PRESERVES
To Keep White Bullace, Pears, Plumbs, or Damsons, &c. for tarts or pies
Gather them when full grown, and just as they begin to turn, pick all the largest out, save about two thirds of the fruit, to the other third put as much water as you think will cover them, boil and skim them; when the fruit is boiled very soft, strain it through a coarse hair sieve; and to every quart of this liquor put a pound and a half of sugar, boil it, and skim it very well; -- then throw in your fruit, just give them a scald; take them off the fire, and when cold, put them into bottles with wide mouths, pour you sirrup over them, cover with a piece of white paper.
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