Transcription
Cut all pink off rind – soak over night cooked in a stone crock in Alum [powder] and salt.
Rinse well, boil until tender [in] enough water to cover, drain [and] cool.
Cook vinegar & seasoning.
When it begins to boil add rind and boil until clean – add more vinegar if needed to cover fruit.
1 qt vinegar
2 lbs Brown sugar
1 Tablespoon cinnamon
1 Tablespoon cloves
1 Tablespoon allspice
whole ginger
Written by Emily Gordon Gilliam
Attributed to her mother, Irene Jones