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Classic
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page 94
in loaf-sugar, boil it with a quart of water, skimming it till it is clear; put
the fruit in, add two sliced oranges, boil half an hour; then take the fruit
out, boil the syrup down, and pour it over the quinces.
QUINCES ANOTHER WAY.
Pare your quinces, and slice them thin; boil them in clear water till soft; then
take them out and set them in the sun, in a shallow dish. Add their weight in
sugar to the water in which they were boiled, and let it simmer three hours,
skimming it well. Put the fruit in jars, and pour the syrup over it while hot.
Cover with paper dipped in brandy.
TO PRESERVE MAGNUM-BONUM PLUMS.
Make two pounds of loaf-sugar into a weak syrup, pour it boiling over twelve
pounds of plums, let it remain closely covered twelve hours; then peel them, and
add two oranges, sliced thin. Take eight more pounds of loaf-sugar, dip it into
water, and boil it till it is a good syrup. Put in the fruit with the first
syrup, and simmer them gently until they look clear. Then put the fruit very
carefully into jars, and pour the syrup over them. Some prefer not peeling the
plums; when this is the case, drain them nicely from the first syrup, and prick
them with a needle.
BLACKBERRY JAM.
Take a pound of sugar to a pound of fruit; boil the fruit, (after mashing it)
for half an hour; then
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