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Classic
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page 95
put in the sugar, and boil it together twenty minutes, stirring it all the time.
TO MAKE STRAWBERRY, OR RASPBERRY JAM.
Weigh equal quantities of fruit and sugar; mash the fruit up in the preserving
kettle, with a wooden spoon. Add the sugar, and set it over a brisk fire; let it
boil thirty minutes, stirring it and skimming it well. Put it away in jars,
covered with paper dipped in brandy.
TO PRESERVE PEACHES.
Select good plum-peaches, pare, and cut them from the stone. Take equal weights
of fruit and crushed sugar, lay them in an earthen vessel, and let them remain
all night. In the morning, drain the fruit from the syrup, place it in dishes,
and set it in the sun. Put the syrup into a preserving pan, and boil it three
hours, skimming it well; then put the fruit into jars, and pour syrup over every
two or three layers of fruit until the jar is filled; observe that the fruit
must be entirely covered with syrup. Cover them tightly with brandied paper, and
set them in a dry place.
TO PRESERVE TOMATOES.
Pour boiling water over the tomatoes, let them stand covered a few minutes, and
peel them. Set them in the sun, while you make a syrup with an equal quantity of
crushed sugar; when the syrup
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