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Classic
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page 214
Long protracted boiling destroys the pleasant natural flavor of the fruit, and
darkens it.
Preserves should boil gently to avoid the danger of burning, and in order that
the sugar may thoroughly penetrate the fruit. A good syrup is made in the
proportion of half pint water to a pound of sugar. Put the sugar and water over
the fire in a porcelain kettle and, just before it boils, stir in the white of
an egg beaten lightly with two table-spoons water; and, as it begins to boil,
remove the scum with great care; boil until no more scum arises, and then add
fruit.
Or the white of the egg may be mixed thoroughly with the dry sugar in the
kettle, and the boiling water poured over, when all impurities will immediately
rise to the surface with the egg.Preserves may be made from canned fruit (and
some prefer to do this rather than make in the hot season), using less sugar
than the rule. When preserving canned peaches or apples, it is an improvement to
add a few sliced oranges.
Marmalades, or the different butters, will be smoother and better flavored, and
will require less boiling, if the fruit (peaches, quinces, oranges, and apples
make the best) is well cooked and mashed before adding either sugar or cider. It
is important to stir constantly.
In making either preserves or marmalades, follow the directions as regards
kettle, sugar, and putting up, already given for jellies and jams, taking care
not to cover or put away any of them till cold. When preserves are candied, set
jar in kettle of cold water, and let boil for an hour;
or put them in a crock kept for that purpose, set in oven and boil a few
minutes, watching carefully to prevent burning. When specks of mold appear, take
them off carefully, and scald preserves as above directed.
Dried fruits are much better and require less boiling, if clean soft water is
poured over them and allowed to stand over night. In the morning boil until
tender in the water, sweetening five minutes before removing from the stove.
To dry corn or fruits nicely, spread in shallow boxes or box covers, and cover
with mosquito netting to prevent flies reaching them. When dry, put up in jars
and cover closely, or in paper sacks. Dried peaches are better when halved and
the cavities sprinkled with sugar in drying. The fruit must be good, however, as
poor
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