This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Peel and slice Golden Pippins, according to what quantity of Jelly is required; boil them to a Marmalade with a little Water, and a Lemon sliced, and sift the Juice through a pretty fine Sieve: The proportion is, about a pint of this Juice to a pound of Sugar, prepared au gros Boulet (eleventh Degree); simmer together on a slow Fire till it quits the Spoon clean, by dropping it out of it; then put it into Pots or Glasses. - Other sorts of Apples also serve for Jelly, done in a different manner: Peel any kind of sharp Apples, cut them into slices as the last, wash them in several Waters, then boil in a good deal of Water, the Pot being covered until it is much reduced, and becomes glutinous; strain the Decoction in a thin Linen Cloth, measure it, and refine as much clarified Sugar to the twelfth Degree, (viz. au Casse) and pour the Juice gently into it; boil a moment, then take it off the Fire to skim it; boil it again, till it comes to the same Consistence as the last, and prove it in the same manner.
The same red. It is done as the first, only adding a sufficient quantity of Cochineal-colour while mixing.
Boil ripe Grapes a moment in Water till they burst; then sift them in a fine Sieve, or as the last, and mix the Juice with Sugar, prepared grande Plume, (ninth Degree) a pound of Sugar to half a pint of the Grape Decoction, and reduce to the same con-sistence as the last. - Of Verjuice Grapes, or others, follow the same method, only proportioning the quantity of Sugar to the sharpness of the Fruit used.
Make a Marmalade with the Pomegranate, and sift it in a Sieve; then add the Seeds pounded to the Marmalade, boil a moment, and sift it again thro' a Sieve; use the proportion of a pound of Sugar, au grand Boulet, to half a pint of Marmalade; and finish as the preceding.
Boil them on a smart Fire with a little Water, and sift as usual; reduce a pound of clarified Sugar, au Casse, to each half-pint of Juice; mix them together gently; boil a moment, then take them off the Fire to skim; put them on a slow Fire again till finished to the consistence of others, and prove it by the same method.
They must be thoroughly ripe; bruise and sift them in a Sieve, let the Juice settle a little, and then pour the clear off; mix according to the proportion of the last, and finish in the same manner.
They are done after the same mep p 2 thod as the Cherries, except that you mix half as much red Currants with the Rasberries.
( The French distinguish all sorts of Groseilles only by the Colour, as Red or Black, etc.)
Weigh seven pounds of red Currants without being picked; boil them with a glass of Water, and sift in a Sieve; weigh the gross substance that does not sift, and if there remains half a pound, there ought to be near five pounds of Juice; put this Juice into a Pan, with as many pounds of pounded Sugar, which pour in it by little and little; or, to keep it pretty tartish, use only four pounds; boil, stirring continually; when it has boiled a moment, take it off the Fire to skim, and then boil a little while longer; let it rest in the Pan, and skim again very clean.
Put them into pieces, and boil in half a pint of Water to one pound of Quinces; cover the Pan, and let them stew to a Marmalade to sift as usual; prepare the Sugar a la grande Plume, and use the proportion of one pound to half a pint of the Decoction; boil till it is reduced to the same Consistence as all others; to make it red, simmer it a long while when the mixture is made, and you may also add a little Cochineal to give it a better colour.
Put them into hot Water, and place them on a slow Fire till they rise to the surface; then take them off the Fire, and pour a little cold Water into the Pan to cool it, and to bring them to their proper green; put in a little Vinegar and Salt, and in about half an hour drain them, and put them into cold Water a Moment; then drain them again, and mix with an equal weight of Sugar, au Perle, (third degree); boil a little while, till the Sugar is again to the same degree, and take care to skim it; sift it through a Sieve, and put it into Pots or Glasses.
N. B. It is to be observed, that as these Jellies are directed to be done much in the same nature as the Marmalades, that the difference must be observed in sifting the different sorts of Fruits, not to force the gross fleshy particles, rather only the Juices, which make the Jellies clearer, and ought for that purpose to be strained in Linen Cloths, rather than any kind of Sieves.