Note also, If the Oranges are any thing large, you must take out the Meat from the inside.
To preserve green Grapes.
Take the largest and best Grapes before they are thorough ripe, stone them and scald them, but let them lie two Days in the Water they were scalded in; then drain them and put them into a thin Syrup, and give them a Heat over a slow Fire; the next Day turn the Grapes in the Pan and warm them again; the Day after drain them and put them into a clarified Sugar, give them a good Boil, and scum them, and set them by; the following Day boil some more Sugar to blow, and put it to the Grapes, and give them a good Boil, scum them and set them in a warm Stove all Night; the next Day drain them and lay them out to dry, first dusting them very well.
To preserve Bell-Grapes in Jelly.
Take the long, large Bell, or Rouson-Grapes, and pick them from the Stalks, then Stone them and put them in boiling Water, and give them a thorough Scald; then take them from the Fire and cover them close down, so that no Steam can come out; then set them upon a very gentle Fire, so as not to boil for two or three Hours; then take them out, and put them into a clarified Sugar boiled, till it blows very strong, as much Sugar as will a little more than cover them; then give them a good Boil and let them settle a little: then give them another Boil, scum them, and then boil some other Sugar to blow very strong; and take as much Plumb-Jelly as Sugar, and give all a Boil, then add to it the Grapes, and give them all a Boil together, scum them well, and put them up into your Pots or Glasses.