JELLIES, JAMS, &c.
It is necessary to observe, that as these jellies are directed to be done much in the same manner as the marmalades; that a material difference must be observed in sifting the different sorts of fruits, not to force any thing but the juices, which make the jellies clearer, and ought for that purpose to be strained in linen cloth.
To make Orange Flowers into Jelly.
After they are preserved as has been directed, you must clarify a little more sugar, with orange flower water, and make a jelly of codlings, which, when ready, put in the flowers, syrup, and all; give them a boil, scum them, and put them into your glasses or pots.
To make Quince Jelly.
Take a quantity of spring water and put into it as many quinces thin sliced, with cores and parings, as will conveniently boil to be tender, also a large handful of hartshorn; boil it very fast, keeping it stirring; when it is strong enough tasted, rub it through a jelly bag: this is best when it looks pure white; let your hartshorn be boiled first, add this to your syrup, and boil it all together.
To make Apricot Jelly.
You must keep them in the syrup till codlings are pretty well grown, taking care to visit them sometimes that they do not sour; which if they
do,
