Take two Pound of Apricocks par’d, and a Pound of Sugar fine beaten, let them lye in the Sugar ’till it is melted; then boil it well and mash it very small; put to it two Pints of Codling-Jelly; let it boil together; and to a Pound of it put a Pound and a Quarter of sifted Sugar; let your Paste boil before you put your Sugar to it, then let it scald ’till the Sugar is melted; fill it in Pots, and dry it in the Stove, turning it as other Paste.
[ To make Apple-Jelly for all Sorts of Sweet-Meats.]
Let your Water boil in the Pan you make it in; and when the Apples are par’d and quarter’d, put them into the boiling Water; let there be no more Water than just to cover them, and let it boil as fast as possible; when the Apples are all to Pieces, put in about a Quart of Water more; let it boil at least half an Hour; and then run it thro’ a Jelly-bag: In the Summer, Codlings are best; in September, Golden Runnets and Winter Pippins.
[ To make Apricock-Jam.]
Take two Pound of Apricocks par’d, and a Pint of Codling-Jelly, boil them very fast together ’till the Jelly is almost wasted; then put to it a Pound and half of fine Sugar, and boil it very fast ’till it jellies; put it into Pots or Glasses. You may make fresh Clear-Cakes with this, and Pippin-Jelly, in the Winter.
[ To preserve Green Jennitins.]
Cut out the Stalk and Nose, and put them in cold Water on a Coal-Fire ’till they peel; then put them in the same Water, and cover them very close; set them on a slow Fire ’till they are green and tender; then, to a Pound of Apples take a Pound and half of Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, and boil them fast, ’till they are very clear, and the Syrup very thick, almost at a Candy; then put in half a Pint, or more, of Codling-Jelly, and the Juice of a Lemon, boil it ’till it jellies well, and put them in Pots or Glasses.
[ To dry Green Plums.]
Take the green Amber Plum, prick it all over with a Pin; make Water boiling hot, and put in the Plums, be sure you have so much Water, that it be not cold with the Plums going in; cover them very close, and when they are almost cold, set them on the Fire again, but not to let them boil; do so three or four Times; when you see the thin Skin crack’d, fling in a Handful of Allum fine beaten, and keep them in a Scald ’till they begin to be green, then give them a Boil close cover’d: When they are green, let them stand all Night in fresh hot Water; the next Day have ready as much clarify’d Sugar as will cover them; drain your Plums, put them into the Syrup, and give them two or three Boils; repeat it two or three Days, ’till they are very clear; let them stand in their Syrup above a Week; then lay them out on Sieves, in a hot Stove, to dry: If you would have your Plums green very soon, instead of Allom, take Verdigreece finely beaten, and put in Vinegar; shake it in a Bottle, and put it into them when the Skin cracks; let them have a Boil, and they will be very soon green; you may put some of them in Codling-Jelly, first boiling the Jelly with the Weight in Sugar.