Kansas Preserves with Sorghum Syrup Recipe

This Kansas Preserves with Sorghum Syrup Recipe comes from the August 1910 issue of The Farmer’s Wife magazine.


| March 2013



The Farmers Wife Cover

“The Farmer’s Wife Canning & Preserving Cookbook”, edited by Lela Nargi, is a great resource for the farm wife, the new mother, the suburban transplant; it’s brimming with the magazine shared recipes that made the kitchen sing and the family sigh with contentment.

Cover Courtesy Voyageur Press

The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly—it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from The Farmer’s Wife magazine. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook (Voyageur Press, 2009), like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.” The following recipe comes from the section, “Other Preserved Fruits and Fruit Products.” 

You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook. 

Kansas Preserves with Sorghum Syrup Recipe

The flavor of this preserve might be too strong and bitter for some palates; additionally, there is no recommended processing time for the mixture. Therefore, make this preserve in a small batch and store in the refrigerator, using up within a week.

1 pt. light sorghum syrup
1 tbsp. fresh butter
1 tsp. minced fresh ginger root or ground ginger
1 tsp. ground cinnamon
1 tsp. lemon peel, chopped fine
1 tsp. orange peel, chopped fine
2 peach leaves (optional)
wild plums, pieplant (rhubarb), crabapples, or any native fruit
2 c. sugar, heated in oven

Boil light sorghum syrup very rapidly for 15 minutes, being careful not to let it scorch by lifting the pan from the fire when it boils up. Add, for each pint of syrup, 1 tbsp. of fresh butter.  Tie in a thin, muslin cloth a teaspoon each of grated ginger root or ground ginger, cinnamon, lemon peel, orange peel, and two peach leaves. Boil up then add wild plums, pieplant (rhubarb), crabapples, or any native fruit, and 2 c. of sugar heated in the oven. Boil rapidly until the fruit is tender, about 20 minutes.  Pack hot in hot, sterilized jars, seal, and store immediately in refrigerator, using within a week to 10 days.

Learn the basics of canning in this Home Canning Guide





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