APPLE MARMALADE.--Scald apples till they will pulp from the core; then
take an equal weight of sugar in large lumps, just dip them in water,
and boil it till it can be well skimmed, and is a thick syrup, put to
it the pulp, and simmer it on a quick fire a quarter of an hour. Grate
a little lemon-peel before boiled, but if too much it will be bitter.
BARBERRY JAM.--The barberries for this preserve should be quite ripe,
though they should not be allowed to hang until they begin to decay.
Strip them from the stalks; throw aside such as are spotted, and for
one pound of fruit allow eighteen ounces well-refined sugar; boil
this, with about a pint of water to every four pounds, until it
becomes white, and falls in thick masses from the spoon; then throw in
the fruit, and keep it stirred over a brisk fire for six minutes only;
take off the scum, and pour it into jars or glasses. Sugar four and
a half pounds; water a pint and a quarter, boil to candy height;
barberries four pounds; six minutes.
HOW TO PRESERVE BLACK CURRANTS.--Get the currants when they are dry,
and pick them; to every 1-1/4 lbs. of currants put 1 lb. of sugar into
a preserving pan, with as much juice of currants as will dissolve it;
when it boils skim it, and put in the currants, and boil them till
they are clear; put them into a jar, lay brandy paper over them, tie
them down, and keep in a dry place. A little raspberry juice is an
improvement.
CHERRY JAM.--Pick and stone 4 lbs.
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