Page:Mrs Beeton's Book of Household Management.djvu/1272

1132 2495.—APPLE GINGER. (Another Method.)

Ingredients.—2 lbs. of sour cooking apples, 2 lbs. of loaf sugar, ½ an oz. of extract of ginger, 1½ pints of water.

Method.—Make a syrup of the sugar and water, as directed in the preceding recipe. Meanwhile peel, core, and cut each apple into 8 sections, add them with the extract of ginger to the syrup, and simmer gently until soft, but not broken. Turn into jars, cover as directed in the preceding recipe, and store in a cool dry place.

Average Cost, 1s. to 1s. 3d. Seasonable in October.

2496.—APPLE JAM.

Ingredients.—To each lb. of fruit, weighed after being pared, cored and sliced, allow ¾ of a lb. of preserving sugar, the finely grated rind of 1 lemon, the juice of ½ a lemon.

Method.—Choose firm, sound apples of the same kind; peel, core, and cut them into thick slices. Barely cover the bottom of a large stewjar with cold water, add a good layer of sliced apples, cover thickly with sugar, and sprinkle with lemon-rind and lemon- juice. Repeat until all the materials are used, cover the jar closely, place it on the stove or in a moderate oven, in a tin half full of boiling water, and stew gently until the apples are tender. If the preparation appears rather dry it may at once be put into the pots; if not, the lid must be removed, the stewjar taken out of the water and placed on the stove, and the contents boiled and stirred until the greater part of the moisture has evaporated.

Time.—From 2½ to 3 hours. Average Cost, 4d. per lb. Seasonable in October.

2497.—APPLE JAM. (Another Method.)

Ingredients.—4 lbs. of sour cooking apples, 3 lbs. of preserving sugar, the finely-grated rind and juice of 2 lemons, 1 saltspoonful of ground cinnamon, ¼ of a pint of cold water.

Method.—Pare, core and cut the apples into thick slices. Place them in a preserving-pan, add the sugar, lemon-rind and juice, cinnamon and water, and cook gently until reduced to a pulp. During the first part of the process stir occasionally, but towards the end, when the greater part of the moisture has evaporated, stir more frequently to prevent the preparation sticking to the bottom of the pan. Pour into jars, at once cover closely, and store in a cool dry place. This jam will not keep for so long a time as that made according to the preceding recipe.

Time.—From 40 to 50 minutes. Average Cost, 1s. 8d.