Chapter XXIV
Reading edition
PRESERVES.
Page
General Remarks on the use and value of Preserved Fruits 493
A few General Rules and Directions for Preserving 496
To Extract the Juice of Plums for Jelly 497
To weigh the Juice of Fruit 498
Rhubarb Jam 498
Green Gooseberry Jelly 498
Green Gooseberry Jam (firm and of good colour) 499
To dry green Gooseberries 499
Green Gooseberries for Tarts 499
Red Gooseberry Jam 500
Very fine Gooseberry Jam 500
Jelly of ripe Gooseberries (excellent) 500
Unmixed Gooseberry Jelly 501
Gooseberry Paste 501
To dry ripe Gooseberries with Sugar 501
Jam of Kentish or Flemish Cherries 502
To dry Cherries with Sugar (a quick and easy method) 502
Dried Cherries (superior receipt) 503
Cherries dried without Sugar 503
To dry Morella Cherries 504
Common Cherry Cheese 504
Cherry Paste (French) 504
Strawberry Jam 504
Strawberry Jelly, a very superior Preserve (new receipt) 505
Another very fine Strawberry Jelly 505
To preserve Strawberries or Raspberries, for Creams or Ices, without boiling 506
Raspberry Jam 506
Very rich Raspberry Jam, or Marmalade 506
Good Red or White Raspberry Jam 507
Raspberry Jelly for flavouring Creams 507
Another Raspberry Jelly (very good) 508
Red Currant Jelly 508
Superlative Red Currant Jelly (Norman receipt) 509
French Currant Jelly 509
Delicious Red Currant Jam 509
Very fine White Currant Jelly 510
White Currant Jam, a beautiful Preserve 510
Currant Paste 510
Fine Black Currant Jelly 511
Common Black Currant Jelly 511
Black Currant Jam and Marmalade 511
Nursery Preserve 512
Another good common Preserve 512
A good Mélange, or mixed Preserve 513
Groseillée, (another good Preserve) 513
Superior Pine-apple Marmalade (a new receipt) 513
A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum) 514
Greengage Jam, or Marmalade 515
Preserve of the Magnum Bonum, or Mogul Plum 515
To dry or preserve Mogul Plums in syrup 515
Mussel Plum Cheese and Jelly 516
Apricot Marmalade 516
To dry Apricots (a quick and easy method) 517
Dried Apricots (French receipt) 517
Peach Jam, or Marmalade 518
To preserve or to dry Peaches or Nectarines (an easy and excellent receipt) 518
Damson Jam (very good) 519
Damson Jelly 519
Damson or Red Plum Solid (good) 519
Excellent Damson Cheese 520
Red Grape Jelly 520
English Guava (a firm, clear, bright Jelly) 520
Very fine Imperatrice Plum Marmalade 521
To dry Imperatrice Plums (an easy method) 521
To bottle Fruit for winter use 522
Apple Jelly 522
Exceedingly fine Apple Jelly 523
Quince Jelly 524
Quince Marmalade 523
xxivQuince and Apple Marmalade 525
Quince Paste 525
Jelly of Siberian Crabs 526
To preserve Barberries in bunches 526
Barberry Jam (First and best receipt) 506
Barberry Jam (second receipt) 527
Superior Barberry Jelly, and Marmalade 527
Orange Marmalade (a Portuguese receipt) 527
Genuine Scotch Marmalade 528
Clear Orange Marmalade (Author’s receipt) 529
Fine Jelly of Seville Oranges (Author’s original receipt) 530