Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 23

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Ingredients.—To every lb. of fruit weighed after being pared, cored, and sliced, allow ¾ lb. of preserving-sugar, the grated rind of 1 lemon, the juice of ½ lemon. Mode.—Peel the apples, core and slice them very thin, and be particular that they are all the same sort. Put them into a jar, stand this in a saucepan of boiling water, and let the apples stew until quite tender. Previously to putting the fruit into the jar, weigh it, to ascertain the proportion of sugar that may be required. Put the apples into a preserving-pan, crush the sugar to small lumps, and add it, with the grated lemon-rind and juice, to the apples. Simmer these over the fire for ½ hour, reckoning from the time the jam begins to simmer properly; remove the scum as it rises, and, when the jam is done, put it into pots for use. Place a piece of oiled paper over the jam, and, to exclude the air, cover the pots with tissue paper dipped in the white of an egg, and stretched over the top. This jam will keep good for a long time. Time.—From 3 to 4 hours to stew in the jar; ½ hour to boil after the jam begins to simmer. Average cost, for this quantity, 5s. Sufficient.—7 or 8 lbs. of apples for 6 pots of jam. Seasonable.—Make this in September, October, or November, when apples can be bought at a reasonable price.