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Classic
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page 133
layers, with half their weight in sugar; they will not require any water; let
them cook slowly at first, then boil till clear--when take them out, and let the
syrup boil till it becomes rich. The flavor of the peach is retained, and they
are not so sweet as in the old way.
Damsons.
Weigh out as much sugar as you have fruit; if it is brown you must clarify it;
put a pint of water to three pounds of sugar, make a syrup, wash the damsons,
put them in and let them cook slowly for half an hour; then take them out on
dishes, and let them dry in the sun for two days, taking them in the house at
night; boil the syrup half an hour after the fruit is taken out; when done in
this way they will be whole and clear. You can make a jam by boiling them slowly
for two hours; or a jelly as currants.
To Preserve Strawberries.
Gather the strawberries in the mid-day, pick out the largest and best, stem
them, and to each pound of strawberries put a pound of loaf-sugar and a glass of
white wine; let them stand four or five hours; take off the syrup so as not to
mash the fruit, and clarify it; then put in the strawberries, and to each pound
put as much fine alum as will lay on the blade of a pen-knife; let them boil up
several times, and shake them round in the kettle, but do not stir them with a
spoon, as that will mash them; a few minutes boiling is sufficient; after you
take out the fruit, let the syrup boil up, and when it is nearly cold pour it
over them in the jar; put a piece of white paper over the top, and pour a
spoonful of brandy on it; paste several thicknesses of paper over the jar.
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