Plums, and things of which the skin is
liable to be broken, do better to be put in little jars, with their
weight of sugar, and the jars set in a kettle of boiling water, till
the fruit is done. See the water is not so high as to boil into the
jars.
When you put preserves in jars, lay a white paper, thoroughly wet
with brandy, flat upon the surface of the preserves, and cover them
carefully from the air. If they begin to mould, scald them by setting
them in the oven till boiling hot. Glass is much better than earthen
for preserves; they are not half as apt to ferment.
CURRANT JELLY.
Currant jelly is a useful thing for sickness. If it be necessary to
wash your currants, be sure they are thoroughly drained, or your jelly
will be thin. Break them up with a pestle, and squeeze them through
a cloth. Put a pint of clean sugar to a pint of juice, and boil it
slowly, till it becomes ropy. Great care must be taken not to do it
too fast; it is spoiled by being scorched. It should be frequently
skimmed while simmering. If currants are put in a jar, and kept in
boiling water, and cooked before they are strained, they are more
likely to keep a long time without fermenting.
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