Other Recipes from Preserving and Bottling.

Preserving And Bottling.
Brandied Cherries.
Quince Marmalade.
Damson Marmalade.
Preserved Apricots.
Strawberries Preserved Whole.
Strawberry Jam.
Red Currant Jelly.
Apple Jelly.
Pear-syrup Or Jelly.

PRESERVED APRICOTS

(Preserving And Bottling.) - (The Jewish Manual)







Halve and pare ripe apricots, or if not quite ripe, boil them till the
skin can easily be removed. Lay them in a dish hollow downwards,
sift over them their own weight of white sugar, let them lay for some
hours, then put the fruit, with the sugar and juice into a preserving
pan, and simmer till the fruit is clear, take it out, put it carefully
into pots, and pour over the syrup.
This receipt will serve as a guide for preserved nectarines, peaches,
plums, gages, &c. A few of the kernels should always be put in with
the fruit, as they improve the flavor of the preserve.

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