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Classic
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page 151
PRESERVES
214
APRICOT MARMALADE
(Conserva di albicocche)
Use good and ripe apricots. It is a mistake to believe that jam or marmalade can
be obtained with any kind of fruit. Take off the stones, put them on the fire
without water and while they boil, stir with a ladle to reduce them to pulp.
When they have boiled for about half an hour, rub them through a sieve to
separate the pulp of the fruit from the skins that are to be thrown away, then
put them back on the fire with granulated sugar in the proportion of eight
tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp.
Stir often with the ladle until the mixture acquires the firmness of marmalade,
which will be known by putting from time to time a teaspoonful in a plate and
seeing that it flows slowly.
When ready, remove from the fire, let it cool, and then put in vases well
covered and with a film of paraffine or tissue paper dipped in alcohol, so that
the air may not pass in.
215
PRESERVE OF QUINCE
(Conserva di cotogne soda)
The ingredients are quinces, peeled and with the core removed, and granulated
sugar, in the
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