PRESERVED NECTARINES

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 35 min Total: 35 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (9)
  1. Make a strong syrup with sugar and water in the proportion of 1 lb sugar to 1/4 pint water.
  2. Add the nectarines to the syrup and boil until they have thoroughly imbibed the sugar.
  3. Keep the fruit as whole as possible, and carefully turn it into a pan.
  4. The next day, boil the fruit again for a few minutes.
  5. Take out the nectarines and put them into jars.
  6. Boil the syrup quickly for 5 minutes.
  7. Pour the hot syrup over the fruit in the jars.
  8. When cold, cover the preserve.
  9. Carefully skim the syrup and preserve to ensure clarity.
Original Text
PRESERVED NECTARINES. 1562. INGREDIENTS.—To every lb. of sugar allow 1/4 pint of water; nectarines. Mode.—Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as possible, and turn it carefully into a pan. The next day boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for 5 minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear. Time.—10 minutes to boil the sugar and water; 20 minutes to boil the fruit the first time, 10 minutes the second time; 5 minutes to boil the syrup. Seasonable in August and September, but cheapest in September.
Notes
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