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Classic
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page 210
clear; then take out the pieces of apricots singly as they become so; put them
into small pots, and pour the syrup and kernels over them. The scum must be
taken off as it rises. Cover with brandy-paper.
To preserve Apricots in Jelly.
Pare the fruit very thin, and stone it; weigh an equal quantity of sugar in fine
powder, and strew over it. Next day boil very gently till they are clear, move
them into a bowl, and pour the liquor over. The following day pour the liquor to
a quart of codlin-liquor, made by boiling and straining, and a pound of fine
sugar; let it boil quickly till it will jelly; put the fruit into it, and give
one boil, skim well, and put into small pots.
To preserve green Apricots.
Lay vine or apricot leaves at the bottom of your pan, then fruit, and so
alternately till full, the upper layer being thick with leaves; then fill with
spring-water, and cover down, that no steam may come out. Set the pan at a
distance from the fire, that in four or five hours they may be only soft, but
not cracked. Make a thin syrup of some of the water, and drain the fruit. When
both are cold, put the fruit into the pan, and the syrup to it; put the pan at a
proper distance from the fire till the apricots green, but on no account boil or
crack; remove them very carefully into a pan with the syrup for two or three
days; then pour off as much of it as will be necessary, and boil with more sugar
to make a rich syrup, and put a little sliced ginger into it. When cold, and the
thin syrup has all been drained from the fruit, pour the thick over it. The
former will serve to sweeten pies.
Apricots or Peaches in Brandy.
Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of fine
sugar in fine powder. Put the fruit into an ice-pot that shuts very close; throw
the sugar over it, and then cover the fruit with brandy. Between the top and
cover of the pot, put a piece of double cap-paper. Set the pot into a sauce-pan
of water till the brandy be as hot as you can possibly bear to put your
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