Mrs Beetons Jams and Preserves Revisited
Preserved Greengages in Syrup
Greengages
To every 450g (1lb) of Fruit allow:
450g (1lb) Sugar
150ml (¼ pint) Water
Boil the sugar and water together for about 10 minutes.
Divide the greengages, take out the stones, put the fruit into the syrup.
Simmer gently until nearly tender.
Take off the heat, put into a large pan.
The next day, boil it again for about 10 minutes with the kernels from the stones, which should be blanched.
Put the fruit carefully into sterilised jars, pour over it the syrup.
Let it cool and cover with airtight lids.
Store in a dry place.
Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.
Time: 10 minutes to boil the syrup. 15 minutes to simmer the fruit the first day, 10 minutes the second day.
Sufficient: Allow about 600ml (1 pint) of fruit to fill a 450g (1lb) pot.
Seasonable: Make this in August or September.
PRESERVED GREENGAGES IN SYRUP
1554. INGREDIENTS - To every lb. of fruit allow 1 lb. of loaf sugar 1/4 pint of water.
Mode - Boil the sugar and water together for about 10 minutes; divide the greengages, take out the stones, put the fruit into the syrup, and let it simmer gently until nearly tender. Take it off the fire, put it into a large pan, and, the next day, boil it up again for about 10 minutes with the kernels from the stones, which should be blanched. Put the fruit carefully into jars, pour over it the syrup, and, when cold, cover down, so that the air is quite excluded. Let the syrup be well skimmed both the first and second day of boiling, otherwise it will not be clear.
Time - 10 minutes to boil the syrup; 1/4 hour to simmer the fruit the first day, 10 minutes the second day.
Average cost, from 6d. to 8d. per lb. pot.
Sufficient - Allow about 1 pint of fruit to fill a 1-lb. pot.
Seasonable - Make this in August or September.
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