Boil the fruit for 10 minutes on 3 consecutive days, adding on the last day half the kernels, which should be previously blanched. Throughout the whole process the scum must be carefully removed as it rises, otherwise the syrup will not be clear.
Time.—Altogether, 3 days. Average Cost, about 6d. to 8d. per lb.
2554.—GREENGAGES, TO PRESERVE DRY.
Ingredients.—To each lb. of fruit allow 1 lb. of sugar, ¼ a of a pint of water.
Method.—For this purpose the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a syrup. Boil the fruit in this for 10 minutes, remove it from the fire, and drain the greengages. The next day boil up the syrup, put in the fruit again, let it simmer for 3 minutes, then drain the syrup away. Continue this process for 5 or 6 days, and the last time place the greengages, when drained, on a hair sieve, and put them in an oven to dry. Keep them in a box, with paper between each layer, in a place free from damp.
Time.—Altogether 6 days. Average Cost, 6d. to 8d. per lb.
Ingredients.—Lemons, loaf sugar.
Method.—Place the lemons in a preserving-pan, cover them with cold water, and boil them gently for 2 hours, during which time the water must be drained off and replaced by fresh boiling water at least 3 times. Let them cool slightly, slice thinly, remove all the pips, and weigh the fruit. To each lb. allow 2 lb. of sugar and 1 pint of the water the lemons were last boiled in, and boil these together until a thin syrup is obtained. Then add the prepared fruit, and boil until the marmalade jellies when tested on a cold plate. Cover closely with paper brushed over on both sides with white of egg, and store in a cool, dry place.
Time.—From 3 to 3½ hours. Average Cost, from 6d. to 9d. per lb.
2556.—LEMON MARMALADE. (Another Method.)
Ingredients.—Lemons, apples, sugar, whole ginger.
Method.—Prepare the lemons as directed in the preceding recipe, then weigh them. Take an equal weight of sour cooking apples, pare, core, slice them, and stew them gently until reduced to a pulp. Add the weight of the apple pulp to that of the sliced lemons; to each lb. allow 2 lb. of preserving sugar, and 1 pint of the water the lemons were last boiled in. Boil the sugar and water to a thin syrup, add the fruit,