To preserve Apricots in Jelly

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)
Apricots
Sugar for apricots
Jelly
Instructions (8)
  1. Pare the apricots very thin, and stone them.
  2. Weigh an equal quantity of sugar in fine powder and strew over the apricots.
  3. Next day boil the apricots very gently till they are clear.
  4. Move the apricots into a bowl, and pour the liquor over them.
  5. The following day pour the liquor to a quart of codlin liquor (made by boiling and straining), and a pound of fine sugar.
  6. Let the jelly mixture boil quickly till it will jelly.
  7. Put the fruit into the jelly mixture, and give one boil.
  8. Having skimmed well, put the preserved apricots into small pots.
Original Text
To preserve Apricots in Jelly. Pare the fruit very thin, and stone it. Weigh an equal quantity of sugar in fine powder and strew over it. Next day boil very gently till they are clear: move them into a bowl, and pour the liquor over. The following day pour the liquor to a quart of codlin liquor, made by boiling and straining, and a pound of fine sugar: let it boil quickly till it will jelly: put the fruit into it, and give one boil; and having skimmed well, put into small pots.
Notes
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