3d. In order to preserve in brandy either cherries, apricots, green-gages, pears, peaches, mirabelles, &c. (compotes à l’eau de vie), I take a pound of preserved fruit, together with its juice, which I put in a saucepan, on the fire, together with a quarter of a pound of grape syrup. When ready to boil, I skim it; after which, I gently take the fruit from off the syrup, and put it in a jar. I leave the syrup on the fire, till it is reduced to one-fourth of its bulk. Then I take it from the fire in order to add to it a glass of good brandy; and having mixed the whole, I pour the hot syrup upon the fruit in the jar, which I take care to close well that the fruit may be better penetrated by the syrup, &c.
The preserved pear and peach may be alike made use of to make a Burgundy wine conserve with cinnamon, as well as compotes grillées.
4th. I make a marmelade, either of apricots, peaches, green-gages, or mirabelles, by the following process. I take for one pound of preserved fruit, half a pound of grape syrup. I boil the whole together over a quick fire, taking care to stir it well with a spoon to prevent its boiling. When the marmelade is boiled to a slight consistency, I take it off, because the confectionary which is the least boiled is the best. As preserved fruits afford a facility of making confectionary just when it is wanted, they may, by a little boiling only, be had at any time, fresh and of excellent quality.
§ LII.
Currant Jam.
The mode of making currant jam with the juice of this preserved fruit, is quite simple. I put half a pound of sugar to one pound of currant juice, which ought to be perfumed with a little raspberry. Having clarified and dissolved my sugar, I put the currant juice to it, and give it three or four boilings; and when it falls from the skimmer in small lumps not larger than a lentil, I take it from the fire to put it in jars, &c.
§ LIII.
Syrup of Currants.
In order to make syrup of currants, I warm the juice of this fruit till it is ready to boil. I then strain it through a cloth. By these means I obtain the juice, limpid, and freed from its mucillage. When strained, I add half a pound of grape syrup to a pound of fruit, and put the whole on the fire together; when boiled to the consistence of a slight syrup, I take it from the fire to put it in bottles when it is cold.
There is a very simple and economical mode of making use, not only of currant juice, but that of all fruits which are employed to compose an acid beverage.