Preparation: Wash and quarter the crab apples, put on with water to barely cover the apples, then cover the kettle and cook until tender. When they are done, pour them into a white muslin bag and let the juice run into a dish. Carefully pour the juice off the settlings, add to each cup of juice one cup of sugar, put in vanilla as much as you like and boil the whole to jelly, which will take about 10 minutes. Pour it into glasses or jars, when cold, cover with a brandy paper and close up tightly.
No. 46—QUINCE JELLY.
- 8 lbs. of quinces
- 4 qts. of water
- 4 lbs. of sugar
- 4 tbsps. of lemon juice
- Brandy paper
Preparation: The preparation is the same as that of apple jelly. See [No. 44], Apple Jelly.
No. 47—PEACH MARMALADE.
- 1 lb. of peaches
- ¾ lb. of sugar
- ¾ cup of water
- Brandy paper
Preparation: The peaches are peeled very thin, cut into pieces and boiled in the water until soft. Rub through a sieve. Moisten the sugar with water and boil 5 minutes, skim it, add the fruit and boil 20 minutes, stirring constantly. Pour it into glasses or jars, cover with a brandy paper when cold and close up the glasses or jars tightly.
Remarks: You can add to the marmalade some kernels of peaches and cut the peaches into very small pieces without rubbing them through a sieve. Through the long cooking much of the fruit flavor is lost.
No. 48—APRICOT MARMALADE.
- 1 lb. of apricots
- ¾ lb. of sugar
- ¾ cup of water
- Brandy paper