Welcome to Celtnet's Hannah Glassse's Recipes for Jarring an Preserves — This page gives you the entire contents of the Eighteenth Chapter: 'Jarring cherries, and prexserves, &c.' from Hannah Glasses's 1747 volume, The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Eighteenth Chapter
CHAP. XVIII.
Jarring cherries, and prexserves, &c.
To jar cherries, lady North's way.
TAKE twelve pounds of cherries, then ſtone them, put them in your preſerving pan, with three pounds of duoble-refined ſugar and a quart of water ; then ſet them on the fire till they are ſcalding hot, take them off a little while, and ſet on the fire again. Boil them til they are tender, then ſprinkle them with half a pound of double-refined ſugar pounded, and ſkim them clean. Put them all together in a china bowl, let them ſtand in the ſyrup three days ; then drain them thro' a ſieve, take them out one by one, with the holes downwards on a wicker-ſieve, then ſet them in a ſtove to dry, and as they dry turn them upon clean ſieves. When they are dry enough, put a clean white ſheet of paper in a preſerving-pan, then put all the cherries, with another clean white ſheet of paper on the top of them ; cover them cloſe with a cloth, and ſet them over a cool fire till they ſweat. Take them off the fire, then let them ſtand till they are cold, and put them in boxes or jars to keep.
To dry cherries.
TO four pounds of cherries put one pound of ſugar, and juſt put as much water to the ſugar as will wet it ; when it is melted, make it boil ; ſtone your cherries, put them in, and make them boil ; ſkim them two or three times, take them off, and let them ſtand in the ſyrup two or three days, then boil your ſyrup and put to them again, but don't boil your cherries any more. Let them ſtand three or four days longer, then take them out, lay them in ſieves to dry, and lay them in the ſun, or in a ſlow oven to dry ; when dry, lay them in rows in papers, and ſo a row of cherries and a row of white paper in boxes.
To preſerve cherries with the leaves and ſtalks green.
FIRST, dip the ſtalks and leaves in the beſt vinegar boiling hot, ſtick the ſprig upright in a ſieve till they are dry ; in the mean time boil ſome double-refined ſugar to ſyrup, and dip the cherries, ſtalks, and leaves in the ſyrup, and juſt let them ſcald ; lay them on a ſieve, and boil the ſugar to a candy height, then dip the cherries, ſtalks, leaves and all, then ſtick the branches in ſieves, and dry them as yuo do other ſweetmeats. They look very pretty at candle-light in a deſsert.
To make orange marmalade.
TAKE the beſt Seville oranges, cut them in quarters, grate them to take out the bitterneſs, and put them in water, which you muſt ſhift twice or thrice a day, for three days. Then boil them, ſhifting the water till they are tender, ſhred them very ſmall, then pick out the ſkins and ſeeds from the meat which you pulled out, and put to the peel that is ſhred ; and to a pound of that pulp take a pound of double-refined ſugar. Wet your ſugar with water, and let it boil up to candy height (with a very quick fire) with you may know by the dropping of it, for it hangs like a hair ; then take if off the fire, put in your pulp, ſtir it well together, then ſet it on the embers, and ſtir it till it is thick, but let it not boil. If you would have it cut like marmalade, add ſome jelly of pippins, and allow ſugar for it.
To make white marmalade.
PARE and core the quinces as faſt as you can, then take a pound of quinces (being cut in pieces, leſs than half quarters) three quarters of a pound of double refined ſugar beat ſmall, then throw half the ſugar on the raw quinces, ſet it on a very ſlow fire till the ſugar is melted, and the quinces tender ; then put in the reſt of the ſugar, and boil it up as faſt as you can. When it is almoſt enough, put in ſome jleey and boil it apace ; then put it up, and when it is quite cold cover it with white paper.
To preſerve oranges whole.
TAKE the beſt Bernudas or Seville oranges you can get, and pare them with a penknife very thin, and lay your oranges in water three or four days, ſhifting them every day ; then put them in a kettle with fair water, and put a board on them to keep them down in the water, and have a ſkillet on the fire with water, that may be ready to ſuply the kettle with boling water ; as it waſtes it muſt be filled up three or four times, while the oranges are doing, for they will take up ſeven or eight hours boiling ; they muſt be boiled till a white ſtraw will run thro' them, then take them out, and ſcoop the ſeeds out of them very carefully, by making a little hole in the top, an weigh them. To every pound of oranges put a pound and three quarters of double-refined ſugar, beat well nd ſifted through a clean lawn ſieve, fill your oranges with ſugar, and ſtrew ſome on them : let them lie a little while, and make your jelly thus :
Take two dozen pippins or John apples, and ſlice them into water, and when they are boiled tender ſtrain the liquor from the pulp, and to every pound of oranges you muſt have a pint and a half of this liquor, and put to it three quarters of the ſugar you left in filling the oranges, ſet it on the fire, and let it boil, ſkim it well, and put it in a clean earthen pan till it is cold, then put it in your ſkillet ; put in your oranges, with a ſmall bodkin join your oranges as they are boiling to let the ſyrup into them, ſtrew on the rest of your ſugar whilſt they are boiling, and when they look clear take them up and put them in your glaſſes, put one in a glaſs juſt fit for them, and boil the ſyrup till it is almoſt a jelly, then fill up your glaſſes ; when they are cold, paper them up, and keep them in a dry place.
To make red marmalade.
SCALD the quinces tender in water, then cut them in quarters, core and pare the pieces. To four pounds of quinces put three pounds of ſugar, and four pints of water ; boil the ſugar and water to a ſyrup, then put in the quinces and cover it. Let it ſtand all night over a very little fire, but not to boil ; when they are red enough, put in a porringer full of jelly, or more, and boil them up as faſt as you can. When it is enough, put it up, but do not breat the quinces too much.
Red quinces whole.
TAKE ſix of the fineſt quinces, core and ſcald them tender, drain them from the water, and when they are cold pare them ; then thake their weight in good ſugar, a pint of water to every pound of ſugar, boil it to a ſyrup, ſkim it well, then put in the quinces, and let them ſtand all night ; when they are red enough, boil them as the marmalade, with two porringers full of jelly. When they are as ſoft as you can run a ſtraw thro' them, put them in glaſſes ; let the liquor boil till it is a jelly, and then pour it over the quinces.
Jelly for the quinces.
TAKE ſome of the leſſer quinces, and wipe them with a clean coarſe cloth ; cut them in quarters ; put as much water as will cover them ; let it boil apace till it is ſtrong of the quinces, then ſtrain it through a jelly-bag. If it be for white quinces, pick out the ſeeds, but none of the cores nor quinces pared.
To make conſerve of red roſes, or any other flowers.
TAKE roſe buds of any other flowers, and pick them, cut off the white part from the red, and put the red flowers and ſift them thro' a ſieve to take out the ſeeds ; then eight them, and to every pound of flowers take two pounds and a half of loaf-ſugar ; beat the flowers pretty fine in a ſtone mortar, then by degrees put the ſugar to them, and beat it very well till it is well incorpoarted together ; then put it into gallipots, tie it over with paper, over that a leather, and it will keep ſeven years.
To make conſerve of hips.
GATHER hips before they grow ſoft, cut off the heads and ſtalks, ſlit them in halves, take out all the ſeeds and white that is in them very clean, then put them into an earthen pan, and ſtir them every day or they will grow mouldy. Let them ſtand till they are ſoft enough to rub them thro' a coarſe hari-ſieve, as the pulp comes take it off the ſieve : they are a dry berry, and will require pain to rub them thro' ; then add its weight in ſugar, mix them well together without boiling, and keep it in deep gallipots for uſe.
To make ſyrup of roſes.
INFUSE three pounds of dmaſk roſe-leaves in a gallon of warm water, in a well-glazed earthen pot, with a narrow mouth, for eight hours, which ſtop ſo cloſe, that none of the virtue may exhale. When they have infuſed ſo long, heat the water again, ſqueeze them out, and put in three pounds more of roſe-leaves, to infuſe for eight hours more, then preſs them out very hard ; then to every quart of this infuſion add four pounds of fine ſugar, and boil it to a ſyrup.
To make ſyrup of citron.
PARE and ſlice your citrons thin, lay them in a baſon, with layers of fie ſugar. The next day pour off the liquor into a glaſs, ſkim it, and clarify it over a gentle fire.
To make ſyrup of clove gilliflowers.
CLIP your gilliflowers, ſprinkle them with fair water, put them into an earthen pot, ſtop it up very cloſe, ſet it in a kettle of water, and let it biol for two hours ; then ſtrain out the juice, put a pound and a half of ſugar to a pint of juice, put it into a ſkillet, ſet it on the fire, keep it ſtirring till the ſugar is all melted, but let it not boil ; then ſet it by to cool, and put it into bottles.
To make ſyrup of peach bloſſoms.
INFUSE peach bloſſoms in hot water, as much as will handſomely cover them. Let them ſtand in balneo, or in ſand, for twenty-four hours covered cloſe ; then ſtrain out the flowers from the liquor, and put in freſh flowers. Let them ſtand to infuſe as before, then ſtrain them out, and to the liquor put freſh peach bloſſoms the third time ; and, if you pleaſe, a fourth time. Then to every pound of your infuſion add two pounds of double-refined ſugar ; and ſetting it in a ſtand, or balneo, make a ſyrup, wich keep for uſe.
To make ſyrup of quinces
GRATE quinces, paſs their pulp thro' a cloth to extract their juice, ſet their juices in the ſun to ſettle, or before the fire, and by that means clarify it ; for every four ounces of this juice take a pound of ſugar boiled to a borwn degree. If the putting in of the juice of the quinces ſhould check the boiling of the ſugar too much, give the ſyrup ſome boilign til it becomes pearled ; then take it off the fire, and when cold, put it into the bottles.
To preſerve apricot.
TAKE your apricots, ſtone and pare them thin, and take their weight in duoble-refined ſugar beaten and ſifted, put your apricots in a ſilver cup or tankard, cover them over with ſugar, and let them ſtand ſo all night. The next day put them in a preſerving-pan, ſet them on a gentle fire, and let them ſimmer a little while, then let them boil till theder and clean, taking them off ſometimes to turn and ſkim. Keep them under the liquor as they are doing, and with a ſmall clean bodkin or great needle job them ſometimes, that the ſyrup may penetrate into them. When they are enough, take them up, and put them in glaſſes. Boil and ſkim your ſyrup ; and when it is cold, put it on your apricots.
To preſerve damſons whole.
YOU muſt take ſome damſons and cut them in pieces, put them in a ſkillet over the fire, with as much water as will cover them. When they are boiled and the liquor pretty ſtrong, ſtrain it out : add for every pound of the whole damſoms wiped clean, a pound of ſingle-refined ſugar, put the third part of your ſugar into the liquor, ſet it over the fire, and when it ſimmers, put in the damſons. Let them have one good boil, and take them off for half an hour covered up cloſe ; then ſet them on again, and let them ſimmer over the fire after turning them, then take them out and put them in a baſon, ſtrew all the ſugar that was left on them, and pour the hot liquor over them. Cover them up, and let them ſtand till next day, then boil them up again till they are enough. Take them up, and put them in pots ; boil the liquor till it jellies, and pour it on them when it is almoſt cold, ſo paper them up.
To candy any ſort of flowers.
TAKE the beſt treble-refined ſugar, break it into lumps, and dip it piece by piece into water, put them into a veſſel of ſilver, and melt them over the fire ; when it boils, ſtrain it, and ſet it on the fire again, and let it boil till it draws in hairs, which you may perceive by holding up your ſpoon, then put in the flowers, and ſet them in cups or glaſſes. When it is of hard candy, break it in lumps, and lay it as high as you pleaſe. Dry it in a ſtove, or in the ſun, and it will look like ſugar-candy.
To preſerve gooſeberries whole without ſtoning.
TAKE the largeſt preſerving gooſeberries, and pick off the back eye, but not the ſtalk, then ſet them over the fire in a pot of water to ſcald, cover them very cloſe to ſcald, but not boil or break, and when they are tender take them up into cold water ; then take a pound and a half of double-refined ſugar to a pound of gooſeberries, and clarify the ſugar with water, a pint to a pound of ſugar, and when your ſyrup is cold, put the gooſeberries ſingle in your preſerving-pan, put the ſyrup to them, and ſet them on a gentle fire, let them boil, but not too faſt, leſt they break : and when they have boiled and you perceive that the ſugar has entered them, take them off; cover them white paper, and ſet them by till the next day. Then take them out of the ſyrup, and boil the ſyrup till it begins to be ropy ; ſkim it and put it to them again, then ſet them on a gentle fire, and let them preſerve gently, till your perceive the ſyrup will rope ; then take them off, ſet them by till they are cold, cover them with paper, then boil ſome gooſeberries in fair water, and when the liquor is ſtrong enough, ſtrain it out. Let it ſtand to ſettle, and to every pint take a pound of double-refined ſugar, then make a jelly of it, put the gooſeberries in glaſſes, when they are cold, cover them with the jelly the next day, peper them wet, and then half dry the paper, that goes in the inſide, it cloſes down better, and then white paper over the glaſs. Set it in your ſtove , or a dry place.
To preſerve white walnuts.
FIRST pare your walnuts till the white appears, and nothing elſe. You muſt be careful in the doing of them, that they don't turn black, and as faſt as you do them throw them into ſalt and water, and let them lie till your ſugar is ready. Take three puonds of good loaf-ſugar, put it into your preſerving pan, ſet it over a charcoal fire, and put as much water as will juſt wet the ſugar. Let it boil, then have ready ten or a dozen whites of eggs ſtrained and beat up to froth, cover your ſugar with the froth as it boils, and ſkim it ; then boil it and ſkim it till it is as clear as cryſtal, then throw in your walnuts, juſt give them a boil till they are tender, then take them out, and lay them in a diſh to cool ; when cool, put them in your preſerving pan, and when the ſugar is as warm as milk pour it over them ; when quite cold, paper them down.
Thus clear your ſugar for all preſerves, apricots, peaches, gooſeberries, currants, &c.
To preſerve walnuts green.
Wipe them very clean, and lay them in ſtrong ſalt and water twenty-four hours ; then take them out, and wipe them very clean, have ready a ſkillet of water boiling, throw then in, let them boil a minute, and take them out. Lay them on a coarſe cloth, and boil your ſugar as above ; then juſt give your walnuts a ſcald in the ſugar, take them up and lay them to cool. Put them in your preſerving-pot, and pour on your ſyrup as above.
To preſerve the large green plumbs.
FIRST dip the ſtalks and leaves in boiling vinegar, when they are dry have your ſyrup ready, and firſt give them a ſcald, and very carefully with a pin take off the ſkin ; boil your ſugar to a candy height, and dip in your plumbs, hang then by the ſtalk to dry, and they will look finely tranſparent, and by hanging that way to dry, will have a clear drop at the top. You muſt take great care to clear your ſugar nicely.
A nice way to preſerve peaches.
PUT your peaches in boiling water, juſt give them a ſcald ; but don't let them boil, take them out and put them in cold water, then dry them in a ſieve, and put them in long wide mouthed bottles : to half a dozen peaches take a quarter of a pound of ſugar, clarify it, pour it over your peaches, and fill the bottles with brandy. Stop them cloſe, and keep them in a cloſe place.
A ſecond way to preſerve peaches.
MAKE your ſyrup as above, and when it i clear juſt dip in your peaches, and take them out again, lay them on a diſh to cool, then put them into large wide-mouthed bottles, and when the ſyrup is cold pour it over them ; let them ſtand till cold, and fill up the bottle with the beſt French brandy. Obſerve that you leave room enough for the peaches to be well covered with brandy, and cover the glaſs cloſe with a bladder and leather, and tie them cloſe down.
To make quince cakes.
YOU muſt let a pint of the ſyrup of quinces with a quart or two of raſpberries be bioled and clarified over a clear gentle fire, taking care that it be well ſkimmed from time to time ; then add a pound and a half of ſugar, cauſe as much more to be brought to candy height, and poured in hot. Let the whole be continually ſtirred about till it is almoſt cold, then ſpread it on plates, and cut it out into cakes.
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