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Classic
Cook Books
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page 138
it fast, skimming it, until it becomes jelly, which will be in from ten to
fifteen minutes; pour it in tumblers or glass jars, and when quite cold, paste
them over: this will keep a year. Red-streak apples make a fine red jelly,
boiled with the skins on them.
If you have currant or grape jelly that has candied, they can be restored by
making some apple syrup, and mixing it hot; it will not require any more
sugar--about one-third apple juice; let it boil a few minutes. Very sweet
preserves that have candied can be improved by this process.
Apple Marmalade.
Apples make a very good marmalade when other fruits are scarce, and can be done
at any time through the fall, or winter; pare the apples, cut them up, and put
them to boil, with some water and green ginger scraped, and tied up in a bag;
after they have boiled an hour, take out the ginger, and put in half a pound of
sugar to one of fruit; let it cook an hour longer.
Peach Marmalade.
Take soft yellow peaches, pare them, and cut them in quarters; give them their
weight in sugar; put the peaches in the preserving kettle with a pint of water,
without the sugar, and let them boil till they are well cooked, covered over
with a plate; when done, mash them in the kettle till very fine, and stir in the
sugar; let them cook slowly an hour, or they may be finished in a stone jar in
the oven, or set in a stove boiler, and the water kept boiling all the time;
they are not then so likely to burn as when finished over the fire; they will do
with less sugar, if they are dried in the sun two days previous to preserving.
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