y M armalade, 150 summer plum, 77 T akemoto, T ., 56 Strawberr y - M int F reezer Jam, 56 summer squash, 169 T amara, 137 Strawberr y M int Preser ves, 155 marmalade, 169 tamarillos, 181, 225 strawberr y mixtur e, 157 sun, 196 tangelolo, 124 Strawberr y-P each G enie J am, 71, 101 sun-dried br ead, 147 tangerine, 121 Strawberr y-P each G enie P reser ves, 101 Sunshine J am, 104 liqueur , 137 strawberr y-peach jam, 69 superheat, 225, 238 peel, 131, 137 Strawberr y-P each P reser ves, 70 suppliers of food star ches, 58 Tango J am, 97, 156 Strawberr y-P each P reser ves with G rand sur eau (elderberr y), 131 tangor , 124 M arnier , 101 sur face ar ea, 28, 80, 172 T apio, 137 strawberr y pr eser ves, 51, 70, 101, 150, sur face tension, 165 tapioca, 49, 58, 86 153, 155, 217-18, 221, 223 Surinam cherr y, 205 tara vine, 190 Strawberr y P reser ves with A pples, 150 Sutherland, J oan 103 tarragon, 172, 200 strawberr y purée, 238 swallo w , 202 tar t apples, 59, 115, 161, 217, 227-28, strawberr y-raspberr y pr eser ves, 153 sw eet apple chutney , 36 230, 232, 234 strawberr y recipe, 105 sw eet cherries, 53, 55 tar t cr ust, 217 strawberr y-rhubarb jam, 217 Sw eet Cherr y Jam, 55 tar t cultiv ars, 204 Strawberr y-Rhubarb P reser ves, 157, 176 sw eet chestnuts, 195-96 tar t fr uit, 175 strawberr y-tar t maker , 60 sw eet cultiv ars, 204 tar t gr een apples, 160 strawberr y tar ts, 215 sw eet dishes, 206 tar tlets, 215 strawberr y tomato, 84 sw eetener , 59, 118, 230 tar tness, 74, 230 stray pits, 52 fruit juice, 58 tar trate cr ystals, 28 Strega, 137 honey, 57 tar ts, 110, 157, 174, 195, 212, 215, 218, St. Rémy F ontainebleau, 137 no-calorie sw eetener , 58 227, 239 str ess, 57 no-sugar sw eetener , 60 constr ucted, 217 S t. T r opique, 136 sw eet jam, 43 F laky S trawberr y, 217 sugar , 68 sw eetness, 60, 225 Iced S no wballs, 111, 123 stuffed pickle, 87 sw eet orange, 123, 132 neatnik, 217 styptic, 194 marmalade, 38 old-fashioned, 217 subspecies, 102 peel, 123 shells, 217 substituting, 60, 211 Sweet P otato B utter , 235 sno wballs, 111, 123-24, 128, 215, subtr opical ar eas, 207 sw eet potatoes, 234-35 217 succulents, 196 candy, 218 unbaked tar t shells, 217 sucr ose, 57, 60, 206 paste, 235 Tar zan, 199 sugar , 29, 98, 103, 136, 157, 206, 211-13, Sw eet P otato P reser ves, 235 tawny por t, 136 217-18, 221-24, 227 sw eet r ed peppers, 169 taxon, 102 apple, 208, 239 sw eet sauce, 223 ‘Tayberr y’ P reser ves, 153 bo wls, 161 sw eetsop , 208, 239 TB, 56 crystals, 131 swim bladders, 58 tea, 56, 63, 76, 121, 123, 148, 161, 194 incr eases, 227 swiss-cheese plant, 206 blends, 148 lev el of , 146 Switch M ethod, 20, 141, 153, 189, 225, 228 liqueurs, 137

Index A 285 technically not jams, 59 seeds, 96 true cinnamon, 47 technique, 76, 97, 139 skins, 182, 187 sticks, 98, 142 M m e . B rassar d ’s 72 yellow , 183, 186-87 true jam, 36 temperatur e, 212 Tomato Genie Butter, 231 true plum flav or, 77 fluctuations, 23 Tomato-Ginger Jam, 187 true yam, 235 template, 212 Tomato Ginger Jelly, 185 T uaca, 137 tender jelly , 37 tomato-ginger pr eser ves, 185-86 tuber ous-r ooted prickly pear , 196 tendrils, 81 Tomato J ams and P reser ves, 178 tumor-cell melanomas, 56 T ennessee, 221 Tomato J elly, 183 tumors, 200 T equila, 136-37 tomato-lemon jelly, 183 tunas, 197-98 terpenoid gr oup , 60 Tomato M armalade with G olden or D ark T urgeon, Charlotte, 217, 224 terpineol, 123 Raisins, 179 tur key , 65 terracotta pots, 196 Tomato Mint Jelly, 184 sandwich, 65 test batch, 185 T omato-P ineapple R elish, 147 stock, 173 test cakes, 212 Tomato Preserves Spiced with Cinnamon, stuffing, 195 T exan wild marr ow , 169 187 T ur kish rhubarb r oot, 57 T exas M ulberr y, 158 T o m m y A tkins, 97 turmeric, 166 textural inconsistencies, 105 tongue as the tester , 87 tw enty-first centur y, 76 Thailand, 207 tonics, 56, 131 tw enty-sev en-herb and spice formula, 129 Thanksgiving, 166 tonka beans, 133 types of flours, 224 thermal pr ocessing, 23 toothaches, 236 types of orange, 123 thickeners, 26, 58, 80, 86, 147 top cr umb cr ust, 47 types of peach, 102 thicket-forming shr ub , 55 toppings, 217 types of vinegar , 163 thick pr oducts, 24 ‘T oracco ’, 181 thick syr up , 37 tor te, 195 ugly fr uits, 121 Thimbleberr y P reser ves, 153 tor te cake, 100 ulcers, 63, 200 thimbleberr y pulp , 149 tor tilla wraps, 91 U lster Co ., N ew Y or k, 62 thr ush, 194 T otal®, 221 umbr ella-shaped stems, 75-76 thumbprint cookies, 55, 157, 182, 209, tough jelly , 28 umkokolo, 204 211, 215, 219 tough-skin pr oblem, 167 umkolo, 204 recipe, 209, 212 toxic, 84-85, 196 Uña de G ato, 199 thyme, 82-83, 163, 201, 233 tr ee-ripened persimmons, 194 unappr eciated r ecipe, 235 Thyme and Grape Jelly, 83 tree tomatoes, 181 U ncaria tomentosa , 199 Thyme Liqueur, 131 Tremontis Liquor e di M irto, 134 U ncooked A daptogenic S our Cherr y Ja m Tia M aria, 133, 137 tr endy r ecipes, 162 with Agar Agar , 56 tiramisu, 132-33, 196, 204 triangle cookies, 213 uncooked 9” pastr y shell, 195 Tobago, 239 trifles, 151, 153 underr esear ched fr uit, 197 tofu, 197 Trimbach Liqueur de F ramboise, 137 underripeness, 53, 144, 157 tomatillos, 114, 181 Trinidad, 239 underripe fr uits, 29, 82 Tomato-Basil Jelly, 184 T riple-B err y J am, 156 jostaberries, 74 Tomato B utter, 231 triple fr uit pr eser ves, 76 peaches, 107, 146 tomato-citr on conser ve, 178 tripling r ecipes, 28 sour cherries, 54 Tomato-Citr on Conser ve with Pecan tropical America, 235 unfamiliar fr uits, 239 H alv es, 178 tropical American tr ee, 204 unflav or ed gelatin, 57, 82 Tomato Conser ve with E nglish and B lack tropical and subtr opical r egions, 66 unfr esh fr uits, 28 W alnuts, 179 tr opical apricot, 204 Unicum Z wack, 137 tomatoes, 96, 114, 147, 167, 179, 182-83, tropical bush, 204, 238 unique 185-87, 225 tropical combination, 193 ingr edients, 148 and apple butter , 230 Tropical Conser ve, 192 pr oducts, 24 butters, 227 tropical ev ergr een tr ee, 236 vegetables, 239 jam, 184 tropical fr uit, 129, 146, 188, 202, 204, unripe fr uits, 52, 84, 114 “jam,” 36, 184 206, 238 gr ound cherries, 85 juice, 183-85 Tropical F ruit Cookbook, 198 mangos, 87 marmalade, 127, 181 tropical guav a desser t, 236 red currants, 73 meats, 94, 147, 178-79, 181-83, tr opical rainfor est, 206 unsanitar y jelly-dispensing habits, 28 185, 230-31 tropical r egions, 236 unsealed, 26 preser ves, 178-79, 185, 187 tropical tr ee, 227 hot jam, 88 purée, 182, 187 tr opical vine, 235 unusual sauce, 181 troublesome fr uits to peel, 110 fruits, 137

286 A THE JAMLADY COOKBOOK jams, 96 165, 172, 197, 217, 230, 233 white, 30 plants, 202 V ine G rape family , 81 w eep , 81, 98, 175, 178, 183 pr eser ves, 211 vines with tendrils, 81 jelly , 28 u-pick farms, 74 vintage por t, 136 pot, 171 urinar y tract infections, 57 violet, 135 juices, 95, 170 USDA, 23 extracts, 128 marr ow , 171 Ussuri pears, 138 flav ored, 131 with sugar , 51, 182 uterine muscle tissue, 148 V iolet ‘Chojur o’ Pear J am, 139 W est African F our-F ruit Jam, 156 viral infections, 56 W estern ser viceberr y, 208 V accinium genus, 63-64 viscometers, 30, 113 W est Indies, 204, 207, 239 Vaccinium macr ocarpon , 64 homemade, 30 wheat flour , 224 V accinium o xycoccos , 64 viscosity , 30, 113 whipped cr eam, 196, 236 V accinium vitis-idaea , 64 vissinada , 141 whipping cr eam, 173, 221 vacuum seal, 23, 25 V issino G lyko , 141 whiskey, 47, 123-24, 129, 133, 137 ‘V alencia ’ orange, 121, 175 visual effect, 186 Whiskey M armalade, 124 V alencia O range M armalade, 109 V itaceae family , 81 White B utter Cream I cing, 217 V an der H um, A dmiral, 137 vitamin C, 46, 121, 181 white por t, 136 V andermint, 137 crystals, 46, 97, 151, 239 white wine vinegar , 88-89, 91, 93-94, 230 vanilla, 128, 133, 135-37, 177, 194, 212-13, po w der , 46, 239 whole-egg r ecipes, 222 217, 218-19, 221, 223 vitamin P, 123, 181 whole-grain wheat and br own-rice flakes, extract, 53, 221 vitamins, 57, 115, 123, 188, 196 221 flavored baked goods, 55 vitamin supplement, 46 whole wheat br eads, 160 flav oring, 53 Vitis , 81 whole wheat flour , 215 ice cream, 182 V itis aestiv alis , 81 w h o r tleberr y, 63 liqueur , 136 V itis labr usca Linn., 81 wide-mouth canning ring, 215 vanilla bean, 55, 130 Vitis labr uscana Bailey , 81 wildcraft, 40, 75, 81-82, 85 extractiv e, 53 V itis r otundifolia , 81 wild fig tr ee, 66 V anilla planifolia Andr., 53 V itis vinifer a , 81 wild fr uit, 110 vanilla pods, 53, 55, 131, 166, 235 Vitis vulpina Linn, 81 black raspberries, 156 vanillin, 53 V . myr tillus, 63 celer y, 176 varak, 131 vodka, 123, 127, 133, 135-37 cherr y, 110 variables, 149 Vogelbeer , 131 strawberr y, 131 variation, 170, 187 V on W elanetz Guide, The, 195 wild grapes, 81-83 of a species, 102 V . pennsylv anicum , 63 jam, 232 with salting, 193 VSOP, 108, 130 jelly , 81-82 varieties, 102 juice, 82 of apples, 234 waffles, 117 wine, 81 of oranges, 123 W allbanger , H arvey, 132 wine jelly , 81 of pepper , 167 walnuts, 48, 77, 83, 110, 129, 131, 135, W ild G rape P ar ty M eatballs, 82 V . canadensis , 63 146, 167, 179, 191-92 wildlife, 188 V. corymbosum, 63 meats, 185 W ild R ose J elly , 162 vegetable, 163, 196 waltonfeed.com, 58 ‘W illiam ’ pears, 135 and fr uit combination, 165 W arwarsing, N ew York, 175 W illing W orkers S ociety of the M ethodist aspics, 202 wash or pr ep water , 177 E piscopal Chur ch, 175 in pr eser ves, 163 watchdog, 233 W ilmette M arket, 66, 166 marr ow , 169 water , 199, 217, 233 W ilton ’s Cookie T ree Kit, 217 oil, 222 evaporation, 227 wine, 37, 66, 123, 134, 136, 158, 199, shor tening, 211 of the same temperatur e, 25, 29 201, 206, 224 Vegetable M arrow Jam, 171 water-bath canner time, 26 fr om elderberries, 126 “V egnic J ams,” 56 water cr ess, 57 jelly, 136, 201 vendor , 138, 233 watermelon, 192-93 raspberries, 49 vent hole, 217 and melon jams, 193 wineberries, 49, 149 Vermont Marries Georgia Jam, 117 rind, 193 winemaking pr ocess, 111 vermouth, 129 W atermelon M olasses, 192 winter cherr y, 84 Ver veine du V elay E lixir, 137 W atermelon Rind P reser ves, 192-93 winter squashes, 169 V ictor , Mrs., 73, 80 wax, 30 W ithania somnifer a, 56 V ietnam, 205 paper , 236 W oman’s Exchange CookBook, The, 235 Villa M assa Liquor e di Limoni, 134 peppers, 169 W oolwor th, B. F., 96 vinegar , 36, 47, 62, 89, 96, 147, 163, seal, 23, 186 W oosley, C.H.,156

Index A 287 W orcestershir e sauce, 147, 224 yeast, 166 zinfandel, 201 wormwood, 128 dough, 215 Z ingiber officinale , 140 wounds, 194 yellow pear tomatoes, 185 “zipper ” skin, 120 w w w .cr fg.org., 239 yogur t, 141, 160, 170 Z izyphus jujube , 239 yolk, 128, 211-13, 222-23 Z izyphus mauritiana , 205 X O brandy, 80 yolk cookies, 212 zones 5-8, 101 XO E xtra, 130 Yonique, 239 zucchini, 162, 169-71, 173, 197 jam, 169 Y afa, 129 ‘Z anzibar ’ chilies, 87 marmalade r ecipe, 170 yagtao, 190 Z espri G old Kiwifr uit, 190 pr eser ves, 171 yam, 235 zinc, 27 pr eser ves with the skins, 171

288 A THE JAMLADY COOKBOOK