Frau Schmidt preferred the larger “purple” ground cherries, which, when preserved, greatly resembled “Guava” jelly in flavor.

“WUNDERSELDA” MARMALADE

This was composed of 2 quarts of the pulp and juice combined of ripe Kieffer pears, which had been pared and cored, (Measured after being run through a food chopper.) The grated yellow rind and juice of five medium-sized tart oranges, and 6-1/2 cups granulated sugar.  Cook all together about forty minutes, until a clear amber colored marmalade.  Watch closely and stir frequently, as the mixture scorches easily.  This quantity will fill about twenty small jelly tumblers.  If the marmalade is to be kept some time, it should be put into air-tight glass jars.

The recipe for this delicious jam was original with the Professor’s wife, and Fritz Schmidt, being particularly fond of the confection, gave it the name “Wunderselda,” as he said “’twas not ‘served often.’”

AUNT SARAH’S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core and seeds removed, or small sweet Seckel pears may be pared.  Left whole, allow stems to remain, weigh, and to 7 pounds of either variety of pear take one pint of good cider vinegar, 3 pounds granulated sugar, a small cheese cloth bag containing several tablespoonfuls of whole cloves and the same amount of stick cinnamon, broken in pieces; all were placed in a preserving kettle and allowed to come to a boil.  Then the pears were added and cooked until tender.  The fruit will look clear when cooked sufficiently.  Remove from the hot syrup with a perforated spoon.  Fill pint glass jars with the fruit.  Stand jars in a warm oven while boiling syrup until thick as honey.  Pour over fruit, in jars, and seal while hot.

PEACH MARMALADE

Thinly pare ripe peaches.  Cut in quarters and remove pits.  Place peaches in a preserving kettle with 1/2 cup of water; heat slowly, stirring occasionally.  When fruit has become tender mash not too fine and to every three pounds of peaches (weighed before being cooked) allow 1-1/2 pounds of granulated sugar.  Cook sugar and fruit together about three-quarters of an hour, stirring frequently, until marmalade looks clear.  Place in pint glass, air-tight jars.  Aunt Sarah always preferred the “Morris White,” a small, fine flavored, white peach, which ripened quite late in the fall, to any other variety from which to make preserves and marmalade.

AUNT SARAH’S GINGER PEARS

4 pounds of fruit. 2 lemons. 1/4 pound of ginger root. 4 pounds of sugar. 1 cup water.

Use a hard, solid pear, not over ripe.  Pare and core the fruit and cut into thin slivers.  Use juice of lemons and cut the lemon rind into long, thin strips.  Place all together in preserving kettle and cook slowly one hour, or until the fruit looks clear.  Should the juice of fruit not be thick as honey, remove fruit and cook syrup a short time, then add fruit to the syrup.  When heated through, place in pint jars and seal.  This quantity will fill four pint jars and is a delicious preserve.