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Classic
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page 155
in which it is only necessary to boil the fruit till clear. All delicate fruit
should be done gently, and not allowed to remain more than half an hour after it
begins to stew, before it is laid on dishes to cool; it must be put into the
syrup again for the same time; continue this until it is sufficiently
transparent. The advantage of this method is that the preserves are less liable
to boil to pieces, than when done all at one time. It is injudicious to put more
in the pan at once, than can lie on the bottom without crowding. The pan must be
made bright, and nothing permitted to cool in it, lest it should canker.
Delicate preserves should be kept in small glasses or pots, that will not hold
more than one or two pounds, for the admission of air injures them; put letter
paper wet with brandy on the preserves, and cover the tops with many folds of
soft paper, that will tie round closely; keep them in a dry place, and expose
them constantly to the sun to check fermentation. Fruit for preserving should be
in full perfection, but not too ripe.
TO PRESERVE CLING-STONE PEACHES.
GET the finest yellow cling-stones, pare them, and lay them in a bowl; have
their weight of sugar pounded, and sprinkle it over them as they are put it; let
them stand two or three hours, put them together with the sugar into the pan,
add a little water, and let the peaches remain till thoroughly scalded; take
them out with the ladle, draining off the syrup; should there not be enough to
cover the peaches, add more water, boil it and skim it, return the fruit, and do
them gently till quite clear. Have some stones cracked, blanch the kernels, and
preserve them with the peaches.
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Classic
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