Apricots, to preserve

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
for preserving apricots
for codling jelly
for covering
for another way
Instructions (14)
  1. Stone and pare four dozen of large apricots, and cover them with three pounds of fine sugar finely beaten; put in some of the sugar as you pare them.
  2. Let them stand at least six or seven hours;
  3. then boil them on a slow fire till they are clear and tender.
  4. If any of them are clear before the rest, take them out and put them in again.
  5. When the rest are ready, let them stand closely covered with paper till next day.
  6. Then make very strong codling jelly: to two pounds of jelly add two pounds of sugar, which boil till they jelly;
  7. and while boiling make your apricots scalding hot;
  8. put the jelly to the apricots, and boil them, but not too fast.
  9. When the apricots rise in the jelly and jelly well, put them in pots or glasses, and cover closely with brandy paper.
Another way
  1. Cut in half, and break in pieces, ripe apricots;
  2. put them in a preserving pan, simmer for a few minutes, and pass through a fine hair sieve: no water to be used.
  3. Add three quarters of a pound of white powdered sugar to a pound of fruit; put in the kernels; mix all together, and boil for twenty minutes: well skim when it begins to boil.
  4. Put it into pots;
  5. when cold, cover close with paper dipped in brandy, and tie down with an outer cover of paper.
Original Text
Apricots, to preserve. Stone and pare four dozen of large apricots, and cover them with three pounds of fine sugar finely beaten; put in some of the sugar as you pare them. Let them stand at least six or seven hours; then boil them on a slow fire till they are clear and tender. If any of them are clear before the rest, take them out and put them in again. When the rest are ready, let them stand closely covered with paper till next day. Then make very strong codling jelly: to two pounds of jelly add two pounds of sugar, which boil till they jelly; and while boiling make your apricots scalding hot; put the jelly to the apri[224]cots, and boil them, but not too fast. When the apricots rise in the jelly and jelly well, put them in pots or glasses, and cover closely with brandy paper. Another way. Cut in half, and break in pieces, ripe apricots; put them in a preserving pan, simmer for a few minutes, and pass through a fine hair sieve: no water to be used. Add three quarters of a pound of white powdered sugar to a pound of fruit; put in the kernels; mix all together, and boil for twenty minutes: well skim when it begins to boil. Put it into pots; when cold, cover close with paper dipped in brandy, and tie down with an outer cover of paper.
Notes
—