1903 The still-room by C. Roundell

The Still-Room

slow fire, and bring them very gradually to the boil, skimming and stirring them all the time they are cooking. Crab-apples, Siberian crab-apples, and the fruit of the Pyrus Japonica, or Japanese quince, all make excellent preserve. Crab-apple Marmalade, — Parboil the crab-apples, and pulp them through a sieve or colander. Pare six large common apples, boil them till quite soft, and pass them through the sieve, when they will yield all the liquid they contain. To every quart of crab-apple pulp add one gill of the liquid from the common apples ; and allow three-quarters of a pound of sugar to every pound of pulp. Boil all together for fifteen minutes, stirring the whole time. Fruit Jellies, — In making fruit jellies only the clear juice extracted from the fruit is used. The fruit must be softened by being placed in a jar set in boiling water, after which the juice must be allowed to drip through a hair sieve or a piece of canvas. The fruit must on no account be squeezed or rubbed with the hand or spoon, but it may be pressed down by a plate with a weight set upon it. Boil the juice for ten minutes, weigh it, and when it boils up again, add half a pound of sugar to every pint of juice. Then boil the whole sharp for five or ten minutes more, skimming off all scum. Clear Apple Jelly. — Pare and core half a peck of green apples, cut them up, and drop them as you cut them into two quarts of water. Pare two small 52