APPLE JELLY.--Take either russet pippins, or any good baking apples;
pare and core them, cut them in slices into a preserving-pan containing
sufficient water to cover them; then put them on the fire, and boil
them until they are reduced to a mash. Put it into a hair-sieve, that
the water may drain off, which you receive in a basin or pan; then
filter it through a flannel bag. To every pint of filtered juice add
one pound of loaf sugar, clarify and boil it to the ball. Mix the
juice with it and boil until it jellies; stir it with a spatula or
wooden-spoon, from the bottom, to prevent burning. When it is boiled
enough, if you try it with your finger and thumb, as directed in
sugar-boiling, a string may be drawn similar to the small pearl; it
may also be known by its adhering to the spatula or spoon, or a little
may be dropped on a cold plate; if it soon sets, it is done. Take off
the scum which rises on the top. This is in general used for pouring
over preserved wet fruits. This jelly may be colored red with prepared
cochineal.
BARBERRY JELLY.--Take some very ripe barberries, pick them from their
stalks, and weigh them. To every pound of fruit take three-quarters of
a pound of loaf sugar; add sufficient water to make it into a syrup,
put in the barberries, and boil them until the syrup comes to the
pearl, taking off any scum which may rise. Then throw them into a fine
hair or lawn sieve, and press the berries with a spoon to extract as
much juice as possible from them. Receive the syrup and juice in a pan,
put it again on the fire, and finish as apple jelly.
BLACKBERRY JELLY.--Make as currant jelly--using half a gallon of
raspberries to one gallon of black currants; finish as usual.
CHERRY JELLY.--Pick off the stalks and take out the stones of some fine
ripe Morello cherries, and to every four pounds of cherries add one
pound of red currants; proceed as for currant jelly.
GOOSEBERRY JELLY.--Make as currant jelly; or it may be made of green
gooseberries, as apple jelly.
QUINCE JELLY.--This is made as apple jelly. The seed of the quince is
very mucilaginous. An ounce of bruised seed will make pints of water as
thick as the white of an egg.
CHERRY MARMALADE OR JAM.--Take out the stones and stalks from some fine
cherries and pulp them through a cane sieve; to every three pounds of
pulp add half a pint of currant juice, and three-quarters of a pound
of sugar to each pound of fruit; mix together and boil until it will
jelly. Put it into pots or glasses.
Currants, raspberries, plums and gooseberries are all made in the same
manner. Pulp the fruit through a cane sieve, the meshes of which are
not large enough to admit a currant to pass through whole. To each
pound of pulp add one pound of loaf sugar, broken small, and boil to
the consistence of a jelly.
APPLE MARMALADE.--Take a peck of apples, full grown, but not the least
ripe, of all or any sort; quarter them and take out the cores, but do
not pare them; put them into a preserving-pan with one gallon of water,
and let them boil moderately until you think the pulp will run, or
suffer itself to be squeezed through a cheese-cloth, only leaving the
peels behind. Then to each quart of pulp add one pound, good weight, of
loaf sugar, either broken in small pieces or pounded, and boil it all
together for half an hour and ten minutes, keeping it stirred; then put
it into pots, the larger the better, as it keeps longer in a large body.
GOOSEBERRY JAM.--Three pounds of loaf sugar, six pounds of rough red
gooseberries. Pick off the stalks and buds from the gooseberries, and
boil them carefully but quickly for rather more than half an hour,
stirring continually; then add the sugar, pounded fine, and boil the
jam quickly for half an hour, stirring it all the time to prevent its
sticking to the preserving-pan. When done put it into pots, cover it
with brandy paper, and secure it closely down with paper moistened with
the white of an egg.
* * * * *
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