Apple Jelly

Ingredients

To each quart of juice add 1 1/2 lb. of loaf sugar, 1 lemon.

Method

Pare and core 2 quarts of apples, cut them as for pies; boil the cores and parings in as much water as will cover them; strain it and put the apples into a pipkin with the liquor, set them in a slow oven, and let them stand till they are quite of a pulp. Have ready a thin linen bag to put them in, and hang up till the liquor has run from it. Put the rind of a large lemon into your basin where the liquor runs, and to one quart of juice add one pound and a-half of loaf sugar, with the juice of the lemon. Boil it gently for one hour, and pour into moulds previously dipped in cold water. If put into dry moulds or glasses and covered with paper dipped in brandy, it will keep good for a year.

Imitation Preserved Ginger

Ingredients

3 lb. vegetable-marrow, 3 lb. loaf sugar, 1 oz. ground ginger, rind and juice of 2 lemons.

Method

Peel the marrow, take out the seeds, and slice into pieces about an inch thick and two or three inches long; strain the lemon juice, and cut the rind very fine; put all the ingredients into a stewpan, and boil all together till clear - about one hour. Tie down as for other preserves.