Ingredients
- three pounds of sugar
- a pint of water
- 86 pbesbbvea
- 87 becomes a marmalade
Directions
Take the finest, and clearest from specks you can get ; to each pound of fruit put a pound and a quarter of sugar, and a pint of water ; slit the plums, and stone them, prick them with a fine needle, sift some of the sugar, and shake it over the plums, as you lay them in a pan, till all are done ; have ready a thin syrup, cold ; put in your plums with the slit side down ; let them boil gently, often removing them from the fire and shaking them round; skim them well, and take care to have them covered with the syrup, or they will lose their colour; when they are thoroughly scalded, strew on the rest of the sugar, and continue doing so till they are done enough, which you will know by their glazing ; towards
86 PBESBBVEa.
the end boil them quickly^ and when done put them in jars for use.
AP&ICOTS OK PLUMS^ 6BEEN.
Take your fruit before they have stones in them^ which you will know by sticking a pin into them ; then let them scald in several waters till they are quite green; peel them and scald them again; take an equal weight of sugar as fruity and make a syrup^ then put them in and let them boil slowly till they are clear^ skimming them often; they will be very green if care is taken. Put them in glasses for use, cover them with syrup, and when cold put brandy papers over them, and cover them with leather.
MAS3£ALAD£ D^APEICOT.
Feel your apricots, take out the stones, crack them, and blanch the kernels ; for every pound of fruit, clarify three pounds of sugar ; let it boil to the grand boulet, which you will know by putting your strainer into the sugar, taking it out, and blowing under, the sugar flies oflF; then put in your apricots, and let them boil, stirring them constantly with a wooden spatul^ tiU it
FBEaEBVSS. 87
becomes a marmalade; then pour in the pots^ and when cold, paper like other preserves.