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Apricots To Preserve

(Confectionary.) - (The Lady's Own Cookery Book)

Stone and pare four dozen of large apricots, and cover them with three

pounds of fine sugar finely beaten; put in some of the sugar as you pare

them. Let them stand at least six or seven hours; then boil them on a

slow fire till they are clear and tender. If any of them are clear

before the rest, take them out and put them in again. When the rest are

ready, let them stand closely covered with paper till next day. Then

make very strong codling jelly: to two pounds of jelly add two pounds of

sugar, which boil till they jelly; and while boiling make your apricots

scalding hot; put the jelly to the apricots, and boil them, but not too

fast. When the apricots rise in the jelly and jelly well, put them in

pots or glasses, and cover closely with brandy paper.

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Apricots To Preserve Whole

Gather the fruit before it is too ripe, and to one pound put three

quarters of a pound of fine sugar. Stone and pare the apricots as you

put them into the pan; lay sugar under and over them, and let them stand

till next day. Set them on a quick fire, and let them just boil; skim

well; cover them till cold, or till the following day; give them another

boil; put them in pots, and strew a little sugar over them while

coddling, to make them keep their colour.

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Apricots To Preserve In Jelly

To a pound of apricots, before they are stoned and pared, weigh a pound

and a quarter of the best pounded sugar. Stone and pare the fruit, and,

as you pare, sprinkle some sugar under and over them. When the sugar is

pretty well melted, set them on the fire and boil them. Keep out some

sugar to strew on them in the boiling, which assists to clear them. Skim

very clear, and turn the fruit with a ladle or a feather. When clear and

tender, put them in glasses; add to the syrup a quarter of a pint of

strong pippin liquor, and nearly the weight of it in sugar; let it boil

awhile, and put it to the apricots. The fire should be brisk, as the

sooner any sweetmeat is done the clearer and better it will be. Let the

liquor run through a jelly-bag, that it may clear before you put the

syrup to it, or the syrup of the apricots to boil.

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