Excellent Sweetmeats for Tarts, when Fruit is plentiful

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
sweetmeats for tarts
Instructions (7)
  1. Divide two pounds of apricots when just ripe, and take out and break the stones.
  2. Put the kernels without their skins to the fruit: add to it three pounds of green gage plums, and two pounds and a half of lump sugar.
  3. Simmer until the fruit be a clear jam.
  4. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire.
  5. Observe that it does not boil, and skim it well.
  6. If the sugar be clarified it will make the jam better.
  7. Put it into small pots; in which, all sweetmeats keep best.
Original Text
Excellent Sweetmeats for Tarts, when Fruit is plentiful. Divide two pounds of apricots when just ripe, and take out and break the stones. Put the kernels without their skins to the fruit: add to it three pounds of green gage plums, and two pounds and a half of lump sugar. Simmer until the fruit be a clear jam. The sugar should be broken in large pieces, and just dipped in water, and added to the fruit over a slow fire. Observe that it does not boil, and skim it well. If the sugar be clarified it will make the jam better. Put it into small pots; in which, all sweetmeats keep best.
Notes
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