rasberry jam.

rub your rasberries through a sieve to a pulp: then measure it with a pint ladle (which is exactly a pound) into your preserving pan: boil it well, and stir it all the time to keep it from burning: 37to a pound of pulp, allow three quarters of sugar; when it has boiled till it becomes tolerably stiff, put in the sugar sifted fine, and boil it up well for half an hour: then put it into pots.

apricot jam.

boil your apricots to a pulp, then rub it through a sieve: to a pound of pulp, allow a pound of sugar and two ounces of bitter almonds pounded fine: dry the pulp well over the fire: then put in the sugar and almonds: boil all together for about an hour, and then it will be fit for use.

peach jam.

proceed with this in the same manner as above, but allow one pound and a quarter of clarified sugar to a pound of pulp. boil the sugar to the degree called blown, then put in the pulp, and boil it till it just drops off the skimmer.

38n.b. you should be careful to keep stirring this, and all other jams, while they are boiling.

pine apple jam.

cut your pine apple into slices: cover it with powder sugar, and let it stand a fortnight; then pounding it in a mortar till it is fine, pulp it through a sieve; to a pound of pulp, allow half a pound of clarified sugar, boil the sugar to the degree called blown, and finish it in the same manner as peach jam.

barberry jam.

put your barberries into the oven till they become thoroughly hot, then pass them through a sieve. to a pound of pulp, allow a pound and a quarter of sugar sifted fine. boil the pulp till one half is consumed, then put in the sugar, mix it well, and put it into pots.

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currant jam.

take the currant pulp when you have strained the liquor from it for jelly. to a pound of pulp, allow a pound of sifted sugar. boil the pulp well; then put in the sugar, and boil it all for about half an hour, and it will be fit for use.

n.b. the quicker your fire is for all red fruit, the better will be the colour.

quince marmalade.

pare your quinces and cover them: then boil them till tender, and pulp them through a sieve, with half the quantity of apples boiled in the same manner. to a pound of pulp, allow a pound and a quarter of clarified sugar: boil the sugar to the degree called blown, then put in the pulp, and boil it all for about half an hour, then put it into pots.

quince paste.

the pulp being prepared in the manner abovementioned; allow a pound 40of sugar and boil it till it cracks: then put in the pulp, and having boiled it for a quarter of an hour, put it in pots, into the stove, and in about three or four hours you may turn them out; cut them into quarters, and dry them.

n.b. you must keep your stove in a temperate heat.

orange marmalade.

boil the seville orange-peel till it is tender, and take the white from it; lay it in water all night, to take the bitterness off, then pound and pulp it through a sieve. to a pound of pulp, allow a pound of the best moist sugar; boil the pulp till it is near one half consumed, then put in the sugar; boil it all together for half an hour, and put it into pots.

strawberry jam.

this is made after the manner of the rasberry, except allowing to a pound of 41pulp, one pound of sugar. be careful to boil it stiffer than any other jam.

orange paste.

pulp your oranges with apple mixed with it. to a pound of pulp, allow a pound and a quarter of sugar: boil the sugar till it cracks; then put in the pulp, and boil it over a quick fire, stirring it all the time for about twenty minutes, then put it into tins made for the purpose, and dry them in the stove.

pippin paste knots.

boil your apples tender, and pulp them; to a pound of pulp, allowing a pound of sugar: boil it till it cracks, then put in the pulp, and boiling all together for ten minutes, run it on pewter plates, put it in the stove, and when dry, cut it into strips, make it up into knots, and dry them on sieves.

n.b. if you would colour them red, put in some prepared cochineal.

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scotch marmalade.

when you make your orange marmalade, put a little by; then cut some orange-peel into fine strips, and giving them a boil in a little clarified sugar, mix them in the marmalade, and put them into pots.

orgeat paste.

calcine a pound of jordan almonds, and four ounces of bitter almonds, with water, and a little orange flower water: boil a pound and an half of clarified sugar to the degree called blown, then put in your almonds, boil all together for a quarter of an hour, and put it into pots.

almond paste.

to a pound of almonds calcined, allow two pounds of sugar sifted fine; pound the almonds with a little orange flower and rose water; put the paste into 43a preserving pan, dry it on the fire till it becomes stiff; put in the sugar and stir it till you perceive it will not stick to your finger; then put it on a marble, and roll it up in a lump for use.

marshmallow paste.

take a pound and a half of gum arabic, a pound of fine sugar, and six ounces of marshmallow root; pound the gum and sugar very fine, and put them into your preserving pan with half a pint of orange flower water and rose water mixed: then boil your marshmallow-root in a quart of water, drain the liquor, and put that to it: set it on a slow fire, and stir it till it becomes in some degree stiff, then put in the whites of twelve eggs, and stirring it till it becomes quite stiff, turn it out on a marble stone, and, when cold, cut it into square pieces, and put them in boxes.

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strasbourgh paste, or lozenges.

boil a pound of clarified sugar, and two ounces of honey to a carmel height; then pour it on a marble stone, and before it becomes cold mark it in squares, and when cold break it in pieces, and keep it in boxes secure from damp.

black currant paste.

boil your black currants to a pulp. to a pound of pulp, allow half a pound of apple pulp: dry that on a slow fire, then put in a pound of sugar boiled to a crack, mix it well, then run it on pewter plates, put it in the stove, and when dry, cut it in small square pieces, and dry them.