(a quick and easy method.) Wipe gently, split, and stone some fine apricots, which are not overripe; weigh, and arrange them evenly in a deep dish or bowl, and strew in fourteen ounces of sugar, in fine powder, to each pound of fruit; on the following day turn the whole carefully into a preserving-pan, let the apricots heat slowly, and simmer them very softly for six minutes, or for an instant longer, should they not in that time be quite tender. Let them lay in the syrup for a day or two, then drain and spread them singly on dishes to dry.
To each pound apricots, 14 ozs. of sugar: to stand 1 night, to be simmered from 6 to 8 minutes, and left in syrup 2 or 3 days.
The fruit for this preserve, which is a very delicious one, should be finely flavoured, and quite ripe, though perfectly sound. Pare, stone, weigh, and boil it quickly for three quarters of an hour, and do not fail to stir it often during the time; draw it from the fire, and mix with it ten ounces of well-refined sugar, rolled or beaten to powder, for each pound of the peaches; clear it carefully from scum, and boil it briskly for five minutes; throw in the strained juice of one or two good lemons; continue the boiling for three minutes only, and pour out the marmalade. Two minutes after the sugar is stirred to the fruit, add the blanched kernels of part of the peaches.
Peaches, stoned and pared, 4 lbs.: 3/4 hour. Sugar, 2 1/2 lbs.: 2 minutes. Blanched peach-kernels: 3 minutes. Juice of 2 small lemons: 3 minutes.
This jam, like most others, is improved by pressing the fruit through a sieve after it has been partially boiled. Nothing can be finer than its flavour, which would be injured by adding the sugar at first; and a larger proportion renders it cloyingly sweet. Nectarines and peaches mixed, make an admirable preserve.
(An Easy And excellent Receipt.) The fruit should be fine, freshly gathered, and fully ripe, but still in its perfection. Pare, halve, and weigh it after the stones are removed lay it into a deep dish, and strew over it an equal weight of highly refined pounded sugar; let it remain until this is nearly dissolved, then lift the fruit gently into a preserving-pan, pour the juice and sugar to it and heat the whole over a very slow fire; let it just simmer for ten minutes, then turn it softly into a bowl, and let it remain a couple of days; repeat the slow-heating and simmering at intervals of two or three days, until the fruit is quite clear, when it may be potted in the syrup, or drained from it, and dried upon large clean slates or dishes, or upon wire-sieves. The flavour will be excellent. The strained juice of a lemon may be added to the syrup, with good effect, towards the end of the process, and an additional ounce or two of sugar allowed for it.