Page:Mrs Beeton's Book of Household Management.djvu/1286

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Ingredients.—To each lb. of fruit add a ¼ of a pint of cold water. To each pint of juice obtained from these add 1 lb. of either loaf or preserving sugar.

Method.—Remove the stalks, put the fruit and the water into a preserving-pan, and simmer very gently until the grapes are soft. Strain the juice through a jelly-bag or fine cloth until clear, replace it in the pan, and boil rapidly for ½ an hour. Add the sugar and continue the boiling until the jelly sets quickly when tested on a cold plate. As the scum rises it should be carefully removed. When ready pour the jelly into small pots, cover closely, and store in a cool, dry place.

Time.—About 1¼ hours. Average Cost, 1s. to 1s. 6d. per lb.

Ingredients.—Grapes, preserving sugar.

Method.—Remove the stalks, put the fruit into a preserving-pan, barely cover with boiling water, and simmer gently until perfectly soft, but the grapes must not be allowed to break. Drain well, pass through a fine sieve, and return the pulp to the pan. To each pint add from 12 to 16 ozs. of sugar, according to degree of sweetness required, and boil from 20 to 25 minutes, reckoning from the time the entire mass reaches boiling point. Turn into jars, cover at once with paper brushed over on both sides with white of egg, and store in a cool, dry place.

Time.—About 1 hour. Average Cost, 1s. 2d. to 1s. 3d. per lb.

Ingredients.—Firm, sound greengages. To each lb. allow ¾ of a lb. of preserving sugar.

Method.—Remove the stalks and stones, crack a few of the latter, and put the kernels aside. Cover the bottom of a preserving-pan to the depth of ½ an inch with cold water, put in the fruit and kernels, bring slowly to boiling point, and boil gently for 15 minutes. Meanwhile, the sugar should have been placed in the oven in a deep tin or dish, and allowed to become thoroughly hot. It may now be added gradually to the fruit, and the boiling must be continued until the jam sets quickly when tested on a cold plate. Pour into pots, cover with paper brushed over with white of egg, and store in a cool, dry place.

Time.—From 1 to 1¼ hours. Average Cost, 8d. per lb.

Ingredients.—To each lb. of fruit allow 1 lb. of either loaf or preserving sugar, and ¼ of a pint of water.

Method.—Proceed exactly as in the preceding recipe, with the exception of removing the stones before putting the fruit into the syrup.