Pare and stone your Apricocks and lay them in your preserveing pan with some Sugar strow’d over them then take the weight of them in Sugar and wet it and boyle it to a candie hight and pour it to the apricocks and let them boyle till they look clear then take them off and let them stand till the next day then warm them and so do twice, and then lay them on a Sieve that the Sirrop may run from them, then lay them on glasses to dry in a Stove.
78. To make very good Red Quince Marmalade.
Take 4 pound of raw quince 4 pounds of Sugar, 3 pints of water boyle your sugar and water together and scumme it well then put in the quince and let it boyle softly till its of a pretty good colour, then let it boyle a pace uncover’d and then put into it a pint of strong jelly made with the cores of the quinces and some pipens when you put in the jelly put in half a pound more of Sugar and let it boyle a pace till it jellys wch it will do in a little above a quarter of an hour.
79. How to preserve Red Quince.
Pare your quinces and core them then take the weight of them in Sugar and to every pound of Sugar you must put a pint of water and set your quince sugar and water over a gentle fire and let it boyle very softly and keep it close cover’d, and wn it is 3 parts boyled you may put to 3 pound of quince and as much Sugar one pound of Sugar and a pint of strong jelly then make it boyle a pretty pace till tis almost enough, and when it is of a good colour tender and clear let it boyle as fast as you can a little while uncover’d then put it into glasses, you must make your jelly with the cores and pareings of your quince and some pippins boyled in as much water as will cover them, you must keep 2 or 3 spoonfulls of your Sugar to Strew on your quince when it is almost boyled to clear it.
80. To preserve Ripe Plummes in Jelly White.
Take your plummes and weigh them take their weight in Sugar put your Sugar into your preserveing pan and as you pare your plummes rowl them in the Sugar and when they are all pared set them on the fire and let them boyle stiring them often and when you find them tender take them off and put them into glasses one by one; and for To make the jelly you must take some plummes and pare them and put them into a tankard and Set your tankard into a Skillet of water and let it boyle till they are very soft then let the jelly run through a Strainer and take the weight of it in Sugar put your Sugar into a preserveing pan, and put as much fair water to it as will but melt it then set it on the fire and when it boyles up put in your jelly and just let it boyle up then take it off and fill up your glasses if you will have them red you must pare them. The pulp of the plummes you make your jelly with will make marmelade takeing the weight of it in Sugar put your Sugar into your preserveing pan and melt it with fair water and set it on the fire and when it boyles put in the pulp and let it boyle a little then put it in your glasses.
81. To make Clear Cakes of either White Plummes, Red Plummes, Damsens, Grapes, Rasberrys, Currants, or Cherrys.
Take your fruit and pare them and put them into a tankard and Set in a Skillet of boyling water and let it boyle till they are very soft then let your jelly run from them through a strainer then take the weight of the jelly in Sugar and put it into a preserveing pan and put as much fair water to it as will just melt it then set it on the fire and let it boyle to a candie hight which it will soon do then put in your jelly, and Stir it, not leting it boyle but take it off and put it into your cake glasses and set them in a stove and in 2 or 3 days turn them out of your glasses on pieces of glass and keep them turning once a day till they are dry enough to put on paper.