1258. How To Make Red Apples In Jelly

Take a quantity of fine apples, pare and core them, throwing them into water as you do them, put them into a preserving pan, they must not be close enough to touch, half cover them with water, let them coddle, turning them when the lower side is done, add to the water a little pounded cochineal, and boil it with the fruit; when they are done tender lay them upon the dish upon which you are going to serve them-, with the stalks downwards; make a rich jelly with the loaf sugar, boil in it the juice of a lemon, and the thin rind. When it comes to a jelly let it get cold, then lay it among and over the apples, the lemon peel may be cut in strips and laid across the apples. It is necessary to observe that the colour of the apples should be a bright red from the first, and kept so, but great care must be taken not to use too much cochineal, or it will impart to the syrup a bitter flavour.

1259. An Apple Jlely For Preserving Apricots

If in summer take any quantity of codlins, pare, quarter, and core them, put them into a stewpan, barely cover them with water and boil very rapidly; as soon as the fruit is in a mash add a quart of water, boil for thirty minutes, and then run it through a jelly-bag.

Golden rennets or winter pippins should be used if this jelly is made in the autumn; it will do for any sort of sweet meat.

1260. Apricots In Jelly

The fruit must be pared very thin and stoned, take the weight as before, and then sift over an equal quantity of finely powdered white sugar; let it remain in the sugar until the following day, then boil very gently until clear, put them into a bowl and pour the syrup oyer them; let them remain twenty-four hours, make a quart of codlin-liquor by boilings straining, and the addition of a pound of white sugar, to this pour the syrup from the apricots, boil it quickly until it jellies, then put the fruit into it, boil it once only, skim it thoroughly, and put it into small jars.

1261. Apricot Jelly

Take eighteen fine apricots, Jet them be of a nice red colour, Stone them, and cut them in pieces into some syrup, usually made with twelve ounces of sugar, but for apricot jelly it should be rather more liquid than for other jellies; when the fruit is done, put it into a napkin to express out all the juke you possibly can, which you must add to the syrup in which the apricots have been done, and which has been previously strained through a silk sieve, and after having mixed with it a proper quantity of isinglass to thicken it, finish the same as all other, jellies.

1262. Barberry Jelly

Put a pint of barberries into a stewpan with boiling water, cover close and let it stand till nearly cold, set on the fire some clarified sugar with a little water, making a quart altogether, when it begins to boil skim it well, put in the barberries, let them boil an hour, squeeze the juice of three lemons through a sieve into a basin, to this pass the liquor from the barberries,,and then the isinglass.