N.B. Green walnuts, or jerkins, may be treated in the same manner as limes; and quinces in halves and quarters, in the same manner as pears; as there are several species of plums, and pears, that will not preserve, we recommend the following experiments: put a few plums into a little clarified sugar, and give them a heat over a gentle fire: if they seem to melt in the sugar they will not preserve, if they remain firm they certainly will, provided you adhere to the rules laid down.
PART III.
METHODS OF MAKING MARMALADES, JAMS, PASTES, &c.
Rasberry Jam.
Rub your rasberries through a sieve to a pulp: then measure it with a pint ladle (which is exactly a pound) into your preserving pan: boil it well, and stir it all the time to keep it from burning: to a pound of pulp, allow three quarters of sugar; when it has boiled till it becomes tolerably stiff, put in the sugar sifted fine, and boil it up well for half an hour: then put it into pots.
Apricot Jam.
Boil your apricots to a pulp, then rub it through a sieve: to a pound of pulp, allow a pound of sugar and two ounces of bitter almonds pounded fine: dry the pulp well over the fire: then put in the sugar and almonds: boil all together for about an hour, and then it will be fit for use.
Peach Jam.
Proceed with this in the same manner as above, but allow one pound and a quarter of clarified sugar to a pound of pulp. Boil the sugar to the degree called blown, then put in the pulp, and boil it till it just drops off the skimmer.