When you have boyled your paste before said ready to fashion upon the pye plates put it up in gallypots and never dry it and that is all the Difference between conserve and paste, and so you may make conserve of any fruits this is for all hard bodyed fruits as quinces, pippins, oringes & lemons.
429. To make any Conserve of tender Fruits.
First dissolve your plummes as you did to make your paste strain through the liquor and pulpe and all to every pint of that take 3 quarters of a pound of Sugar and so boyle it untill it be somewhat thick that when you lay some of it upon a cold dish it will run no broader then pot it up.
430. To make Quidony of the Liquor you kept of your Plummes before.
Take a quart of that liquor and boyle it with half a dozen fair pippins pared and cut in small pieces then strain all the thinest from it and put to every pint of that liquor half a pound of Sugar and boyle it until it will stand upon the back of your spoon like quaking jelly, then pound it into your moulds your moulds being wett before and when it is almost cold turn it off unto a wet trencher so slive it into a box your box being wet also.
431. To make Paste Royal of any Fruits.
Take marmalade before it be cold & then mould it up in searched Sugar until it come to perfect paste then print it in your moulds & then dry it.
432. To preserve Fruits Green.
Take pippins apricocks pear plummes or peaches while they are green scauld them in hot water and peel them the peaches and apricocks Scrape the furr off them yn boyle them very tender take as much Sugar as they weigh put to it as much water as will make a Sirrop to cover them then boyle them something leasurely and take them up then boyle the Sirrop until it be something thick that it will button upon a dish side and when they are cold pot them up together.