A great number of fruits in their natural state may be conserved in a
fluid, transparent syrup, of such a consistence as will prevent them
from spoiling. This method of conserving fruits requires some care; for
if they are too little impregnated with sugar, they do not keep, and if
the syrup is too concentrated, the sugar crystallizes, and thus spoils
the conserved fruit.
METHOD OF CONSERVING APRICOTS BY MEANS
OF SUGAR.
Plums
Damsons
Green Gages
Peaches
Nectarines.
Take apricots, not too ripe, cut a small slit near the stem end of the
fruit, and push out the stone; simmer them in water till nearly half
done, then peel them, and simmer them again for about twenty minutes in
a syrup, made of two parts by measure of water, and one part by weight
of loaf sugar. When this has been done, put them aside for about twelve
hours; strain off the syrup, and to one pint of it add four ounces of
lump sugar, simmer the fruit again for about ten minutes in this
concentrated syrup; skim off the impurities that rise to the surface,
and repeat the simmering of the fruit in the syrup three or four times;
and, lastly, put the apricots into pots, and cover them with a syrup
made of seven ounces, by measure, of water, and one pound of loaf sugar.
Tie over or cork the jar to exclude the air.