Pick full ripe currants from the stem, and put them in a stone pot; then
set it in an iron pot of water--take care that no water gets in: when
the currants have yielded their juice, pour them into a jelly bag--let
it run as long as it will without pressing, which must be reserved for
the best jelly; you may then squeeze the bag to make inferior kind. To
each pint of this juice, put one pound of loaf sugar powdered--boil it
fifteen or twenty minutes--skim it clean, and put it in glasses; expose
them daily to the sun to prevent fermentation.
* * * * *
QUINCE JELLY.
Prepare the quinces as before directed, take off the stems and blossoms,
wash them clean, and cut them in slices without paring; fill the pan,
and pour in water to cover them--stew them gently, putting in a little
water occasionally till they are soft; then pour them into a jelly bag;
let all the liquor run through without pressing it, which must be set
aside for the best jelly; to each pint of this, put a pound of loaf
sugar pounded, and boil it to a jelly. The bag may be squeezed for an
inferior, but a very nice jelly.
* * * * *
QUINCE MARMALADE.
Boil the quinces in water until soft, let them cool, and rub all the
pulp through a sieve: put two pounds of it to one of sugar, pound a
little cochineal, sift in through fine muslin, and mix it with the
quince to give a colour; pick out the seeds, tie them in a muslin bag,
and boil them with the marmalade: when it is a thick jelly, take out the
seeds, and put it in pots.
Pages:
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172