Mrs Beetons Jams and Preserves Revisited
Preserved Nectarines
Nectarines
To every 450g (1lb) of Sugar allow:
150ml (¼ pint) Water
Divide the nectarines in two, take out the stones.
Make a strong syrup with sugar and water in the above ratio.
Add the nectarines and boil them until they have thoroughly imbibed the sugar.
Keep the fruit as whole as possible and transfer carefully into a bowl.
The next day boil it again for a few minutes.
Remove the nectarines, put them into sterilised jjars.
Boil the syrup quickly for 5 minutes.
Pour it over the fruit.
Allow to cool and cover with airtight lids.
Store in a dry place.
The syrup and preserve must be carefully skimmed or it will not be clear.
Time: 10 minutes to boil the sugar and water. 20 minutes to boil the fruit the first time, 10 minutes the second time. 5 minutes to boil the syrup.
Seasonable in August and September, but cheapest in September.
PRESERVED NECTARINES
1562. INGREDIENTS - To every lb. of sugar allow 1/4 pint of water; nectarines.
Mode - Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as possible, and turn it carefully into a pan. The next day boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for 5 minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear.
Time - 10 minutes to boil the sugar and water; 20 minutes to boil the fruit the first time, 10 minutes the second time; 5 minutes to boil the syrup.
Seasonable in August and September, but cheapest in September.
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