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Classic
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page 217
bruise it, and to every pound put three quarters of a pound of loaf sugar; stir
it well, and boil half an hour.
Currant Jelly, red or black.
Strip the fruit, and in a stone jar strew them in a sauce-pan of water, or by
boiling it on the hot hearth; strain off the liquor, and to every pint weigh a
pound of loaf sugar; put the latter in large lumps into it, in a stone or
china-vessel, till nearly dissolved; then put it in a preserving-pan; simmer and
skim as necessary. When it will jelly on a plate, put it in small jars or
glasses.
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 boiling 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.
Apple Jelly for preserving Apricots, or for any sort of Sweetmeats.
Let apples be pared, quartered, and cored; put them into a stew-pan with as much
water as will cover them; boil as fast as possible; when the fruit is all in a
mash, add a quart of water; boil half an hour more, and run through a jelly-bag.
If in summer, codlins are best; in September, golden rennets or winter-pippins.
Red Apples in Jelly.
Pare and core some well-shaped apples; pippins or golden rennets if you have
them, but others will do; throw them into water as you do them; put them in a
preserving-pan, and with as little water as will only half-cover them; let them
coddle, and when the lower side is done, turn them. Observe that they do not lie
too close when first put in. Mix some pounded cochineal with the water, and boil
with the fruit. When sufficiently done, take them out on the dish they are to be
served in, the stalk downwards. Take the water, and make a rich jelly of it with
loaf-sugar, boiling the thin rind and
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