To each pound of picked fruit allow one gill of water; set them on the fire in the preserving-pan to scald, but do not let them boil; bruise them well with a silver fork, or wooden beater; take them oft and squeeze them through a hair sieve, and to every pint of juice allow a pound of loaf or raw sugar; boil it ten minutes.
2128. Apricot Jelly
Divide two dozen ripe apricots into halves, pound half of the kernels in a gill of water, and a teaspoonful of lemon juice; reduce the fruit to a pulp, and mix the kernels with it; put the whole into a stewpan with a pound of sugar, boil thoroughly, skim till clear, and put into small pots.
2129. Ox-heel Jelly
Ox-heel Jelly is made in the same way as Calves' Feet Jelly (
See par.
).