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(Preserved Fruit) - (The International Jewish Cook Book)

Weigh one pound of sugar for each pound of fruit. After weighing them
brush each peach with a stiff whiskbroom. This should be done in putting
up peaches in any way. After brushing them peel the peaches very thin
with a sharp silver knife. Do not use a knife with a steel blade, as it
discolors the fruit. As fast as the peaches are peeled lay them on
porcelain platters. Put the peelings in the preserving kettle with
enough water to keep from sticking. Stand the kettle over rather a quick
fire and let the peelings boil with the kettle covered until very soft.
Then drain them through a colander and pour the juice strained back into
the kettle. Add sugar to this and let it simmer gently until it is a
thick syrup. During the time the syrup is cooking it must be frequently
stirred and skimmed. As soon as the syrup is thick enough, drop in the
peaches, twelve at a time if for quart jars, and six at a time if for
pint jars. Let the peaches cook gently until each one may easily be
pierced with a broom splint.
Then quickly skim them out and lay them on a platter to cool. Repeat
this process until all the peaches are done, then let the syrup cook
until thick as molasses. Skim it thoroughly. When cool put the peaches,
one at a time, in the jars with a spoon. When the syrup is sufficiently
thick, pour it through a strainer over the peaches in the jars until
they are full, then seal down quickly and stand them upside down for
several hours before putting them in the store-room.

Other Recipes


Pare and core some of the largest and finest pippins. Put them in
your preserving kettle, [Footnote: The use of brass or bell-metal
kettles is now most entirely superseded by the enamelled kettles
of iron lined with china, called preserving kettles; brass and
bell-metal having always been objectionable on account of the
verdigris which collects in them.] with some lemon-peel, and all
the apple-parings. Add a very little water, and cover them
closely. Boil them till they are tender, taking care they do not
burn. Take out the apples, and spread them on a large dish to
cool. Poor the liquor into a bag, and strain it well. Put it into
your kettle with a pound of loaf-sugar to each pint of juice, and
add lemon juice to your taste. Boil it five minutes, skimming it
well. Then put in the whole apples, and boil them slowly half an
hour, or till they are quite soft and clear. Put them with the
juice, into your jars, and when quite cold, tie them up with
brandy paper.
Preserved apples are only intended for present use, as they will
not keep long.
Pears may be done in the same way, either whole or cut in half.
They may be flavoured either with lemon or cinnamon, or both. The
pears for preserving should be green.

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