Dry the fruit; take a very sharp
knife, and on a hard-wood board slice it very thin. Throw away the thick
pieces that come off from the ends. Save all the seeds, and put them in
one bowl; the sliced fruit in another. Pour half a gallon of water over
the contents of each bowl, and soak for thirty-six hours. Then put the
fruit in your preserving-kettle, with the water that has been standing on
it, and strain in (through a colander) the water put on the lemon-seeds.
Cook gently two hours; then add the sugar, and cook another hour, or until
the mixture jellies. Test by trying a little in a saucer. Put away in
glasses or cans, as other jelly."
FRUIT JELLIES.
Crab-apple, quince, grapes, &c., are all made in the same way. Allow a
teacup of water to a pound of fruit; boil till very tender; then strain
through a cloth, and treat as currant jelly. Cherries will not jelly
without gelatine, and grapes are sometimes troublesome. Where gelatine is
needed, allow a package to two quarts of juice.
CANDIED FRUITS.
Make a sirup as for preserves, and boil any fruit, prepared as directed,
until tender. Let them stand two days in the sirup. Take out; drain
carefully; lay them on plates; sift sugar over them, and dry either in the
sun or in a moderately warm oven.
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