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Classic
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page 418
3. To Prevent Preserves from becoming candied. Fruits candy because they were
either too dry or because the sugar was boiled down too much. The latter
difficulty can be obviated by exercising due caution; if it is impossible to
obtain any other than dry fruits that are not juicy, add a trifle of citric acid
diluted with a little water to the fruit juice, after it is poured from the
fruits and brought to a boil.
I. FRUITS PRESERVED IN FRENCH BRANDY.
REMARK.--It is important to use the, best, genuine French Brandy; if adulter
ated or inferior qualities are taken, the preserves will spoil.
4. Mixed Fruits in Brandy. 1 cupful of pure brandy and to every pound of fruit 1
pound of sugar. The fruit must not be over-ripe and should be carefully wiped
with a cloth. Begin by putting in the strawberries first, then the raspberries,
currants, cherries with the stems half cut away, apricots, peaches, pears,
peeled and sliced melon, grapes, and whatever other fruits are desired.
Pour the brandy into a clean dish which can be tightly covered. Put in 1 pound
of strawberries and at the same time 1 pound of pulverized sugar; set the dish
aside in a, very cool place. With every pound of the succeeding fruits put in 1
pound of sugar, stirring very carefully. If any considerable quantity of the
fruit is to follow it will be necessary to add another cupful of brandy. After
the last lot of fruit has been stirred through, fill the preserves into jars and
follow general directions in No. 1 of this division.
5. Fruit in Brandy (French method). For 1 quart of brandy, 1 pound of the best
sugar.
The fruit, which ought not be too ripe, must be wiped clean with a cloth and put
into cans in layers with the sugar, then pour in as much brandy as will cover
the fruit, cover the jar and proceed as given under No. 1. Put into a boiler
with cold water, between straw, and put on the fire. Let the fruit cook for 1/4
hour and then cool in the water.
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