To produce the best marmalades, choose ripe and luscious fruits. Cut them into pieces, and put them into the preserving-kettle with layers of sugar, placing fruit at the bottom.
For marmalades of peach, pear, green grape, pine-apple, quince, or plum, allow three-quarters of a pound of sugar to a pound of fruit. If the fruit is not very juicy, add a little water. Be careful that the marmalade does not burn. When the whole begins to look clear, and becomes thick by cooling a portion of it on a plate, it is done, and may be put into jars at once.
Save the water in which the quinces for preserving were boiled; add to it the skins and cores, rejecting those which are worm-eaten or discolored. After boiling about half an hour, strain through a colander, allowing the pulp only to pass. To this juice add the reserved quince quarters and the sugar (three-fourths of a pound of sugar to one pound of fruit). Let all boil together slowly for about an hour and a half, stirring occasionally, and breaking the quinces into small pieces. When done, pour it into glasses or bowls. The marmalade will harden, and each mold will form a convenient little dish for lunch.
Peach Marmalade is made as above. Yet more flavor may be obtained by boiling the pits until their flavor is extracted; then remove them, and continue boiling the water until you have sufficient to add to the peaches.
Allow three - quarters of a pound of sugar to a pound of fruit. Cut the peels so that they may be removed in four pieces. Boil these peels in a large quantity of water for two hours; then cut them into fine shreds. While these are boiling, press the inside of the oranges through a sieve fine enough to prevent the seeds and skin from passing through. For every five oranges, add the grated rind and juice of one lemon. Put all into a preserving-kettle with the sugar. When done, the marmalade should be quite thick and solid. Cover closely in little preserving-jars.
Use three-quarters of a pound of sugar to a pound of fruit. First boil the fruit a few minutes with very little water; then add the sugar. Boil three-quarters of an hour, stirring well. Fill little jars or glasses, covering them first with papers soaked in brandy, and then with second papers moistened with the whites of eggs, and pressed against the sides of the glasses to exclude the air.
Use three-quarters of a pound of sugar to a pound of fruit. Skin and stem ripe greengages, and boil them quickly for three-quarters of an hour with the sugar, and only enough water to keep them from burning at first. Skim, and stir very frequently.
Use cling-stone peaches. Rub off the down from each one, and prick it to the stone with a silver fork. Make a sirup with half a pound of sugar for each pound of peaches, and half a tea-cupful of water for each pound of sugar; also add a little white of egg slightly beaten. Skim, when it boils, as long as the scum rises. Then put in the peaches, boiling them slowly until they are just tender, and no longer; then take them carefully out. Remove the sirup from the fire, and add to it half a pint of the best brandy to a pound of peaches. Now pour this over the peaches. Can them, or put them into jars, well secured.
Apricots and greengages brandied are made in the same way.
This jelly took the premium at the fair, for it was not only of fine flavor, but of crystal clearness.
An equal proportion of red and white currants was placed in the whitest of porcelain kettles, with a very little clear water, just enough to keep the fruit from burning at first, and was boiled twenty minutes, then poured into a jelly-bag; this was not squeezed or touched until a quantity of clear liquid had run through. (The bag afterward can be well pressed, and the second juice can be made into an inferior jelly.) To each pint of the first clear liquid was added a pound of loaf-sugar; it was then returned to the porcelain kettle (well cleaned), and, after it came to the boiling-point, was boiled twenty-five minutes. The jelly was again passed through the bag, after being well cleaned.