Apricots, to preserve in Jelly

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 12 days ago
Not a recipe
No
Ingredients (4)
for the apricots
for the syrup
Instructions (8)
  1. Stone and pare the apricots, and, as you pare, sprinkle some sugar under and over them.
  2. When the sugar is pretty well melted, set them on the fire and boil them.
  3. Keep out some sugar to strew on them in the boiling, which assists to clear them.
  4. Skim very clear, and turn the fruit with a ladle or a feather.
  5. When clear and tender, put them in glasses.
  6. Add to the syrup a quarter of a pint of strong pippin liquor, and nearly the weight of it in sugar; let it boil awhile, and put it to the apricots.
  7. The fire should be brisk, as the sooner any sweetmeat is done the clearer and better it will be.
  8. Let the liquor run through a jelly-bag, that it may clear before you put the syrup to it, or the syrup of the apricots to boil.
Original Text
Apricots, to preserve in Jelly. To a pound of apricots, before they are stoned and pared, weigh a pound and a quarter of the best pounded sugar. Stone and pare the fruit, and, as you pare, sprinkle some sugar under and over them. When the sugar is pretty well melted, set them on the fire and boil them. Keep out some sugar to strew on them in the boiling, which assists to clear them. Skim very clear, and turn the fruit with a ladle or a feather. When clear and tender, put them in glasses; add to the syrup a quarter of a pint of strong pippin liquor, and nearly the weight of it in sugar; let it boil awhile, and put it to the apricots. The fire should be brisk, as the sooner any sweetmeat is done the clearer and better it will be. Let the liquor run through a jelly-bag, that it may clear before you put the syrup to it, or the syrup of the apricots to boil.
Notes
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