(3674). Apple Marmalade Or Jam (Marmelade De Pommes)

Quarter some apples, core and cut up small; put them into a basin with the juice of several lemons and a little water; cook. As soon as done pour on a sieve to drain, pressing them through afterward. Add to this pulp three-quarters of its weight of lump sugar, and stir well together. Pour it all into a tinned copper pan and stand it on the fire to cook the marmalade until it coats the spatula and drops from it in beads; stir continuously with a spatula. As soon as it is done pour into stone pots that have been previously heated.

(3675). Apricot Or Peach Marmalade Or Jam (Marmekde D'Abricots Ou Marmelade De Peches)

Split some very ripe apricots or peaches in two, suppress the kernels, mince and put them into a copper pan with a few spoonfuls of water. Melt over the fire, stirring constantly with a spatula, then strain the pulp through a sieve and weigh it. Cook three-quarters of its weight of sugar to "small crack " (No. 171); when it has attained this degree remove from the fire and pour the pulp into it, stirring vigorously; continue to cook until it coats the skimmer and the jelly drops in beads, then transfer immediately to stone pots or glasses heated beforehand. The jam must be quite cold before covering it over; keep in a cool, dry place.

Apple, Apricot, Peach, Quince And Chestnut Paste

Prepare a puree of apples, apricots, peaches, quinces or chestnuts; add to either one of these three-quarters of a pound of sugar cooked to " small crack " (No. 171); reduce until the preparation detaches itself from the pan; spread this about one-eighth of an inch thick on sheets of tin or it may be pushed through a cornet in rounds. Put in a hot closet for two days, remove from the tins and when cut roll in coarse powdered sugar.

(3676). Fig And Orange Marmalade Or Jam (Marmelade De Figues Et D'Oranges)

Select large white, ripe, but very firm figs; remove the skins and cut up the fruits; weigh, and for each pound allow seven ounces of sugar dissolved in a little water. Boil this up once or twice, put in the figs and cook until the marmalade coats the skimmer and drops from it in beads, then pour into glass jars previously heated.

Orange Marmalade

Choose some not too ripe oranges, remove their zests with the knife shown in Fig. 156. prick them with a coarse needle and put them in a pan with boiling water; cover them over to cook until the remaining skin becomes softened, then place in an abundance of cold water for twenty-four hours. Drain, open them, suppress the seeds, and pass the orange and peel through a sieve. Cook the same weight of sugar to " ball " (No. 171) as there is orange, mix both together and cook until the marmalade falls from the skimmer in a sheet.

(3677). Melon Marmalade Or Jam (Marmelade De Melon)

Suppress all the rind and seeds from the fruit and rub this through a sieve. If very sweet a quarter of a pound of sugar will suffice for each pound of pulp; reduce the marmalade in a copper pan until it covers the skimmer and drops from it in beads, then pour it into glasses.