Godey's Lady's Book, May 1835

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May 1835

RECEIPTS.

MARMALADE

Differs from jelly, in being the pulp of fruit combined with sugar rather in excess as to quantity.

PLUM MARMALADE

Is made by boiling the Plums for a short time, draining them, pouring them through a sieve (of hair;) again boiling, so as to reduce the pulp considerably, and adding it (the pulp) to the clarified loaf sugar, boiling at near the crack: when you obtain a good stiff consistence on your dipper, the compound is finished. Mind to stir the mass well while on the fire.

Put it in pots.

CHERRY MARMALADE

Always take out the stones and stalks of fruits for Marmalade. Use 1¾ lbs. of sugar to 1 lb. of the fruit.

GREEN APRICOT MARMALADE

Is made by boiling the fruit till, the down becoming loose, you can rub it off with a cloth. Mash them; dry the pulp a little; and just before your boiling sugar (as above) comes to the little ball, add the pulp; stir, and boil the whole well together. -- Pot it.

APRICOTS, RIPE

Are treated nearly in the same way. I always blanch and bruise up the kernels, and add them just before I take the compound from the fire: -- Chacun à son gout.

 What has been communicated, will apply to Orange, Pear, Peach, Black Currant, Raspberry, Pine Apple, and Red Currant Marmalade.

Raspberries require more than double the quantity of sugar in proportion to the pulp.

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