Cookery for every household

Note. — This jam will be nicer if the stones can be removed from the damsons before they are used. A few of them can then be cracked, and the kernels blanched and used for flavouring. They should be tied in muslin and removed before the jam is' potted, as they are too bitter to eat. 2132. Fruit Pastes Various fruits may be used for making into paste, and this makes a very useful sweet for serving at dessert. Among the most suitable fruits to use are apples, apricots, quinces, plums, pears, &c., or a kind that has some substance in it. First prepare the fruit, removing the stones, but neither the skin nor peel, and cut it in small pieces. Put it into a preserving pan with just a small quantity of water, boil it, stirring frequently, until quite soft and pulpy, and then rub it through a sieve. Measure this pulp, and weigh 1 lb. of sugar for each pint. Put the sugar with enough water to moisten it into a saucepan and boil them to the “ crack ” (see p. 597), skimming when necessary. Then add the pulp and boil again, stirring constantly until the mixture is quite thick and begins to draw away from the sides and bottom of the saucepan. Pour out the mixture in shallow tins or plates that have been wet with brandy. The paste should not be more than | inch thick. When cold and set, cut it in strips or fancy shapes, and roll them in fine crystallised sugar. Store in a tin box between layers of wax or grease-proof paper. 2133. Grape Jelly To 1 pint grape juice allow 1 lb. preserving sugar. The thinnings of grapes may be used for this. Wipe them and remove the stalks. Put them into a preserving pan with just enough water to moisten them, and boil them gently until soft. Then strain through a fine hair sieve or jelly cloth. Now measure the juice and return it to the preserving pan with the above proportion of sugar. Bring carefully to the boil, and continue the boiling until the jelly will set when tested on a plate. When ready, pour it into small pots and cover in the usual way. 2134. Gooseberry Jam 4 lbs. green gooseberries. [ | pt. cold water. 4 lbs. preserving sugar. | Choose fresh young gooseberries before the skins are too hard. Top and tail them, and wash and drain them well. Put the sugar into a preserving pan with the water, let it dissolve, then bring to the boil and skim if necessary. Add the gooseberries, and boil all together'gently until the jam will set readily. Pour into pots when ready, and cover at once. 2135. Green Gooseberry Jelly Green gooseberries and best cane sugar in the proportion of 1 lb. sugar to 1 pt. juice. Choose the gooseberries before they are ripe, top and tail them, and then wash them thoroughly. Put them into a preserving pan and just cover them with cold water. Bring to the boil and then allow them to simmer until they are well broken, stirring occasionally. Strain through a jelly bag, and allow them to chip all night. Next day measure the juice, and return it to a clean preserving pan. Add to it 1 lb. of sugar to each pint of juice. Stir until the sugar is melted, then boil from 15 to 20 minutes or until it jellies. Skim well and pot (see p. 466). 2136. Gooseberry Marmalade Gooseberries. Water. Sugar.